Brown Butter Pistachio Cookies
Brown Butter Pistachio Cookies are rich, nutty, and dipped in smooth melted chocolate for an irresistible treat. The buttery flavor from the browned butter combined with the crunch of pistachios makes these cookies a bakery-worthy favorite that you can bake right at home.
These cookies are based off of my grandma’s best ever sugar cookies. They are very buttery with a melt in your mouth texture. These are extra special with chocolate ganache and chopped pistachios!
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Why You’ll Love This Recipe
- Deliciously nutty flavor: Brown butter adds a deep, nutty richness.
- Simple but elegant: Dipped in chocolate and sprinkled with pistachios for a gorgeous finish.
- Perfect for gifting: These cookies look fancy and make a great addition to your Christmas Cookies list.
Ingredients for Brown Butter Pistachio Cookies
- salted butter
- vegetable oil
- granulated sugar
- powdered sugar
- eggs
- vanilla
- all purpose flour
- baking soda
- cream of tartar
- kosher salt
- semi sweet chocolate chips
- heavy cream
- pistachios
Step-By-Step Directions for Brown Butter Sugar Cookies with Chocolate and Pistachios
- Brown the butter:
Melt butter in a saucepan over medium heat, stirring often, until it turns golden brown and smells nutty. Let it come to room temperature or refrigerate to cool it off quicker.
- Mix the dough:
In a large bowl, whisk together the brown butter, vegetable oil, granulated sugar, and powdered sugar until smooth. Beat in the eggs and vanilla.
- Combine dry ingredients:
Add flour, baking soda, cream of tartar and kosher salt to the mixer bowl. Mix on low until dough comes together, raise to medium speed and beat about 2 minutes.
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- Shape and bake:
Place reserved sugar into a shallow bowl. Scoop dough with a one inch cookie scoop, roll in sugar and place on a parchment lined baking sheet about 2 inches apart. Flatten each cookie slightly with a cookie stamp or the bottom of a glass. Bake at for 10-12 minutes or until lightly golden around the edges. Cool completely on a wire rack.
- Melt the chocolate:
Melt chocolate chips and heavy cream in a small pan over low heat, stirring until melted in smooth. Microwave: In a small bowl, heat the semi sweet chocolate chips with heavy cream in 15-second intervals, stirring until smooth.
- Decorate:
Spread melted chocolate over half of each cookie and sprinkle with chopped pistachios. Allow the chocolate to set before storing.
Baking a batch of these Brown Butter Pistachio Cookies is the perfect way to treat yourself or share something special with friends and family. The browned butter adds rich, nutty flavor, while the chocolate and pistachios make each bite a little indulgent. They’re simple enough for an everyday bake but fancy enough to serve for the holidays.
If you give them a try, be sure to leave a comment and a star rating, I love to hear how they turned out for you!
Brown Butter Pistachio Cookies
Ingredients
- 1 cup butter
- 1 cup vegetable oil
- 1 ½ cup granulated sugar (1/2 cup for rolling)
- 1 cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon kosher salt
- 8 ounces semi sweet chocolate chips
- ½ cup heavy whipping cream
- 1 ¼ cups pistachios chopped fine
Instructions
- Melt butter in a saucepan over medium heat, stirring often, until it turns golden brown and smells nutty. Cool until room temperature.
- Preheat oven to 350°.
- In a large mixing bowl, add brown butter, vegetable oil, granulated sugar, and powdered sugar, beat with a mixer until smooth. Beat in the eggs and vanilla.
- Add flour, baking soda, cream of tartar and kosher salt. Mix on low speed until combined, raise to medium speed and beat about 2 minutes.
- Use a 1 inch cookie scoop to form cookie balls. Place reserved 1/2 cup sugar in a shallow bowl. Roll cookie balls in sugar and place about 2 inches apart on a lined baking sheet.
- Smash cookie balls with a cookie stamp or bottom of a glass.
- Bake cookies for 10-12 minutes until lightly browned on the bottoms.
- Cool on baking sheet for a few minutes and then move to a wire rack to cool.
- Melt chocolate chips with heavy whipping cream in a small pan over low heat, stirring until smooth (or microwave in 15 second intervals, stirring in between).
- Spread chocolate onto half of each cookie and sprinkle with chopped pistachios. Place in a single layer of a cookie sheet or wire rack until set up or refrigerate for about 15 minutes to set up faster.
Notes
- Make it ahead: Bake the cookies a day or two early and decorate once cooled.
- Storage: Store cookies in an airtight container at room temperature up to 5 days, or refrigerate up to a week. For longer storage, freeze up to 3 months.
