Indulge in the rich, nutty flavors of Brown Butter Pistachio Cookies—a delightful treat that will elevate your baking game to new heights! These cookies are not just any ordinary dessert; they boast the irresistible taste of brown butter and the crunch of pistachios, making each bite a heavenly experience. Perfect for sharing or savoring all by yourself, this recipe is a must-try for cookie lovers everywhere. Ready to impress your friends and family with your baking prowess? Let’s dive into the world of these scrumptious cookies that are sure to leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup chopped pistachios
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a medium saucepan over medium heat, melt the unsalted butter. Continue to cook the butter, stirring frequently, until it turns a golden brown color and gives off a nutty aroma. This should take about 5-7 minutes. Be careful not to burn it.
- Once the butter is browned, remove it from the heat and let it cool slightly. In a large mixing bowl, combine the brown butter, granulated sugar, and brown sugar. Use a whisk or an electric mixer to cream the sugars and butter together until the mixture is smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fold in the chopped pistachios using a spatula, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but slightly soft. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your delicious Brown Butter Pistachio Cookies with a glass of milk or your favorite beverage!
Tips
- Perfect Your Brown Butter: Keep a close eye on the butter as it melts. Stir continuously to ensure it browns evenly and doesn’t burn. The key is to achieve that beautiful golden color and nutty aroma, which adds depth to your cookies.
- Room Temperature Ingredients: Make sure your eggs are at room temperature before adding them to the batter. This helps create a smoother mixture and contributes to the perfect cookie texture.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough: For an even chewier texture, consider chilling the dough for 30 minutes before baking. This helps the flavors meld and improves the cookies’ structure.
- Watch the Baking Time: Every oven is different, so keep an eye on your cookies as they bake. They should be lightly golden around the edges but still soft in the center for that perfect cookie texture.
- Storage Tips: Store your cookies in an airtight container at room temperature for up to a week. You can also freeze the dough for later baking—just scoop and freeze the dough balls, then bake from frozen, adding a couple of extra minutes to the baking time.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
