Brown Butter Pistachio Cookies Recipe | Irresistible Delight
Hey y’all! If you’re looking for a cookie recipe that’s a little bit nutty and a whole lot delicious, you’ve come to the right place. These Brown Butter Pistachio Cookies are the perfect blend of buttery richness and crunchy pistachio goodness, making them ideal for both casual days and special occasions. Let’s get cooking!
Why You’ll Love This
- The nutty aroma of brown butter elevates these cookies to gourmet levels.
- Pistachios add a delightful crunch and a pop of color.
- Perfect for gifting or as a treat for yourself.
- Easy to make with everyday ingredients.
- A crowd-pleaser at any gathering or holiday party.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shelled pistachios, roughly chopped
Directions
Step 1: Brown the Butter
Melt the butter in a saucepan over medium heat. Stir continuously until it turns a golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the browned butter, granulated sugar, and brown sugar. Beat until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mix to the wet ingredients, stirring until just combined.
Step 4: Add the Pistachios
Fold in the chopped pistachios. Chill the dough for at least 30 minutes.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C). Scoop tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Chilling the dough helps prevent the cookies from spreading too much. Learn more about chilling dough.
- Substitute pistachios with your favorite nuts for a different twist.
- Remember to measure your flour properly to avoid dense cookies. Learn how to measure flour correctly.
Variations
- Chocolate Chip Addition: Add 1 cup of chocolate chips for a chocolate-pistachio combo.
- Orange Zest Twist: Add 1 tablespoon of orange zest for a citrusy flavor.
- Gluten-Free Version: Use gluten-free flour for those with dietary restrictions.
Required Equipment
- Saucepan
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Storage Instructions
Store these Brown Butter Pistachio Cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.
Suggested Pairings
Enjoy these cookies with a glass of cold milk or a warm cup of tea. They’re also fantastic with a scoop of vanilla ice cream.
Pro Tips
- Ensure your butter is browned but not burnt for the best flavor. Learn how to brown butter properly.
- Use fresh pistachios for the best texture and taste.
- For even baking, make sure all cookies are similar in size.
FAQ
- Can I use salted butter? Yes, but reduce the added salt by half.
- How do I know when the butter is browned? The butter will turn a golden brown and start to smell nutty.
- Can I make the dough ahead of time? Absolutely, you can refrigerate the dough for up to 48 hours before baking.
