Brown Butter Pistachio and Chocolate Chip Cookies

When I made the Salted Butterscotch Pretzel Chocolate Chip Cookies by accident last time I was pretty sure the next time I made cookies I would try my own thing again. And when I made it for the boys for Supper Club, I was delighted (okay that’s an understatement) I was beaming with joy when they told me how much they loved them.

Brown Butter Pistachio and Chocolate Chip Cookies

Pictures updated September 2015

Good thing I baked extra because the minute my back was turned they tried stealing some off my plate. I saw this recipe for Brown Butter Oatmeal Chocolate Chunk cookies awhile back and wanted to try out the basic premise behind these. But then the other day I got even more excited when I saw these Cranberry Pistachio Biscotti.

Brown Butter Pistachio and Chocolate Chip Cookies

So I thought why not throw them all in together and add some Heath toffee (random ingredient in my pantry I wanted to use but taste just as great without). Luckily I have a coworker, Rachel who I exchange treats with a lot that I can count on to take some of these off my hands so I don’t eat too many!

Brown Butter Pistachio and Chocolate Chip Cookies
  • 1 stick of butter
  • 1¼ c. flour
  • ½ tsp. baking powder
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • ½ c. light brown sugar
  • ½ c. sugar
  • 1 Egg
  • 2 tsp. vanilla
  • ¾ c. semi sweet chocolate chips
  • ½ c. pistachios (shelled and chopped)
  • ⅓ c. toffee (optional)
  1. Melt butter in sauce pan over medium heat. Constantly stir the butter for about 5-6 minutes, even when it bubbles/foams. It should be an amber color (if not heat a little longer). Take off heat and let it cool to room temperature.
  2. Preheat oven to 375 degrees. In medium bowl, combine flour, baking powder, cinnamon, and salt.
  3. In standing mixer, cream together 2 sugars and cooled butter using paddle attachment. Add in egg and vanilla. Stir until incorporated.
  4. Add in dry ingredients from bowl. Once fully stirred, by hand mix in chocolate chips, pistachios, and toffee. (The toffee gives the cookies another layer of flavor).
  5. Scoop dough with ice cream scooper onto a baking sheet. Press palm of hand into cookies to flatten them. Bake 7-9 minutes or until golden brown.
  6. Let it cool for about 10 minutes then enjoy with a big glass of milk!



The next ones I want to try on my list are these Andes Mint Cookies and since John is not a big mint fan I guess I will have to have them all to myself…and share one or two with Rachel.

Have a favorite cookie recipe? Please share!!

About the author

Lauren Hall

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