Skip to Content

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

Ingredients

  • 1 stick of butter
  • 1 1/4 c. flour
  • 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 c. light brown sugar
  • 1/2 c. sugar
  • 1 Egg
  • 2 tsp. vanilla
  • 3/4 c. semi sweet chocolate chips
  • 1/2 c. pistachios shelled and chopped
  • 1/3 c. toffee optional

Instructions

  • 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.
  • Preheat oven to 375 degrees. In medium bowl, combine flour, baking powder, cinnamon, and salt.
  • In standing mixer, cream together 2 sugars and cooled butter using paddle attachment. Add in egg and vanilla. Stir until incorporated.
  • 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).
  • 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.
  • 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!!