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Brown Butter Pistachio chocolate chip cookies – Soft and chewy, made with browned butter, chopped pistachios, and dark chocolate chunks, with a creamy pistachio butter center.

These brown butter pistachio chocolate chip cookies are the perfect balance of chewy centers, crispy edges, and rich pistachio flavor. They’re made with browned butter, loaded with chopped pistachios and dark chocolate chunks, and have a creamy pistachio butter center that melts into every bite. If you love a classic chocolate chip cookie but want something a little more special, this is the best cookie recipe to try!

Fore more pistachio flavors here are some!

Why You’ll Love These Cookies

The brown butter adds a deep, nutty flavor that enhances the pistachio flavor and dark chocolate chips.
The pistachio butter center creates a soft and gooey texture inside the chewy cookies.
No chill time needed—you can bake cookies right away!
Perfect for storing in an airtight container or freezing for later.

Ingredients – Brown Butter Chocolate Chip Pistachio Cookies

These Brown butter Pistachio chocolate chip cookies use simple pantry staples along with a few special ingredients to create the perfect cookies:

Unsalted butter (browned for extra flavor)
Brown sugar and white sugar (for the best chewy texture)
Whole egg and egg yolk (for rich, tender cookies)
Vanilla extract and a touch of almond extract
All-purpose flour, baking soda, baking powder, and salt (the dry ingredients)
Dark chocolate bar, semisweet chocolate, or milk chocolate for those gooey pools of chocolate
Chopped pistachios and ground pistachios for texture and flavor
Pistachio butter or pistachio extract for a unique, nutty filling
Flaky sea salt on top of each cookie for the perfect balance of sweet and salty

How to Make Brown Butter Chocolate Chip Pistachio Cookies

1. Prepare the Brown Butter and Pistachio Butter Filling

In a medium saucepan, melt the unsalted butter over medium heat, swirling occasionally, until it becomes browned butter with golden milk solids at the bottom. Transfer to a large mixing bowl and let it cool for 10-15 minutes.
While the butter cools, line a small baking sheet with parchment paper. Using a cookie scoop, place 10 small dollops of pistachio butter (about the size of a cherry) onto the sheet. Freeze until solid, about 10-12 minutes.

In a large bowl, whisk together the browned butter, brown sugar, and white sugar until well combined.
Add the whole egg and mix on low speed using an electric mixer (or by hand). Add the egg yolk, vanilla extract, and almond extract, and mix until smooth.
In a separate bowl, combine the flour mixture: all-purpose flour, baking soda, baking powder, and salt. Gradually fold it into the wet ingredients using a rubber spatula or a stand mixer with a paddle attachment on low speed.
Gently fold in the chopped chocolate, chopped pistachios, and ground pistachios until evenly distributed.

3. Assemble the Cookies

Scoop the cookie dough balls using a cookie scoop (about 3 tablespoons each). Flatten them slightly in your palm.
Place a frozen pistachio butter dollop in the center and wrap the dough around it, leaving a little bit exposed if desired.
Arrange the dough balls on a large baking sheet lined with parchment paper, spacing them a few inches apart.

4. Bake and Cool – Brown Butter Pistachio chocolate chip cookies

Bake in a preheated oven at 370°F for 8-9 minutes, or until the edges are golden brown but the centers are still soft.
Let the cookies rest on the cookie sheet for 5 minutes, then transfer them to a wire rack or cooling rack to cool completely.

Tips for the Best Cookies

Butter Matters – Using browned butter gives these cookies the most delicious nutty flavor.
Best Way to Store – Keep in an airtight container at room temperature for up to 5 days or freeze in a freezer bag for up to 3 months.
Chocolate Choice – For extra gooey pools of chocolate, use a dark chocolate bar or dark chocolate chunks instead of chips.
Crispy Edges, Chewy Centers – If you love the perfect balance of textures, bake just until the edges are golden brown but the centers look slightly underbaked—they’ll firm up as they cool.
Use High-Quality Pistachio Butter – The pistachio flavor is a key component, so opt for a smooth, high-quality pistachio butter or make your own using a food processor and roasted pistachios.
Toast the Pistachios – For extra depth of flavor, lightly toast the chopped pistachios in a medium saucepan over medium heat for 3-5 minutes until fragrant. Let them cool before adding to the dough.
Measure Flour Correctly – To prevent dry cookies, always spoon and level the purpose flour instead of scooping directly from the bag, which can lead to too much flour in the dough.
Use a Mix of Chocolates – For pools of chocolate, try a mix of dark chocolate chunks, semisweet chocolate, and even a few milk chocolate pieces for a perfect balance of flavors.
Make Dough Ahead of Time – While chill time isn’t required, letting the cookie dough balls rest in the fridge for 30-60 minutes deepens the flavor and improves texture. If refrigerating longer, cover tightly with plastic wrap to prevent drying out.

Recommended Tools

Medium saucepan (for making browned butter)
Food processor (for finely ground pistachios, if using)
Large mixing bowl and separate bowl for wet and dry ingredients
French Whisk
Rubber spatula for folding the dough
Large baking sheet and parchment paper
Cookie scoop for evenly sized cookies

FAQs – Brown Butter Pistachio chocolate chip cookies

Can I make these cookies without pistachio butter?
Yes! You can omit the pistachio butter center and still have delicious pistachio chocolate chip cookies with chopped roasted pistachios for texture.

Do I need to chill the dough?
Nope! There’s no chill time required, so you can bake cookies right away.

Can I use white chocolate instead?
Absolutely! Swap the dark chocolate chips for white chocolate chips if you prefer a sweeter, creamier contrast to the pistachio flavor.

How to Store and Freeze

Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze the cookie dough balls in a freezer bag, then bake straight from frozen, adding an extra 1-2 minutes to the baking time.

If you’re a fan of chewy cookies with a unique flavor, these pistachio chocolate chip cookies are a must-try. Whether you enjoy them fresh from the oven with flaky salt on top of the cookies or save a batch in the freezer for later, this is a cookie recipe you’ll want to make again and again. Happy baking!

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Recipe

Pistachio chocolate chip cookies

Molly Murphy

Soft and chewy, made with browned butter, chopped pistachios, and dark chocolate chunks, with a creamy pistachio butter center.

Print Recipe Pin Recipe

Servings

Ingredients

10 tablespoons unsalted butter
½ cup dark brown sugar packed
½ cup white sugar
1 egg
1 egg yolk
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups all purpose flour spooned and leveled
2 ½ cups semi sweet chocolate
1 cup unsalted pistachios slight chopped
½ cup pistachio cream or spread
Optional: Flakey salt

Instructions

For the cookie dough

Preheat your oven to 350°F. Line 2 baking sheet with parchment paper. Set aside.
In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a rich amber color with a nutty aroma, about 5-7 minutes. Watch closely to avoid burning. Once browned, immediately transfer the butter to a large heatproof bowl and let it cool to room temperature. I let my cool down for about 10-15 minutes!
10 tablespoons unsalted butter
While the butter is cooling, line a small sheet pan with wax or parchment paper, take two small spoon, scoop 10 small dollops of pistachio cream, each about the size of a cherry, onto the lined sheet, spacing them slightly apart. Transfer to the freezer and freeze until solid. About 10 minutes. Start the dough.
½ cup pistachio
Once the butter has cooled down, in a large mixing bowl, combine the cooled brown butter, dark brown sugar, and white sugar. Whisk until evenly combined and well incorporated. About 1 minute.
½ cup dark brown sugar packed, ½ cup white sugar
Add the whole egg, whisk until evenly combined, then add the egg yolk, and whisk again until evenly combined. Add the vanilla extract and mix just until incorporated.
1 egg, 1 egg yolk, 1 teaspoon vanilla
Add together the flour, baking soda, baking powder, salt, chocolate chip and chopped pistachios, switch to a rubber spatula to gently fold the dough until there are no more flour streaks. DO NOT OVER WORK THE DOUGH.
1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 ½ cups all purpose flour spooned and leveled, 2 ½ cups semi sweet chocolate, 1 cup
Scoop the dough using a 3-tablespoon-sized cookie scoop. Flatten each portion in the palm of your hand, then place a frozen pistachio cream dollop in the center. Gently wrap the dough around the pistachio cream, leaving a small part exposed if desired. Repeat with the remaining dough and pistachio cream.
Bake in the preheated oven for 8-9 minutes,
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flakey salt if you want!
Optional:

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Brown Butter Pistachio Chocolate Chip Cookies Recipe