Brown Butter Pistachio Chocolate Chip Cookies are rich, chocolatey treats featuring toasty brown butter and roasted pistachios. The edges are perfectly crispy, the center is perfectly chewy, and the pistachios add the perfect crunch and flavor.
These are one of our favorite cookies to make, especially when we want a twist on a classic cookie or want some variety during the holidays. The chocolate and pistachios give the cookies a rich, buttery, and satisfying flavor. Plus, the recipe is made in just one bowl!
Want to try other brown butter treats? Try our Brown Butter Miso Chocolate Chip Cookies, Brown Butter Brownie Blondies, or Miso Snickerdoodles.
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Why You'll Love Pistachio Chocolate Chip Cookies
- Flavor - The brown butter and brown sugar give the cookies a decadent richness. The pistachios add an earthy element.
- Texture - The cookies are fluffy and chewy with a slightly crisp edge and crunchy pistachios.
- Effort - All you need to do is brown the butter, mix the ingredients, chill the dough, then bake.
Key Ingredients
- Brown butter - Butter makes the cookie dough soft and chewy with a rich caramel flavor. We use brown butter for extra rich nuttiness.
- Roasted pistachios - Roasted pistachios provide a uniquely rich and nutty flavor.
- Brown and granulated sugar - Brown sugar has a deep rich sweetness while granulated sugar helps the cookies spread.
- All-purpose flour - Flour is the cookies foundation.
- Baking powder and soda - Baking powder makes the cookie dough tender and baking soda helps the cookie dough spread.
- Egg yolk - Egg binds all of the cookie dough ingredients together.
- Chocolate chips or chunks - We recommend semi-sweet chocolate chips or chopped chocolate because they are rich, sweet, and complement the pistachio flavor.
See recipe card for quantities.
Substitutions and Variations
- Chocolate chips - Use dark chocolate chips instead of semi-sweet if you prefer the richer and lightly bitter taste of dark chocolate. You can also use milk chocolate or white chocolate for a sweeter alternative.
- Less chocolatey - We are chocolate lovers so these cookies are very chocolatey. If you want a lower chocolate to cookie ratio, only use one half cup chocolate chips.
- Extra chocolatey - Make these pistachio cookies even more chocolatey by adding another one third cup of chocolate chips to the dough.
- Nuts - Enjoy these with chopped walnuts or pecans instead of pistachios for a different kind of yummy crunch.
- Nut extract - Use a teaspoon of pistachio or almond extract for an even nuttier flavor.
- Softened butter - This recipe will also be great with non-browned softened butter. Use 8 tablespoons instead of 10 tablespoons if you decide to do this.
See recipe card for quantities.
How to Make Cookies
- Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Make brown butter - Heat a skillet or saucepan on medium heat. Then add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Then remove from heat and pour the mixture into a measuring cup to confirm the liquid measures a half cup. If it’s under, stir in a little water until it reaches a half of a cup.
- Whisk butter and sugar - In a mixing bowl or the bowl of a stand mixer, whisk the browned butter, granulated sugar, and brown sugar until light and fluffy. Then reduce the speed to low and add the vanilla and egg until combined.
- Mix dry ingredients - Fold in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense.
- Add mix-ins - Fold in chocolate chips and finely chopped pistachios.
- Scoop - Use a cookie scoop, spoon, or measuring cup to scant scoop and form ¼ cup dough balls. Alternatively, you can make smaller cookies by forming 2 tablespoon (1¼ inch) dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading.
- Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and refrigerate for at least 1 hour or as long as 2 days. This will allow the caramel flavor to develop.
- Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
- Remove and cool - Remove the cookies from the oven and allow them to cool until they are set. Repeat the process with the remaining cookie dough. Then sprinkle finely chopped pistachios and flaky sea salt on top of each cookie while hot, if desired.
Pro tip - Keep an eye on the brown butter to ensure it doesn't burn.
Baking Tips
- Don't over-mix the dough or the cookies will get tough.
- Bake on the middle rack for even baking. If you are baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
- Make the cookies round by placing a large cookie cutter over the cookies as soon as they come out of the oven. Then make a swirling movement to form the perimeter of the cookie into a circle.
Recipe FAQs
Do I need to toast the pistachios?
We highly recommend toasting them for a stronger pistachio flavor.
Can I use pistachio paste instead of chopped pistachios?
Yes, but you will only get the pistachio flavor and not the crunch.
Did You Like This Recipe?
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📖 Recipe
Brown Butter Pistachio Chocolate Chip Cookies
Brown Butter Pistachio Chocolate Chip Cookies are rich, chocolatey treats featuring toasty brown butter and roasted pistachios. The edges are perfectly crispy, the center is perfectly chewy, and the pistachios add the perfect crunch and flavor.
Servings: 10 cookies
Calories: 307kcal
Equipment
Ingredients
- 10 tablespoon butter cubed
- ¼ cup granulated sugar
- ¾ cup dark brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup chocolate chips
- ¾ cup roasted pistachios finely chopped
- flaky sea salt optional
Instructions
- Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Make brown butter - Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Remove from heat and pour the mixture into a measuring cup to confirm the liquid measures a half cup. If it’s under, stir in a little water until it reaches a half of a cup.10 tablespoon butter
- Whisk butter and sugar - In a mixing bowl or the bowl of a stand mixer, whisk the browned butter, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla and egg until combined.¼ cup granulated sugar, ¾ cup dark brown sugar packed, 1 teaspoon vanilla extract, 1 large egg room temperature
- Mix dry ingredients - Fold in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. Fold in chocolate chips and finely chopped pistachios.1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 cup chocolate chips, ¾ cup roasted pistachios
- Scoop - Use a cookie scoop, spoon, or measuring cup to scant scoop and form ¼ cup dough balls. Alternatively, you can make smaller cookies by forming 2 tablespoon (1¼ inch) dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading.
- Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and refrigerate for at least one hour or as long as 2 days. This will allow the caramel flavor to develop.
- Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
- Remove and cool - Remove the cookies from the oven and allow them to cool until they are set. Repeat the process with the remaining cookie dough. Sprinkle finely chopped pistachios and flaky sea salt on top of each cookie while hot, if desired.flaky sea salt
Notes
Storage
- Store leftover cookies in an air-tight container and keep in a cool, dry place for up to 7 days. You can also freeze them for up to 1 month. To freeze, let the cookies reach room temperature then place them in a storage bag, press out the air, and seal them. When you are ready to eat them, let them thaw. To warm them, heat in the oven at 300°F for 2 to 3 minutes or microwave them briefly.
- Keep an eye on the brown butter as it cooks, it can bun easily.
- Don't over-mix the dough or the cookies will be tough.
- Bake on the middle rack for even baking. If you are baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets halfway through to ensure the cookies bake evenly.
- Make the cookies round by placing a large cookie cutter over the cookies as soon as they come out of the oven. Then make a swirling circular movement around the perimeter of the cookie to form a circle.
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Nutrition
Calories: 307kcal | Carbohydrates: 50g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 237mg | Potassium: 211mg | Fiber: 1g | Sugar: 33g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
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