Caramelized Pistachio Brown Butter White Chocolate Cookies
Caramelized Pistachio Brown Butter White Chocolate Cookies
Ingredients
For the Caramelized Pistachios
- 1 cup shelled pistachios
- 1/2 cup granulated sugar
- 1/4 teaspoon sea salt
For the Cookie Dough
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
Instructions
- 1
Prepare the caramelized pistachios: Line a cutting board or baking sheet with parchment paper. In a medium skillet, combine the shelled pistachios and granulated sugar. Cook over high heat, stirring continuously with a heat-proof spatula, until the sugar melts, coats the pistachios, and turns a deep amber color. The pistachios should be glossy and deeply browned. This process should take about 5-7 minutes.
⏱️ 7 min
- 2
Immediately pour the hot caramelized pistachios onto the prepared parchment paper. Sprinkle with sea salt. Allow to cool completely and harden, which will take about 15-20 minutes. Once cooled, coarsely chop the pistachio praline into varying sizes.
⏱️ 20 min
- 3
Make the brown butter: In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then subsides, and the milk solids at the bottom of the pan turn golden brown and smell nutty. This usually takes 5-8 minutes. Be careful not to burn it.
⏱️ 8 min
- 4
Pour the brown butter into a large mixing bowl. Add the light brown sugar, granulated sugar, and vanilla extract. Mix with a spatula until well combined and creamy.
⏱️ 3 min
- 5
Crack the large egg into the mixture and mix thoroughly until completely incorporated and the batter is smooth.
⏱️ 2 min
- 6
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a cohesive, thick cookie dough forms. Do not overmix.
⏱️ 3 min
- 7
Fold in the majority of the chopped caramelized pistachios (reserve about 1/4 cup for topping) and the white chocolate chips into the cookie dough.
⏱️ 2 min
- 8
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 9
Using a cookie scoop (about 2 tablespoons per cookie), scoop portions of the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Press additional reserved caramelized pistachio pieces and white chocolate chips onto the tops of each dough ball for a decorative finish.
⏱️ 5 min
- 10
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The exact baking time will depend on your oven and cookie size.
⏱️ 12 min•🌡️ 350
- 11
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Pistachio Brown Butter White Chocolate Cookies
Ingredients
For the Caramelized Pistachios
- 1 cup shelled pistachios
- 1/2 cup granulated sugar
- 1/4 teaspoon sea salt
For the Cookie Dough
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
Instructions
- 1
Prepare the caramelized pistachios: Line a cutting board or baking sheet with parchment paper. In a medium skillet, combine the shelled pistachios and granulated sugar. Cook over high heat, stirring continuously with a heat-proof spatula, until the sugar melts, coats the pistachios, and turns a deep amber color. The pistachios should be glossy and deeply browned. This process should take about 5-7 minutes.
⏱️ 7 min - 2
Immediately pour the hot caramelized pistachios onto the prepared parchment paper. Sprinkle with sea salt. Allow to cool completely and harden, which will take about 15-20 minutes. Once cooled, coarsely chop the pistachio praline into varying sizes.
⏱️ 20 min - 3
Make the brown butter: In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then subsides, and the milk solids at the bottom of the pan turn golden brown and smell nutty. This usually takes 5-8 minutes. Be careful not to burn it.
⏱️ 8 min - 4
Pour the brown butter into a large mixing bowl. Add the light brown sugar, granulated sugar, and vanilla extract. Mix with a spatula until well combined and creamy.
⏱️ 3 min - 5
Crack the large egg into the mixture and mix thoroughly until completely incorporated and the batter is smooth.
⏱️ 2 min - 6
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a cohesive, thick cookie dough forms. Do not overmix.
⏱️ 3 min - 7
Fold in the majority of the chopped caramelized pistachios (reserve about 1/4 cup for topping) and the white chocolate chips into the cookie dough.
⏱️ 2 min - 8
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 9
Using a cookie scoop (about 2 tablespoons per cookie), scoop portions of the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Press additional reserved caramelized pistachio pieces and white chocolate chips onto the tops of each dough ball for a decorative finish.
⏱️ 5 min - 10
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The exact baking time will depend on your oven and cookie size.
⏱️ 12 min•🌡️ 350 - 11
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 5 min