Delish Brown Butter Pistachio Cookies

These cookies are the edible equivalent of “I do have my life together, thanks for asking.” Brown butter brings the toasty, nutty drama, pistachios add a fancy crunch that looks like you tried, and a tiny sprinkle of flaky salt says, “Yes, I know flavor.” Crispy-edged, chewy-centered, and impossible to eat without making “just one more” promises you won’t keep.

The first time I made these, my husband “helpfully” pre-shelled the pistachios while watching a game and somehow ate half the bowl. The kids accused me of trying to sneak vegetables into dessert because “they’re green.” And I browned the butter until the smoke alarm filed a noise complaint. Ten out of ten, would set off the alarm again.

Time-Saving Hacks

– Brown the butter in a wide skillet so it toasts faster. Pour into a cold metal bowl and pop it in the freezer for 10 minutes so you don’t melt your chocolate/sanity.
– Buy pre-shelled pistachios. Yes, they cost more. No, we will not discuss it.
– Use roasted salted pistachios and skip the extra salt in the dough. Lazy? Efficient.
– Chop nuts by sealing them in a zip-top bag and whacking with a rolling pin. Therapy you can eat.
– One-bowl wonder: mix everything in the same pot you browned the butter in. Less dishes. More cookies.
– Scoop dough balls and freeze. Bake straight from frozen; add 1–2 minutes to the bake time. Pantry hero move.

Serving Ideas

– Coffee or espresso: because these cookies are practically a latte’s personality twin.
– A small glass of milk if you’re being wholesome; bourbon if bedtime was a negotiation.
– Crumble over vanilla ice cream and act like you invented dessert.
– Lunchbox flex or “I brought a little something!” that makes you everyone’s favorite coworker.
– Plate with a dramatic pinch of flaky salt so people know you read food blogs.

What to Serve It With

– Hot coffee, cold brew, or strong tea.
– Vanilla or pistachio ice cream (sandwich two cookies and pretend it’s portion control).
– Fresh berries or sliced pears if you like balance. I don’t, but you might.
– A cheese board—salty cheese + sweet-nutty cookie bites = unreasonably good.

✔Tips & Mistakes

– Brown butter, not burnt butter: look for amber color and toasty milk solids. Pull it sooner than you think; it keeps cooking off heat.
– Cool the butter before adding eggs or you’ll make scrambled egg cookie tragedy.
– Measure flour right: fluff, spoon, and level. Too much flour = cakey sadness.
– Chill if your kitchen is warm. A 20–30 minute fridge nap keeps cookies thick and chewy.
– Use a cookie scoop for even baking. Or live on the edge and watch one cookie overachieve while the others nap.
– Salt matters: a tiny sprinkle of flaky salt on top makes the pistachios pop.
– Toast those pistachios if they’re raw—5–7 minutes at 325°F. Flavor goes from “meh” to “hello.”

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: airtight for 3–4 days. Slip in a slice of bread to keep them soft (bread sacrifices itself for the greater good).
– Freezer, baked: wrap and freeze up to 2 months; rewarm at 300°F for 5–7 minutes.
– Freezer, dough: scoop balls, freeze on a sheet, then bag. Bake from frozen, adding a minute or two.

✔Variations and Substitutions

– Add-ins: white chocolate chunks, chopped dark chocolate, or dried cherries if you’re feeling rom-com.
– Citrus twist: a little orange or lemon zest in the dough brightens the nuttiness.
– Spices: cardamom or a whisper of cinnamon. Don’t argue with cardamom—it’s right.
– Nut swap: almonds, hazelnuts, or pecans if pistachios pulled a disappearing act.
– Gluten-free: use a 1:1 gluten-free flour blend that includes xanthan gum. Chill the dough a bit longer.
– Dairy-free: brown a good vegan butter and proceed like normal; chill longer for structure.
– No nuts? Use seeds (pumpkin or sunflower) and a few extra chocolate chunks. We adapt.

Frequently Asked Questions

Delish Brown Butter Pistachio Cookies

Nutty brown butter and crunchy pistachios make soft, chewy cookies with crisp edges and a hint of cardamom.

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Prep Time: 45 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 57 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter browned until amber, cooled 15 minutes
• ▢ 0.75 cup granulated sugar
• ▢ 0.75 cup light brown sugar packed
• ▢ 2 large eggs at room temperature
• ▢ 2 teaspoon vanilla extract
• ▢ 2.25 cup all-purpose flour scoop and level
• ▢ 1 teaspoon baking soda
• ▢ 0.75 teaspoon fine sea salt
• ▢ 0.5 teaspoon ground cardamom optional but delicious
• ▢ 1 cup roasted shelled pistachios roughly chopped
• ▢ 0.25 cup turbinado sugar for rolling, optional
• ▢ 0.5 teaspoon flaky sea salt for finishing, optional

Instructions

Preparation Steps

• Brown the butter: Cook butter in a light-colored saucepan over medium heat, stirring, until foamy and golden with brown milk solids, 5 to 7 minutes. Scrape into a large bowl and cool 15 minutes.
• Whisk dry ingredients: In a separate bowl, whisk flour, baking soda, fine sea salt, and cardamom.
• Mix sugars and butter: Whisk granulated and brown sugars into the cooled brown butter until glossy. Whisk in eggs one at a time, then vanilla.
• Combine: Add dry ingredients and stir just until no dry streaks remain. Fold in chopped pistachios.
• Chill dough: Cover and refrigerate until slightly firm, about 30 minutes.
• Preheat oven to 350°F. Line baking sheets with parchment paper.
• Scoop: Using a 1.5 tablespoon scoop, portion dough and roll into balls. Roll in turbinado sugar if using. Arrange 2 inches apart on prepared sheets.
• Bake 10 to 12 minutes, until edges are set and centers look slightly underbaked. Immediately sprinkle with flaky sea salt if using.
• Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra crinkles, gently bang the pan halfway through baking. If using salted pistachios, reduce added salt slightly.