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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Servings:
Calories: 120kcal
Ingredients
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.