These brown butter pistachio cookies are thick, gooey and packed with chocolate, with a hidden centre of frozen pistachio cream that melts into the middle as they bake. The dough is made with browned butter for extra flavour, giving the cookies a deeper, slightly nutty taste while keeping the centre soft and fudgy.
Brown Butter Pistachio Cookies – Recipe at a Glance
Prep time: 15 minutes (+ freezing)
Cook time: 16–18 minutes
Total time: 40 minutes
Servings: 4 large cookies
Difficulty: Easy
Why You’ll Love This Recipe
- Thick bakery-style cookies
- Gooey centre with pistachio cream filling
- Rich flavour from brown butter
- Crisp edges and soft middle
- Easy to make at home
Ingredients
- 140g unsalted butter
- 210g plain flour
- 120g brown sugar
- 150g milk chocolate chips (save some for topping)
- 160g dark chocolate chunks
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
For the Filling
- 90-100g pistachio paste (divide into 6 portions andf reeze for at least 2 hours so they hold their shape when stuffing the dough)
How to Make Brown Butter Pistachio Cookies
- Freeze the pistachio cream
Spoon 6 tablespoons of pistachio cream onto a tray and freeze for at least 2 hours until solid. - Brown the butter
Place the butter in a pan over medium heat and cook while stirring until it turns golden brown and smells nutty. This should take around 5–6 minutes. It will go through several stages: melting, boiling, and finally foaming. Remove from heat and pour into a large mixing bowl to cool slightly. - Mix the wet ingredients
Add the brown sugar, egg and vanilla extract to the browned butter and whisk until smooth and combined. - Add the dry ingredients
Add the flour, salt and baking soda and mix until a soft cookie dough forms. - Fold in the chocolate
Stir through the milk chocolate chips and dark chocolate chunks. - Shape and fill the cookies
Divide the dough into equal portions. Flatten each piece slightly, place a frozen pistachio centre inside, then wrap the dough around it and roll into a ball. Press extra chocolate chips and pistachio paste on top. - Chill the dough
Place the cookie dough balls in the freezer for 20 minutes. The longer you freeze them, the thicker the cookies will be. - Bake
Preheat the oven to 180°C (350°F). Place the cookies on a lined tray and bake for 16–18 minutes until golden with slightly crisp edges. Add on an extra piece of chocolate or two to each cookie and the heat form the cookies will be enough to melt the chocolate and they’ll look just like they do in the bakeries! - Finish
Allow to cool for at least 5 minutes before serving.
Why Brown Butter Makes Better Cookies
Browning butter removes excess moisture and develops a deeper flavour, giving cookies a richer taste and softer texture. It also helps create that slightly chewy centre while keeping the edges crisp.
Top Tips
- Freeze the pistachio cream fully so it doesn’t leak during baking
- Don’t skip chilling the dough as it helps create thick cookies
- Press extra chocolate on top before baking for a bakery-style finish
- Slightly underbake for a gooey centre
- Once baked add on an extra piece of chocolate or two to each cookie and the heat form the cookies will be enough to melt the chocolate and they’ll look just like they do in the bakeries!
- Let the cookies rest after baking as they continue to set
FAQs
Can I use only one type of chocolate?
Yes, but using a mix of milk and dark chocolate gives a better balance of sweetness.
Why are my cookies spreading too much?
The dough may not have been chilled long enough. Try freezing for longer before baking.
Can I make these smaller?
Yes, just reduce the baking time by a few minutes.
Can I make the dough ahead of time?
Yes, you can freeze the dough balls and bake straight from frozen.
Brown Butter Pistachio Cookies – Gooey Pistachio Chocolate Chip Cookies
Makes 6 cookies!
Ingredients
- 140 g unsalted butter
- 210 g plain flour
- 120 g brown sugar
- 150 g milk chocolate chips save some for topping
- 160 g dark chocolate chunks
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
For the Filling
- 90-100 g pistachio paste divide into 6 portions andf reeze for at least 2 hours so they hold their shape when stuffing the dough
Instructions
Freeze the pistachio cream
- Spoon 6 tablespoons of pistachio cream onto a tray and freeze for at least 2 hours until solid.
Brown the butter
- Place the butter in a pan over medium heat and cook while stirring until it turns golden brown and smells nutty. This should take around 5–6 minutes. It will go through several stages: melting, boiling, and finally foaming. Remove from heat and pour into a large mixing bowl to cool slightly.
Mix the wet ingredients
- Add the brown sugar, egg and vanilla extract to the browned butter and whisk until smooth and combined.
Add the dry ingredients
- Add the flour, salt and baking soda and mix until a soft cookie dough forms.
Fold in the chocolate
- Stir through the milk chocolate chips and dark chocolate chunks.
Shape and fill the cookies
- Divide the dough into equal portions. Flatten each piece slightly, place a frozen pistachio centre inside, then wrap the dough around it and roll into a ball. Press extra chocolate chips and pistachio paste on top.
Chill the dough
- Place the cookie dough balls in the freezer for 20 minutes. The longer you freeze them, the thicker the cookies will be.
Bake
- Preheat the oven to 180°C (350°F). Place the cookies on a lined tray and bake for 16–18 minutes until golden with slightly crisp edges. Add on an extra piece of chocolate or two to each cookie and the heat form the cookies will be enough to melt the chocolate and they'll look just like they do in the bakeries!
Finish
- Allow to cool for at least 5 minutes before serving.
Video
If you like the look of my Gooey Brown Butter Pistachio Cookies then you should definitely check out the recipes below for some more amazing dessert ideas:
- Coconut Matcha Tiramisu (No-Bake Creamy Matcha Dessert)
- Tiramisu Brownies – Fudgy Brownies with Mascarpone Cream
- Lemon Drizzle Cake – Easy Homemade Recipe
- 3 Ingredient Chocolate Orange Mousse
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