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Pistachio-Stuffed Brown Butter Cookies

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4.2 from 45 reviews

Experience the ultimate indulgence with these Pistachio Cream-Stuffed Brown Butter Chocolate Chip Cookies. Featuring crisp golden edges, gooey pockets of semi-sweet chocolate, and a rich, creamy pistachio center, this recipe is a decadent twist on the classic chocolate chip cookie that will delight your taste buds.

Ingredients

Scale

Brown Butter Cookie Dough:

  • 1 cup (226g) unsalted butter
  • 3/4 cup (150g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs
  • 1 tbsp pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups semi-sweet chocolate chips or chunks

Pistachio Cream Filling:

  • 1/2 cup (120g) shelled pistachios
  • 2 tbsp powdered sugar
  • 1/4 cup (60g) mascarpone or white chocolate spread
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Make the Brown Butter: In a saucepan over medium heat, melt the butter. Continue to cook, stirring constantly, until the butter turns golden brown and releases a nutty aroma. Remove from heat and allow it to cool slightly.
  2. Make the Dough: In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until the mixture is smooth. Add the eggs and vanilla extract, mixing well. Stir in the all-purpose flour, baking soda, and salt just until combined. Fold in the semi-sweet chocolate chips. Chill the dough for 30–60 minutes to improve texture and prevent excessive spreading during baking.
  3. Make the Pistachio Cream: Use a food processor to blend the shelled pistachios with powdered sugar until finely ground. Add mascarpone (or white chocolate spread), vanilla extract, and a pinch of salt to the processor and blend until creamy and smooth. Scoop the pistachio cream into small balls (about 1 teaspoon each) and freeze for 20–30 minutes to firm up.
  4. Assemble & Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop cookie dough into balls and slightly flatten each. Place a frozen pistachio cream ball inside and carefully seal the dough around it. Bake in the preheated oven for 10–12 minutes until the edges are golden and the centers remain soft. Allow the cookies to cool slightly before serving to enjoy maximum gooeyness.

Notes

  • Chilling the cookie dough before baking helps prevent excessive spreading, resulting in perfectly thick cookies.
  • Freezing the pistachio cream balls ensures the filling stays intact and creamy during baking.
  • Use parchment paper to prevent sticking and promote even baking.
  • Stack cookie halves carefully if assembling layered cookies for clean presentation.
  • Ensure the pistachio cream is vibrant and not overly diluted to maintain visual appeal.

Find it online: https://yumfoodusa.com/pistachio-stuffed-brown-butter-cookies-2/