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Pistachio-Stuffed Brown Butter Cookies

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4.3 from 81 reviews

These Pistachio Cream-Stuffed Brown Butter Chocolate Chip Cookies feature crisp golden edges, gooey pockets of semi-sweet chocolate, and a luscious creamy pistachio center, offering a sophisticated twist on the classic chocolate chip cookie loved by all.

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. Keep stirring constantly as it cooks until it turns a golden brown color and releases a nutty aroma. Remove from heat and allow it to cool slightly before using.
  2. Make the Dough: In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until the mixture is smooth and well combined. Add the eggs and vanilla extract, mixing well. Stir in the all-purpose flour, baking soda, and salt until just combined. Fold in the semi-sweet chocolate chips. Chill the dough in the refrigerator for 30 to 60 minutes to improve texture and control spread during baking.
  3. Make the Pistachio Cream: Using a food processor, blend the pistachios and powdered sugar until finely ground. Add mascarpone or white chocolate spread, vanilla extract, and a pinch of salt, then blend again until the mixture is creamy and smooth. Scoop the pistachio cream into small balls (about 1 teaspoon each) and freeze them for 20 to 30 minutes to firm up.
  4. Assemble & Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop cookie dough into balls and flatten them slightly. Place a frozen pistachio cream ball in the center of each flattened dough ball and carefully seal the dough around the filling to fully encase it. Bake the cookies for 10 to 12 minutes, or until the edges are golden and the centers remain soft and gooey. Let the cookies cool slightly before serving to enjoy the best texture and maximum gooeyness.

Notes

  • Chilling the cookie dough before baking helps control spread and improves texture.
  • Ensure the pistachio cream balls are well frozen to prevent leakage during baking.
  • Use parchment paper on your baking sheets to avoid sticking and promote even baking.
  • For best flavor contrast, do not dilute the pistachio cream; keep it vibrant and creamy.
  • Stack cookies with care if serving sandwich-style for a neat presentation.

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