Brown Butter Pistachio Cream Chocolate Chip Cookies
Indulge in these Brown Butter Pistachio Cream Chocolate Chip Cookies, crafted with rich brown butter chocolate chip cookie dough and filled with a luscious pistachio cream. These decadent cookies offer a perfect blend of nutty, sweet, and savory flavors, creating an irresistible treat that is perfect for any occasion.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Granulated sugar
Eggs
Heavy cream
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Chocolate chips of choice
Chopped pistachios
Tips for making Brown Butter Pistachio Cream Chocolate Chip Cookies:
Brown the Butter: Start by browning the butter over medium heat, stirring constantly until it turns golden brown and has a nutty aroma. Let it cool slightly before incorporating it into the dough for a rich, deep flavor.
Use Quality Chocolate Chips: Choose high-quality chocolate chips or chunks for the best flavor. Dark or semi-sweet chocolate pairs well with the nutty taste of the brown butter and pistachio cream.
Chill the Dough: After mixing the cookie dough, chill it in the refrigerator for at least 1 hour. This helps the cookies hold their shape and enhances the flavors.
Portion the Dough Evenly: Use a cookie scoop to portion out the dough evenly. This ensures consistent cookie sizes and even baking.
Fill with Pistachio Cream: Create a small indentation in each portion of dough and add a dollop of pistachio cream. Cover with another portion of dough and seal the edges to encase the filling.
Avoid Over-mixing: Mix the dough until just combined to prevent overworking the gluten, which can result in tough cookies.
Use Parchment Paper: Line your baking sheets with parchment paper to prevent the cookies from sticking and to promote even baking.
Monitor Baking Time: Bake the cookies in a preheated oven at 350°F (175°C) for about 18-20 minutes, or until the edges are golden brown. The centers should still be slightly soft for a chewy texture.
Cool Properly: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months.
How to store Brown Butter Pistachio Cream Chocolate Chip Cookies:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. This keeps them fresh and maintains their chewy texture. Place a sheet of parchment paper between layers to prevent sticking.
Refrigeration: For longer storage, place the cookies in an airtight container and refrigerate them. They can be kept in the refrigerator for up to 1 week. Allow the cookies to come to room temperature before serving for the best texture and flavor.
Freezing: To store the cookies for an extended period, freeze them. Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. The cookies can be frozen for up to 2 months. Thaw at room temperature before serving.
Freezing Dough: You can also freeze the cookie dough before baking. Portion out the dough, fill with pistachio cream, and shape the cookies. Place the unbaked cookies on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. When ready to bake, bake directly from frozen, adding a few extra minutes to the baking time.
Avoid Direct Sunlight: When storing the cookies at room temperature, keep them away from direct sunlight and heat sources. This helps maintain their freshness and prevents the chocolate from melting.
Moisture Control: If you live in a humid environment, add a piece of bread or a few saltine crackers to the container. This helps absorb excess moisture and keeps the cookies from becoming too soft.
Reheating: To enjoy the cookies warm, reheat them in a preheated oven at 350°F (175°C) for about 5 minutes. This helps restore their freshly baked texture and enhances the flavor of the pistachio cream filling.
Check out my other pistachio recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter pistachio cream chocolate chip cookies. Happy baking!
