Pistachio-Filled Browned Butter Chocolate Chunk Cookies
These Browned Butter Chocolate Chunk Cookies filled with Pistachio Cream are crisp on the edges but soft, gooey on the inside. They are truly the easiest and most decadent way to elevate a classic CCC!!
Ingredients you’ll need:
- butter
- flour
- baking soda
- baking powder
- brown sugar
- granulated cane sugar
- pistachio cream
- flaky salt
- chopped chocolate
- eggs
other christmas cookie recipes:
If you’d like the recipe, just click the text!
- Browned Butter Earl Grey Sugar Cookies
- Browned Butter Chocolate Chip Cookies
- Fudgy Peppermint Dark Chocolate Brownie Cookies
- Christmas Slice & Bake Cookies
- Brookies
- Grinch Crinkle Cookies
- (One of my all time FAVs!!) Tahini Chocolate Chip Cookies
- Candy Cane Sugar Cookies
how to store fresh cookies:
Let the cookies cool completely, then store at room temperature in an airtight container, like Tupperware or ziplock bags, for up to 3-4 days.
Bake with me!
Pistachio-Filled Browned Butter Chocolate Chunk Cookies
Ingredients
- 12 tbsp. Unsalted Butter cubed
- 1 cup Dark Brown Sugar or light brown sugar
- 1/2 cup Granulated Cane Sugar
- 1 large Egg
- 1 Egg Yolk
- 2 tbsp. Whole Milk
- 2 tsp. Vanilla Extract
- 1 1/2 cups + 2 tbsp. All Purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Fine Sea Salt
- 1/2 tsp. Baking Powder
- 6-8 oz. Milk or Semisweet Chocolate chopped
- 1/2 cup Pistachio Cream
Instructions
- Preheat oven to 350F. Line 1-2 baking pans with parchment paper.
- Brown the butter by adding the cubed butter to a saucepan over medium heat. Once melted, stir consistently until brown specks form at the bottom and it smells nutty, about 8-10 minutes. Let cool 10 minutes.
- Add the sugars and browned butter to the bowl of a stand mixer. Beat for 2-3 minutes.
- Add in the egg, egg yolk, milk, and vanilla. Beat for 1 minute.
- Add the flour, baking soda, salt, and baking powder. Mix just until combined. Be careful not to over mix the batter!
- Fold in half of the chopped chocolate, reserving the other half for topping later.
- Using 2-3 tbsp cookie dough per cookie, flatten in the palm of your hands, spoon 1/2 tbsp to 1 tbsp pistachio cream in the center depending on how large you want the cookie, and fold over the cookie dough ends to seal it together. Roll into a ball, then slightly smash to about 3/4" thick.
- Top each cookie ball with the reserved chopped chocolate.
- Bake for 10-12 minutes, until the edges are lightly golden brown. Use a large circular cookie cutter to help reshape the cookies after baking, if needed.
- Let cool on the pan 5 minutes before transferring to a wire rack to cool completely… or enjoying warm!
- (Optional) Garnish with small spreads of more pistachio cream and flaky salt.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Would love a recipe for the pistachio cream please!
Ooo! Will work on that 🙂
This worked exactly as written, thanks!
I made them for my family of 7 and evryone loved them. Thank you so much for the recipe 😄.