These Pistachio White Chocolate Chunk Cookies are made with a browned butter dough and filled with chopped white chocolate and pistachios. These unique cookies are incredibly delicious!
I’ve said it before, and I’ll say it again: white chocolate is soo underrated. Okay – maybe some people don’t think that it’s “real” chocolate (with cocoa powder & all that dark chocolate-y stuff), but it’s still amazingly delicious and it’s made with cacao butter, so I argue that it’s still true chocolate.
I’m pro white chocolate all the way, so I’m on a mission to provide you all with white chocolate recipes that let white chocolate shine. Paired with pistachios in cookie dough that’s all jazzed up with brown butter? It’s definitely shining.
The base recipe I used for these cookies is a personal favorite of mine. It produces a thick, dense, and chewy cookie with perfectly crisp edges. I absolutely adore how they stay so round and puffy! I used browned butter (browned & then cooled), and paired with the brown sugar, the cookie dough itself develops such an amazing, caramelly flavor.
Why does this recipe use brown butter?
Brown butter is the secret weapon here. After melting, the butter continues cooking until it turns golden and smells nutty, and that toasty, caramelly flavor infuses the entire dough. Paired with dark brown sugar, it gives these cookies a depth that regular butter just can’t match. The extra few minutes are absolutely worth it.
The pistachios add gorgeous color, a little crunch, and delicious, nutty flavor to the cookies. And of course…the white chocolate! Now, now—listen up, because this is important…
Can I use white chocolate chips instead of a bar?
Short answer: Please don’t! White chocolate chips contain wax that helps them hold their shape at room temperature. This means they won’t get that gorgeous melty-ness you want in a cookie, and the flavor is noticeably lacking compared to a real white chocolate bar. For this recipe, I recommend chopping up a good-quality white chocolate bar. Ghirardelli, or another favorite from the baking aisle, works great.
Sidenote: Have you heard of caramelized white chocolate? I want to swim in it.
Can I use a different chocolate?
Totally. If you’re in the anti-white-chocolate camp (…why?!), milk or dark chocolate works beautifully here, too.
Can I make the dough ahead of time?
Yes, and if you can, you should. The dough keeps in the fridge for up to 5 days. The longer it chills, the more the brown butter and brown sugar work their magic, developing flavor. It’s one of those recipes where waiting makes it better.
How should I store these cookies?
Store baked cookies in an airtight container at room temperature for up to 4 days…if they last that long!
You can also freeze the unbaked dough balls for up to 3 months. Just scoop the dough as directed, freeze on a baking sheet until solid, then transfer to a freezer bag. When you’re ready to bake, no need to thaw: just add 2-3 extra minutes to the bake time and bake straight from frozen.
These cookies are proven favorites, and got totally devoured when I left them out at our house when we had people over. I hope you love them as much as I (and all my guests) did. Enjoy!
Brown Butter White Chocolate Pistachio Cookies
Ingredients
- 1 stick unsalted butter, browned and cooled to room temperature
- 2 tablespoons white sugar
- 1 cup dark brown sugar, packed
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla
- 1 1/2 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz. white chocolate, cut into 1/2 inch chunks
- 1/2 cup pistachios, unshelled
- 1/2 teaspoon flaky sea salt, for sprinkling on top before baking
Instructions
- In a medium skillet, melt butter over medium-low heat, stirring nearly continuously. Butter will melt, then begin to foam. It will then begin to turn golden brown and smell nutty. As soon at the butter begins to turn brown, take the pan off the heat, and continue to stir for about 1 minute, to ensure carryover heat doesn't continue to cook and subsequently burn the already browned butter. Transfer to a small bowl, cover with plastic wrap, and let cool to room temperature, about 1-2 hours.1 stick unsalted butter
- Preheat oven to 350ºF.
- When the butter has cooled down and started to solidify slightly, add the butter to a large mixing bowl. Add the sugars, and cream the butter and the sugars until very light and fluffy, about 5-7 minutes on medium high. Scrape down the side of the bowl.2 tablespoons white sugar, 1 cup dark brown sugar
- Continue mixing and add the egg and egg yolk one at a time. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl with a whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix.1 egg + 1 egg yolk, 1 teaspoon vanilla, 1 1/2 cup all-purpose flour, 3/4 teaspoon baking soda, 1/4 teaspoon salt
- With a spatula, fold in the white chocolate and pistachios. Refrigerate dough for at least one hour 1 hour, or up to 5 days. I made this dough four days before I baked it, and the dough was so flavorful and delicious! I recommend letting this dough refrigerate for at least a few hours before baking to let the dough develop the most decadent flavor.8 oz. white chocolate, 1/2 cup pistachios
- Use a medium-sized cookie scoop to form cookies and sprinkle a very fine dusting of good quality sea salt on top, if desired.1/2 teaspoon flaky sea salt
- Bake at 350ºF for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.
Ohmygoodness AND you browned the butter! These sound amazing!
Those baked up beautifully! What a great texture they made.
I’m in the anti white chocolate camp :) Sorry! It’s just not chocolate to me. I think these would be amazing with dark though!
I love pistachios- but I can buy them preshelled at the supermarket by my house! They are expensive, but worth the time saving!
Michelle – these would definitely still be amazing with dark chocolate! And I’m jealous you can get your hands on preshelled pistachios! I haven’t ever seen them around me. Thanks for stopping by!
holy! these look like perfection! i also think that white chocolate doesn’t get quite enough attention. Sure, I’m a little partial to dark chocolate, but white chocolate pairs so well with so many things, and I believe you highlighted that to a tee with these cookies!
I have to admit, I’m not a huge white chocolate fan . . but I would be with these cookies! and love pistachios!! Did you know Diamond now sells shelled pistachios?! you don’t have to shell anything anymore!! love these cookies!
So good to know!! I haven’t seen them around, but honestly I had these ones on hand for snacking when I made these, so I didn’t look too hard, haha. Thanks for the tip!
I LOVE white chocolate! Good idea to pair it with browned butter and pistachios. I’m also obsessed with caramelized white chocolate so you and I are definitely on the same page :)
These cookies look, wonderful!! I love white chocolate, but I feel like I don’t eat or bake with it that much. There’s always a moment after I haven’t had white chocolate in awhile and I’m like, “Oh yeah, this stuff is amazing!” Haha. I love the way these cookies look with the pistachios and that little pop of color. So pretty! :)
Thanks Beth! Yeah, I definitely go through phases of forgetting about white chocolate, but whenever I rediscover it I’m a happy girl :)
I’m not usually a huge fan of white chocolate, but in a cookie with pistachios– how could you go wrong??
I love pistachios! These look fantastic!
The combination of pistachios and white chocolate sounds AWESOME! Definitely gotta try these soon!
Love both pistachios and white chocolate! And of course cookies. These look amazing!!