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5 from 4 votes
Home | Recipe | Desserts | Cookies

Brown Butter Milk Chocolate Pistachio Cookies

Prep Time 15 minutes mins
Cook Time 12 minutes mins
Total Time 27 minutes mins
Protein 4g
Carbs 41g
Fats 6g
If you're looking for the perfect melt-in-your-mouth, sweet and salty, chewy chocolate chip cookie, then look no further than my Brown Butter Milk Chocolate Pistachio Cookies. These cookies come together with a mixture of nutty brown butter, salty pistachios, and creamy milk chocolate, for the perfect holiday cookie that covers all of your bases. Oh, and did I mention, it's also gluten-free? It only takes a few simple ingredients and less than 30 minutes to make these delicious and festive holiday cookies!

Recipe by:

Nicole Modic

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    If you’re looking for the perfect melt-in-your-mouth, sweet and salty, chewy chocolate chip cookie, then look no further than my Brown Butter Milk Chocolate Pistachio Cookies. These cookies come together with a mixture of nutty brown butter, salty pistachios, and creamy milk chocolate, for the perfect holiday cookie that covers all of your bases. Oh, and did I mention, it’s also gluten-free? It only takes a few simple ingredients and less than 30 minutes to make these delicious and festive holiday cookies!

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    Friends, in your opinion, what qualities make up the perfect Christmas cookie? For me, it’s a soft and chewy cookie that is crispy on the outside, buttery on the inside, and filled with loads of salty-sweet toppings. Whether I’m making my famous Life Changing Tahini Chocolate Chip Cookies (which are the PERFECT mix of salty-sweet, thanks to the salty tahini and sweet chocolate chips), or my brand new Brown Butter Peanut Butter Cup Cookies that combine sweet and salty peanut butter cups with a hint of sea salt, I love a salty-sweet cookie. Which means that these Brown Butter Milk Chocolate Pistachio Cookies? They may just be my new favorite.

    In fact, when I was recipe testing them alongside my kitchen assistant, Katie, she loved them so much that she texted me the next day and asked if she could pay me $5 for another cookie. They were THAT good! Of course, I gave her plenty of cookies and didn’t make her pay – one of the many perks of working at Kalejunkie HQ is getting to enjoy all of the delicious treats.

    But, back to these cookies. Whether you’re looking for the perfect cookie to serve at your next holiday gathering, or if you’re looking for the perfect cookie recipe to leave out for Santa, you can’t go wrong with this recipe. It comes together with an incredibly simple and easy dough… oh, and did I mention that it’s gluten-free? This recipe is naturally gluten-free, thanks to the gluten-free 1:1 all-purpose flour. Of course, you can also substitute conventional all-purpose flour, if you prefer. As always, I recommend using what you already have!

    To make these cookies, you’ll need butter, cane sugar, brown sugar, an egg, vanilla extract, 1:1 gluten-free flour, baking soda, milk chocolate, salted pistachios, and flaky sea salt.
    Start by browning the butter. Heat a small saucepan, on the stove, over medium heat, and add in the butter. Stir the butter until it’s brown and fragrant, then remove it from the heat.

    What You Need to Make These Melt-In-Your-Mouth Cookies

    • Butter: Of course, these wouldn’t be brown butter cookies without the butter! Brown butter adds a delicious, toasted, nutty flavor that makes these cookies absolutely melt-in-your-mouth and delicious.
    • Sugars: The combination of cane sugar and brown sugar adds the perfect flavor to these cookies. You can also substitute the cane sugar for monk fruit sweetener, if you desire.
    • Egg: This recipe calls for one egg. If you want to substitute out the egg for a plant-based alternative, try one of these!
    • Vanilla Extract: A pinch of vanilla extract adds the perfect flavor to these cookies – don’t skip this!
    • 1:1 Gluten-Free All-Purpose Flour: Since these cookies are naturally gluten-free, it calls for a gluten-free baking flour. I recommend using Bob’s Red Mill – however, any 1:1 baking flour (or even conventional all-purpose flour) works just as well.
    • Baking Soda: Baking soda helps these cookies rise and take on their light and fluffy texture!
    • Milk Chocolate Bars: This may be a hot take, but I believe that chopped chocolate bars taste BETTER in cookies than chocolate chips! Pick your favorite milk chocolate bar, chop it up, and add it to these cookies. You won’t regret it!
    • Salted Pistachios: Of course, it wouldn’t be pistachio cookies without the pistachios!
    • Flaky Sea Salt: A pinch of flaky sea salt adds the perfect finishing touch to these cookies!
    Next, cream the browned butter, sugars, egg, and vanilla extract, then fold in the flour and baking soda. You should end up with a thick cookie dough!

    How to Make These Soft & Nutty Holiday Cookies


    To make these cookies, start by preheating your oven to 350 F. Line a baking sheet with parchment paper and set it aside. Next, prepare the brown butter. Add a small saucepan, to the stove, over medium heat, and add in the butter. Stir the butter until it’s melted – this should take approximately 2 minutes.

    Watch the butter carefully as it melts and bubbles. As soon as the surface starts to turn brown and the butter smells nutty, remove it from the heat. It’s important to watch it carefully, so that it doesn’t burn! Set the browned butter aside to cool for 2-5 minutes.

    Once the butter is cool, add it to a large mixing bowl or the bowl of a stand mixer alongside the cane sugar and brown sugar and mix to combine. Then, add in the egg and the vanilla extract and mix again until it’s smooth and glossy. Then, fold in the gluten-free flour (or all-purpose flour, if using), and baking soda and mix again, on low (if using a stand mixer) until the flour is just incorporated and a thick dough forms. Be careful not to over-mix here, otherwise the cookies will turn out tough!

    Finally, gently fold in the chopped pistachios and milk chocolate. Then, form the dough into balls and line them up on a baking sheet.
    Bake the cookies at 350 F for 12-14 minutes, until the edges are browned and set. Then, allow them to cool, serve, and enjoy!

    While the dough is mixing, chop the pistachios and chocolate. Then, gently fold them into the dough. Next, grab the parchment-lined baking sheet and scoop the cookie dough into evenly-sized balls – approximately 3 tablespoons of dough each. You can do this by hand or use a cookie scoop. Add the dough balls to the parchment sheet and repeat until all the dough has been used. You should end up with 12 cookies.

    Finally, transfer the tray into the oven and bake the cookies for 12-14 minutes, until the edges are browned and set. Once they’re done, remove them from the oven and allow them to cool. Garnish them with a pinch of flaky sea salt, then serve and enjoy!

    If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

    ** Photography by Tanya Pilgrim

    Home | Recipe | Desserts | Cookies

    5 from 4 votes

    Brown Butter Milk Chocolate Pistachio Cookies

    • Gluten Free
    Prep Time 15 minutes mins
    Cook Time 12 minutes mins
    Total Time 27 minutes mins
    If you're looking for the perfect melt-in-your-mouth, sweet and salty, chewy chocolate chip cookie, then look no further than my Brown Butter Milk Chocolate Pistachio Cookies. These cookies come together with a mixture of nutty brown butter, salty pistachios, and creamy milk chocolate, for the perfect holiday cookie that covers all of your bases. Oh, and did I mention, it's also gluten-free? It only takes a few simple ingredients and less than 30 minutes to make these delicious and festive holiday cookies!
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    Servings: 12 Cookies
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    Equipment

    • Cookie Scoop I love using a cookie scoop to ensure that the cookies are evenly-sized!
    • Baking Sheet this baking sheet is perfect for preparing your holiday cookie recipes!

    Ingredients

    • ½ Cup Butter, salted
    • ¼ Cup Cane Sugar
    • ¾ Cup Brown Sugar
    • 1 Egg, room temperature
    • 1 Tablespoon Vanilla Extract
    • 1 ⅓ Cup 1:1 Gluten-Free All-Purpose Flour, or substitute conventional all-purpose flour
    • 1 Teaspoon Baking Soda
    • 2 Milk Chocolate Bars, roughly chopped – this is approximately 3/4 cup of chocolate
    • ¾ Cup Salted Pistachios, finely chopped
    • Flaky Sea Salt, for garnishing

    Instructions 

    1. To make these cookies, start by preheating your oven to 350 F. Line a baking sheet with parchment paper and set it aside.
    2. Next, prepare the brown butter. Add a small saucepan, to the stove, over medium heat, and add in the butter.
    3. Stir the butter until it's melted – this should take approximately 2 minutes.
    4. Watch the butter carefully as it melts and bubbles. As soon as the surface starts to turn brown and the butter smells nutty, remove it from the heat. It's important to watch it carefully, so that it doesn't burn! Set the browned butter aside to cool for 2-5 minutes.
    5. Once the butter is cool, add it to a large mixing bowl or the bowl of a stand mixer alongside the cane sugar and brown sugar and mix to combine.
    6. Then, add in the egg and the vanilla extract and mix again until it's smooth and glossy.
    7. Then, fold in the gluten-free flour (or all-purpose flour, if using), and baking soda and mix again, on low (if using a stand mixer) until the flour is just incorporated and a thick dough forms. Be careful not to over-mix here, otherwise the cookies will turn out tough!
    8. While the dough is mixing, chop the pistachios and chocolate. Then, gently fold them into the dough.
    9. Next, grab the parchment-lined baking sheet and scoop the cookie dough into evenly-sized balls – approximately 3 tablespoons of dough each. You can do this by hand or use a cookie scoop. Add the dough balls to the parchment sheet and repeat until all the dough has been used. You should end up with 12 cookies.
    10. Finally, transfer the tray into the oven and bake the cookies for 12-14 minutes, until the edges are browned and set.
    11. Once they're done, remove them from the oven and allow them to cool. Garnish them with a pinch of flaky sea salt, then serve and enjoy!

    Recipe In Action

    Nutrition Hide Nutrition
    Calories: 225kcalCarbohydrates: 41gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 14mgSodium: 173mgPotassium: 121mgFiber: 3gSugar: 25gVitamin A: 40IUVitamin C: 0.2mgCalcium: 53mgIron: 1mg
    Hey I’m Nicole!

    Founder of Kale junkie

    Your go-to girl for bold, nourishing eats that actually taste good.

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    What others are saying

    1. Maddie
      December 28, 2024

      i’m OBSESSED!

      Reply
    2. Karla Mak
      December 30, 2024

      OMG!! This recipe is perfect. So delicious, it is soft, sweet, chewy…amazing!! ❤️❤️❤️

      Reply
      1. kalejunkie
        December 31, 2024

        I am so happy to hear that, Karla! Thank you so much for your review!

    3. Emilee
      January 5, 2025

      Can always count on Kale Junkie for the BEST cookie recipes. It all started with the life changing tahinis. Never lets me down! The milk chocolate is perfect in this recipe!

      Reply
      1. kalejunkie
        February 4, 2025

        YAY! Thank you so much, Emilee!

    4. Margie Sennett
      January 5, 2025

      These cookies, brown butter chocolate pistachio are out of this world. A must for any occasion.

      Reply
    5. Margie
      January 5, 2025

      5 stars
      This worked exactly as written, thanks!

      Reply
    6. Kaitlyn Donovan
      January 5, 2025

      5 stars
      OMG- My family loved this! These were AMAZING! Loved them. Cooked them 2 min less than directed and they were chewy right in the center. Perfect and will make again!

      Reply
      1. kalejunkie
        February 4, 2025

        I am so happy you enjoyed it, Kaitlyn! Thank you so much for making this recipe and for your kind review!

    7. Jessica
      January 27, 2025

      5 stars
      These were so good! I used coconut sugar (about a cup) and just used chocolate chips and they came out amazing

      Reply
    8. Mary
      July 28, 2025

      5 stars
      My family loved this!

      Reply
      1. kalejunkie
        July 31, 2025

        Woohoo! I am so thrilled to hear that, Mary, thank you!

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