Get ready to elevate your baking game with a cookie recipe that's about to become your new obsession! Imagine biting into a perfectly golden, soft cookie that combines the rich, nutty flavor of brown butter with bursts of juicy blueberries and a delightful crunch of pistachios. These aren't just cookies - they're a culinary masterpiece that will have your friends and family begging for the recipe. Prepare to transform your kitchen into a gourmet bakery with this show-stopping treat that's surprisingly easy to make!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/4 cup crushed pistachios
Instructions
- Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a medium saucepan over medium heat, melt the unsalted butter. Continue to cook the butter, stirring frequently, until it turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and let it cool slightly.
- In a large mixing bowl, combine the brown sugar and granulated sugar. Pour the warm brown butter over the sugars and whisk until well combined.
- Add the large eggs, one at a time, to the sugar and butter mixture, whisking well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries and crushed pistachios into the cookie dough using a spatula, ensuring they are evenly distributed without breaking the blueberries.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Once all the dough has been placed on the baking sheets, sprinkle a little extra crushed pistachios on top of each cookie for added texture and flavor.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. The cookies will continue to cook slightly after being removed from the oven.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
- Enjoy your Brown Butter Blueberry Cookies with Pistachio Sugar warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Brown Butter Magic: Take your time when browning the butter - the nutty flavor is key! Watch it carefully and remove from heat the moment it turns golden brown to avoid burning.
- Blueberry Preservation: Gently fold in fresh blueberries to prevent them from breaking and bleeding into the dough. Frozen blueberries can work too, but don't thaw them first.
- Pistachio Power: For maximum flavor, toast your pistachios lightly before crushing them to enhance their nutty taste.
- Spacing Matters: Leave enough room between cookies on the baking sheet - they will spread during baking.
- Cool Down Technique: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Secret: To keep cookies fresh, store in an airtight container with a piece of bread to maintain moisture.Pro Tip: These cookies are even more delicious the next day as the flavors continue to meld together!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 45mg
