These brown butter blueberry cookies are a fun cookie, and my perfect combination of flavors. You have the sweet, jammy punchiness from the blueberries, the nutty, sugary coating from the pistachio sugar, and of course, that depth of flavor from the brown butter. It’s a unique cookie, but one that I absolutely love to make for those days I’m not craving your typical chocolate chip cookie.
This cookie is actually a version of the brown butter cookies in my cookbook! Which you can preorder here!
Table of contents
The ingredients you will need for these brown butter blueberry cookies
You’ll start to see these mirror your normal CCC, but with a few changes that I think make them extra special. Here is what you will need:
- 113 grams salted butter, 1/2 cup
- 110 grams granulated sugar, 1/2 cup
- 70 grams dark brown sugar, about 1/3 cup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon Diamond Crystal kosher salt
- 150 grams all-purpose flour, about 1 packed cup
- 120 grams blueberries, 1 shallow cup
- 30 grams roasted, salted pistachios, 1/4 cup
- 24 grams turbinado sugar, 2 tablespoons
MUST my butter be firm to make this dough?
The short answer, yes. And I’m sorry! I’ve tried multiple methods of making this dough, and your butter has to be firm so that it can whip together with the sugar properly. It’s a a step that takes time, I know, but it will be the reason your cookies don’t spread too much, so trust me on this!
How to make this cookie dough
First, you gotta brown your butter! Set a small sauté pan over medium heat and add the butter. Let the butter melt and begin to foam. Cook, stirring occasionally, for 4-5 minutes or until the milk solids of the butter turn a deep, dark brown. Add the butter to a heat-safe bowl and store in the fridge for 1 hour, or until it solidifies.
Add the brown butter to the base of a stand mixer. Add in the granulated and brown sugar and beat together for 2 minutes, or until smooth.
Then add the egg and vanilla extract and beat until the dough is one shade lighter in color and nearly “fluffy,” about 2-3 minutes.
Next add in the baking powder, salt and flour. Mix on the lowest setting until just combined.
Add the blueberries and mix in with a spatula, make sure not to break any or they will make your dough too wet.
Transfer the dough to the fridge to chill while the oven preheats. Preheat the oven to 375°F.
While the oven is heating up, either finely chop the pistachios, or grind them in a spice grinder. The finer the better, just don’t go too far or you risk making pistachio butter. Mix together the pistachios and turbinado sugar in a small bowl.
When the oven is ready, scoop the dough into 11 equal sized balls, about 55 grams each. Dip the tops and edges in the pistachio sugar to coat them, then place them sugar-side-up on parchment lined baking sheets.
Bake for 12-13 minutes, or until golden on the edges. Let cool completely before removing from the pan!
Why is this recipe in grams?
Grams is always my preference for baking, and I hope it will soon be yours, too! The only way to ensure complete accuracy is through measuring by weight, and not volume. As much as I wish I could give you multiple ways to measure ingredients, in this recipe measuring by cups might cause some volatility and miss-matched results. I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe!
And that’s it for these Brown Butter Blueberry Cookies!
If you make them, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Equipment
- 2 parchment paper
Ingredients
- 113 grams salted butter, 1/2 cup
- 110 grams granulated sugar, 1/2 cup
- 70 grams dark brown sugar, about 1/3 cup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon Diamond Crystal kosher salt
- 150 grams all-purpose flour, about 1 packed cup
- 120 grams blueberries, 1 shallow cup
- 30 grams roasted, salted pistachios, 1/4 cup
- 24 grams turbinado sugar, 2 tablespoons
Instructions
- Set a small sauté pan over medium heat and add the butter. Let the butter melt and begin to foam. Cook, stirring occasionally, for 4-5 minutes or until the milk solids of the butter turn a deep, dark brown. Add the butter to a heat-safe bowl and store in the fridge for 1 hour, or until it solidifies.
- Add the brown butter to the base of a stand mixer. Add in the granulated and brown sugar and beat together for 2 minutes, or until smooth.
- Add the egg and vanilla extract and beat until the dough is one shade lighter in color and nearly "fluffy," about 2-3 minutes.
- Add in the baking powder, salt and flour. Mix on the lowest setting until just combined.
- Add the blueberries and mix in with a spatula, make sure not to break any or they will make your dough too wet.
- Transfer the dough to the fridge to chill while the oven preheats. Preheat the oven to 375°F.
- While the oven is heating up, either finely chop the pistachios, or grind them in a spice grinder. The finer the better, just don't go too far or you risk making pistachio butter.
- Mix together the pistachios and turbinado sugar in a small bowl.
- When the oven is ready, scoop the dough into 11 equal sized balls, about 55 grams each. Dip the tops and edges in the pistachio sugar to coat them, then place them sugar-side-up on parchment lined baking sheets.
- Bake for 12-13 minutes, or until golden on the edges. Let cool completely before removing from the pan.
Comments
Can’t wait to try these! If I have frozen blueberries on hand do you think those will work? Should I defrost them first? I know you mentioned not wanting to burst any of them to keep the dough from getting too wet so just wondering your thoughts on the freezing throwing things off. Thanks!
Hello! I’d defrost them if you can, and then drain out any of the excess juice – this will help the cookies bake properly! Happy baking!
This is my new go to cookie, omg so delicious! A lot of complex flavor packed into each cookie bite resulting in a unique perfect cookie.
New favorite cookie! My husband and I tried them last night and just LOVE them!
Oh YAY! I’m so thrilled you like them!!
Hi Justine, do you have a substitute for pistachios preferably something nut-free since my partner is allergic!? Can’t wait to make these regardless. Thanks!!
Hi there! Would sesame seeds work? They’ll add a similar nutty flavor!
I love that suggestion, I’m going to try it! Thank you!
Perfection. 10/10
No notes.
Need more pistachio sugar in my life.
Do you think these would freeze well?
Hello! And yes, I keep some frozen all the time 🙂 You can either eat them cold (how my partner prefers them) or give them a quick reheat in the microwave!
These cookies are SO uniquely delicious! They’re soft, slightly chewy and reminiscent of a blueberry muffin top. There are a few more steps than I would typically go for in a cookie recipe but they are worth it here.
I absolutely love the texture of this cookie! Is there any way I can make them less sweet without compromising the cookies texture?
Hello! You can halve the turbinado sugar on the outside, this will make the cookie a bit nuttier and less sweet, but the texture will be the same!
Any idea how to make the cookie spread thinner like yours? Mine are a little higher and just generally not the same texture, but delicious (measured and used oven thermometer). Cooked on parchment paper on a green Great Jones pan- trying to name any factors that I could think might impact it.
This is most likely due to the turbinado sugar on the outside. The more sugar coating, the more spread the cookies will have, especially at the edges!
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