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–+ servings

Brown Butter Blueberry Cookies with Pistachio Sugar

5 | 3 reviews
These cookies are my perfect end-of-summer-berry season cookie, and also the best transition to fall. The cookies have a nutty, sugary coating, thanks to the pistachio sugar we coat them in before baking. The berries nearly burst in the dough, which makes the whole thing very blueberry muffin reminiscent!
Prep Time 15 minutes
Cook Time 30 minutes
Butter resting time 1 hour
Servings: 11 cookies

Equipment

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 

  1. 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.
  2. 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.
  3. Add the egg and vanilla extract and beat until the dough is one shade lighter in color and nearly "fluffy," about 2-3 minutes.
  4. Add in the baking powder, salt and flour. Mix on the lowest setting until just combined.
  5. Add the blueberries and mix in with a spatula, make sure not to break any or they will make your dough too wet.
  6. Transfer the dough to the fridge to chill while the oven preheats. Preheat the oven to 375°F.
  7. 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.
  8. Mix together the pistachios and turbinado sugar in a small bowl.
  9. 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.
  10. Bake for 12-13 minutes, or until golden on the edges. Let cool completely before removing from the pan.