Maple Pistachio Cookies are chewy cookies. Every bite has salty pistachio and sweet maple syrup. They come together with no chill time!
My favourite part of these cookies is how much flavour they have! The combination of pistachio and maple syrup is next level. The butter is also browned, making them extra tasty.
The maple syrup adds not only flavour, but a delicious chewiness to the cookies. It also helps keep them soft for days on your counter.
These cookies only require one bowl and no mixer. Let's get started!
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Why this recipe works
Easy to make – Only one bowl and no electric mixer required.
Pistachios - A great way to use up any pistachios you may have!
Maple syrup – Mixed with the brown sugar adds a phenomenal caramel taste. With the brown butter used, it’s next-level good.
Ingredients Notes
Here are a list of a couple key ingredients in these maple pistachio cookies. Full measurements are available in the recipe card below!
Butter – This will be melted and browned.
Brown sugar – I used light brown sugar, but dark works as well.
Eggs – Remove 2 hours prior to baking.
Pistachios - I used salted, but unsalted works too. If using salted pistachios, don't add any salt into the cookie dough.
Maple syrup – I used 100% real maple syrup. This is my favourite syrup to use. A no name or pancake syrup works as well.
Step by step instructions
Here is how to make and bake these pistachio maple cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Brown the butter: Heat butter in a saucepan on medium heat, first it will melt then it will foam. Continue stirring for the next 5-8 minutes. The bits on the bottom of the pan will turn golden brown and a nutty aroma will fill the room. Transfer into a glass cup and allow to cool to room temperature.
Step 2 – Mix in the wet ingredients. Whisk the cooled brown butter with brown sugar and white sugar.
Then whisk in egg, egg yolk, maple syrup, and vanilla.
Step 3 – Mix in the dry ingredients. Fold in the all-purpose flour, baking soda, and salt.
Step 4 - Add in the pistachios. Mix in the chopped pistachios until just combined. Make sure not to over mix!
Step 5 – Bake the cookies. Use a cookie scoop or a tablespoon to measure out two tablespoons of dough per cookie. Place 6 cookie doughs on the prepared trays. Bake at 350°F for 10-12 minutes.
After baking, sprinkle with some sea salt (optional, but definitely encouraged) and transfer to a cooling rack. Let them cool for about 10 minutes then dig in!
Expert Baking Tips
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Make sure the butter is not hot when mixing. If it is hot, the dough will be to soft and the cookies will spread to much in the oven.
- If the dough is to soft to form cookie dough balls with, chill for 30 minutes.
FAQ
Do I have to brown the butter?
No! But you’re already melting it, so you may as well brown it! It really elevates the recipe.
Can I freeze these cookies?
Yes! After being baked and cooled, place in a ziplock bag and freeze for up to 30 days. When ready to eat, remove from freezer and allow to defrost at room temp or warm up in the microwave.
Can I use pancake syrup like Pearl Milling Company?
Yes.
How do I store maple pistachio cookies?
Store these cookies on your counter for up to 5 days in an airtight container!
Check out more pistachio recipes
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Maple Pistachio Cookies
Ingredients
- 3/4 cups butter melted and browned
- 1/2 cup dark brown sugar
- 1/4 cup white sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 1/4 cup maple syrup
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cups roasted and salted pistachios or unsalted
Instructions
- Preheat oven to 350°F/180°C and line two baking trays with parchment paper. Set aside.
- Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl. Let the butter cool for 30 minutes (Do not let it harden) while you prep on the rest of the recipe.3/4 cups butter
- Once slightly cooled, whisk in the sugar, brown sugar, and brown butter for one minute until combined.1/2 cup dark brown sugar, 1/4 cup white sugar
- Whisk in the egg, egg yolk, vanilla, and maple syrup.1 egg, 1 egg yolk, 1 tbsp vanilla, 1/4 cup maple syrup
- Fold in the flour, baking soda, and salt until just combined. Toss in the chopped pistachios and fold a few times until incorporated.1 3/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 3/4 cups roasted and salted pistachios
- Scoop 6 cookie dough balls on each tray at a time. Bake for 10-12 minutes or until the edges are a light golden brown.
- Top off with additional chocolate and a dash of sea salt if desired. Cool the cookies on a cooling rack and enjoy!
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