Maple Pistachio Cookies
Maple Pistachio Cookies are chewy cookies with crisp edges. Every bite has nutty pistachio and sweet maple syrup flavouring. They come together with no chill time!
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!