Brown Butter Blueberry Cookies with Pistachio Sugar

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!

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