Browned Butter White Chocolate Pistachio Cookies

Directions

1. Brown the Butter: In a small stock pot over medium-low heat, melt the butter. Cook for about 10 minutes until light golden brown. If using dairy-free butter, monitor closely to avoid burning. Remove from heat and cool partially.
2. Combine Sugars and Butter: In a mixing bowl, combine the cooled butter with the brown and granulated sugars. Mix on medium speed for 3 minutes until creamy.
3. Incorporate Wet Ingredients: Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
4. Mix in Dry Ingredients and Pistachios: Gradually add the dry ingredients (flour, baking soda, and salt). Mix until just combined. Fold in the pistachios.
5. Rest the Dough: Let the mixture rest at room temperature for 30 minutes.
6. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line 3 cookie sheets with parchment paper.
7. Scoop and Bake: Scoop cookie dough into equal-sized balls, leaving 2 inches of space between each cookie. Bake for 9-11 minutes until edges are golden brown.
8. Cool the Cookies: Allow cookies to cool on the baking sheets for 5 minutes. Transfer to a cooling rack to cool completely.
9. Prepare White Chocolate Pistachio Dip: Melt the white chocolate in a double boiler or microwave in short intervals, stirring between intervals. Stir in the pistachio cream until smooth.
10. Dip and Set: Using a spatula, spread the white chocolate pistachio mixture on the bottom of each cookie. Place cookies on a parchment-lined cookie sheet. Refrigerate for 30 minutes to set. Serve and Enjoy!