Bakery-Style Brown Butter Pistachio Latte Cookies
These cookies start with nutty brown butter infused with espresso powder and milk powder, which deepens the caramel notes and gives the cookies a rich bakery-style flavor. The dough itself bakes up incredibly soft and tender, almost like a brown sugar cookie, with just a hint of coffee.
Ingredients
Wet
Dry
Filling
Instructions
- Step 1
Scoop 1 tablespoon pistachio cream onto a parchment-lined plate 10 times. Freeze for 20–30 minutes until firm. This helps keep the filling centered during baking.
- Step 2
In a saucepan over medium heat, melt the butter. Cook, stirring frequently, until the butter foams and the milk solids turn golden brown and smell nutty. Pour into a large mixing bowl and immediately stir in the milk powder and espresso powder. Let the brown butter sit for at least 10 minutes.
- Step 3
Add the brown sugar and granulated sugar to the cooled brown butter. Whisk until smooth and glossy.
- Step 4
Whisk in the egg, egg yolk, and vanilla extract until fully combined.
- Step 5
Add the flour, cornstarch, baking soda, baking powder, and salt. Fold until a soft dough forms and no dry streaks remain.
- Step 6
Scoop large portions of dough (about 3–4 tablespoons each). Flatten slightly and place a frozen pistachio cream portion in the center. Wrap the dough around the filling and roll into a ball. Refrigerate the filled dough balls for at least 1 hour, or up to 48 hours.
- Step 7
Bake at 350°F (175°C) for 11–13 minutes, until the edges are lightly golden and the centers look slightly underbaked. These are large bakery-style cookies and will continue setting as they cool.
- Step 8
Let cookies cool for 10–15 minutes. While still slightly warm, optionally dollop a little extra pistachio cream on top so it gently melts over the cookie. Sprinkle with coarse sugar, sanding sugar, or cane sugar if desired.
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@browndis
Hey, I’m Adis! Georgia-based nurse, mom, and food photographer with an endless love for good flavor. My recipes are rooted in culture, travel, and the comforting flavors of home. I was raised in an Ethiopian household in Minneapolis, where the air was always filled with the aroma of warm spices and herbs. Those early meals taught me that food is a form of love—a language that connects people across tables and traditions
Per serving
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