Chewy Pistachio Brittle Sugar Cookies with Pistachio Chocolate

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Chewy Pistachio Brittle Sugar Cookies with Pistachio Chocolate

All you pistachio lovers this is for you! Unlike many pistachio cookie recipes, this cookie is very chewy and spreads like sugar cookie. The cookie is loaded with pistachio flavor throughout. A touch of pistachio flour is added to the cookie dough base and toasty caramelized pistachio brittle gets folded in as well. Not enough pistachio? I got you. To add one more element of pistachio, I made some pistachio butter white chocolate shards and swirled that into the cookie dough. These cookies actually taste like pistachio and are so irresistibly chewy. 

These cookies are sink in your teeth good! Super chewy on the inside, slightly crispy outside and loads of pistachio flavor.

Chewy Pistachio Brittle Sugar Cookies with Pistachio Chocolate

Serving: Makes 24 cookies'

Ingredients:

For Pistachio Butter Chocolate

  • 1/4 cup of good quality white chocolate (50 grams)

  • 2 tablespoons pistachios butter (30 grams)

For Pistachio Brittle

  • 1/2 cup of white sugar (175 grams)

  • 1/2 teaspoon golden syrup (3 grams)

  • 1/2 cup shelled roughly chopped pistachios

  • 2 tablespoons water (30 grams)

  • 1/4 teaspoon vanilla extract

  • pinch of salt

For Pistachio Cookie Dough

  • 2 cups of all purpose flour (300 grams)

  • 1/2 cup of pistachio flour/ground pistachio (60 grams)

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 2 sticks of butter, at room temperature (226 grams)

  • 1 3/4 cup of white sugar (350 grams)

  • 1 teaspoon vanilla extract

  • 1 egg

  • 1 egg yolk

  • Pistachio Brittle

  • Pistachio Butter Chocolate

  • Flaky Salt, for topping

Method:

Make the Pistachio Butter Chocolate

  1. Melt the white chocolate in a double boiler gently just until it is melted.

  2. Remove the white chocolate off the heat and stir in the pistachio butter until combined.

  3. Spread the mixture thinly on a parchment lined baking pan and freeze for at least an hour .

Make the Pistachio Brittle

  1. In a light colored pot pour white sugar in a mound in the center of the pot, making sure it does not touch the edges of the pot.

  2. To that same pot, add the golden syrup, vanilla extract and salt on top and pour the water evenly over the sugar.

  3. Gently place the pot over a high flame and let the sugar mixture melt down.

  4. While keeping an eye on the melting sugar mixture, gather a baking tray lined with parchment along with the chopped pistachio and set them close by.

    • Note: Make sure you have these two items ready to go. As soon as the sugar is done caramelizing you have to work fast to pour the melted sugar out of the pot onto the parchment. If you wait too long after pulling the mixture off the heat the sugar will begin to harden.

  5. Swirl the pan to encourage caramelization and gently stir the mixture with a heat resistant spatula.

  6. Once the sugar mixture turns into a light to medium golden amber color and begins to smell smoky or slightly smoke, pull the mixture off the stove quickly and pour the contents directly onto the parchment lined pan.

  7. Quickly sprinkle the chopped pistachios evenly over the sugar mixture and let it cool for at least 20 minutes.

  8. Once hardened, break the brittle into small pieces and pulse on low in a food process until they become small pieces. Set aside.

Make the Pistachio Cookie Dough

  1. Combine all purpose flour, pistachio flour, baking soda, salt and whisk until incorporated. Set aside.

  2. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

  3. Add white sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

    • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

  4. Add vanilla extract, the egg and egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

    • Note: Scrape the sides of your bowl half way to ensure everything is getting mixed.

  5. In batches, add the pistachio flour mixture to the wet mixture and blend on low speed until barely combined.

    • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

  6. Measure a scant 1/3 cup of crushed pistachio brittle and mix it into the cookie dough until just combined.

  7. Pull out the frozen pistachio chocolate and break it into shards. Add all the chocolate shards into the cookie dough and just mix until barely combined.

  8. The dough will be slightly sticky. Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls. Pop the pre-scooped cookie dough balls in the freezer for about 10 minutes.

    • Don’t skip this step, doing this helps the dough firm up a bit and makes it easier to handle.

  9. Preheat your oven to 350 degrees.

  10. Measure a 1/4 cup of the pistachio brittle and pulse until fine in a food processor. Once the cookie dough has chilled in the freezer, gently roll the top side of the cookie dough in the fine pistachio brittle mixture. .

  11. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for about 10-12 minutes. It’s okay if they look slightly under baked in the center, they will firm up as they cool.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

  12. Once cookies are finished baking pull them out and scoot them into shape using a cookie cutter or bowl. Top the cookies with more pistachio brittle and top with flaky salt.

  13. Eat them hot or let them cool and enjoy them later!