Pistachio Butter + Halva + Brownie Crinkle Cookies

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Pistachio Butter + Halva + Brownie Crinkle Cookies

Chewy, fudgy rich chocolatey brownie cookies get swirled with a spoon of pistachio butter and topped with shards and chunks of chocolate chunk halva. These brownie cookies crackle and shine just like a real brownie and have an irresistible chew to them! Once baked, they get showered with crushed pistachios and flaky sea salt. They are beautiful and delicious too! A must for your holiday cookie box.

These cookies have a delicious chew to them just like a real brownie, the key? Don’t overbake them, take them out even if they look slightly underdone, they will firm up as they cool.

Pistachio Butter + Halva + Brownie Crinkle Cookies

Serving: Makes about 15 cookies

Recipe adapted from: Sarah Kieffer’s 100 Cookies Book

Ingredients:

  • 3/4 cup + 1 tablespoon all purpose flour (115 grams)

  • 3/4 teaspoon baking powder

  • 3/4 teaspoon salt

  • 1 1/4 cup of granulated sugar (250 grams)

  • 3 eggs, at room temperature

  • 1 tablespoon neutral oil (I used avocado oil)

  • 1 teaspoon vanilla paste

  • 5 tablespoons unsalted butter (70 grams)

  • 8 ounces of good quality dark chocolate chopped - 65% or darker (226 grams)

  • 1/4 cup of dutch process cocoa powder (25 grams)

  • 1/4 cup of pistachio butter

  • 1/4 cup of chocolate or pistachio halva

  • A few tablespoons of finely chopped pistachios

  • Flaky Salt, for topping

Method:

  1. Preheat your oven to 350 degrees.

  2. Combine all purpose flour, baking powder, salt and whisk until incorporated. Set aside.

  3. In a stand mixer or with an electric mixer on medium high speed, beat the sugar and eggs until the mixture is pale, shiny and doubled in volume. This process should take about 6 to 8 minutes.

  4. Reduce the speed of the mixer to low and mix the oil and vanilla extract just until combined.

  5. While the egg and sugar mixture is getting beat, melt the butter and chocolate on medium heat until they are smooth and silky. Make sure to stir constantly to ensure that the chocolate doesn’t get burned.

  6. Once smooth, pull the mixture off the heat, add the cocoa powder and whisk it in until fully combined.

    • Note: Make sure this chocolate mixture is lump free.

  7. Pour the warm chocolate mixture into the beaten egg/sugar mixture and beat on low speed until just combined.

  8. Add the flour mixture on low speed and mix until just combined.

  9. Let the cookie batter rest for at least 5 minutes. During this time, line your baking trays with parchment and gather your pistachio butter and halva.

  10. Once the batter has time to rest, use a two tablespoon cookie scoop to place dough on the tray leaving about 2 inches between each cookie.

  11. Spoon a teaspoon of pistachio butter on top of each cookie and using a toothpick or thin skewer, swirl the pistachio butter gently into the cookies.

  12. Bake the cookies for about 4 to 5 minutes and then rotate with them to the other rack and let them finish bake off until the cookie tops are puffed, cracker and the edges are just set.

  13. As soon as they come out of the oven, sprinkle each cookie generously with halva and chopped pistachios. Top with flaky salt and let them cool completely.

  14. Eat them the same day for the best taste! Enjoy.