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Brown Butter Dubai Chocolate Chip Cookies with Gooey Pistachio Filling

Thick, soft brown butter chocolate chip cookies stuffed with a rich, heavy, and gooey pistachio filling for an indulgent treat.
Print Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Chill Time 30 minutes
Total Time 44 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American, Middle Eastern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Brown Butter Dough
  • 1 cup Unsalted Butter Browned and cooled
  • 0.75 cup Granulated Sugar
  • 0.75 cup Packed Brown Sugar
  • 1 large Egg Room temperature
  • 1 large Egg Yolk For chewiness
  • 1 tbsp Vanilla Extract
  • 2.25 cups All-Purpose Flour Spoon and leveled
  • 1 tsp Baking Soda
  • 0.5 tsp Salt
Mix-ins & Filling
  • 1.5 cups Semi-Sweet Chocolate Chips/Chunks For best gooey melt
  • 0.5 cup Pistachio Butter or Paste Natural, thick consistency
  • 0.25 cup Powdered Sugar To mix with pistachio paste
  • Flaky Sea Salt For topping

Equipment

  • Saucepan for browning butter
  • Electric mixer (handheld or stand)
  • Baking sheets

Method
 

  1. Brown the butter in a saucepan until nutty. Cool completely until solid and thick (30 mins).
  2. Mix pistachio paste with powdered sugar until a heavy, gooey, thick paste forms. Roll into 1-teaspoon balls. Freeze for at least 15 minutes.
  3. Cream cooled brown butter, granulated sugar, and brown sugar. Beat in egg, egg yolk, and vanilla.
  4. Mix dry ingredients (flour, baking soda, salt). Gradually add to wet ingredients to form a thick dough. Fold in chocolate chips/chunks.
  5. Scoop large dough balls (approx. 2 oz). Flatten a disk, place frozen pistachio ball in center, and fully seal the thick dough around it.
  6. Chill stuffed dough balls for at least 30 minutes for a thick, soft cookie.
  7. Bake at 350°F (175°C) for 10-14 minutes until edges are golden and centers are soft.
  8. Immediately sprinkle with flaky sea salt. Cool on the sheet for 10 minutes. Serve warm to enjoy the heavy, gooey filling.

Notes

Cooling the brown butter is essential for a thick, chewy cookie. Freezing the pistachio filling balls ensures the gooey center stays contained during baking. The dough must fully encapsulate the heavy, gooey filling. Chill Time is at least 30 minutes.