Made with Papi

Pistachio Papi Dark Choc Brown Butter Cookies

Difficulty Easy

Pistachio Papi Dark Choc Brown Butter Cookies

Ingredients

  • 150g of Smooth Pistachio Papi Spread 
  • 3/4 cup (150g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (115g) plus an additional tbsp of unsalted butter (when you brown butter, some of the water evaporates so we add an additional tbsp of butter to factor this in)
  • 1 egg
  • vanilla paste or essence
  • 1 and 1/4 cup (185g) all-purpose flour
  • 1/2 tsp baking soda
  • Lindt dark chocolate, chopped into chunks

Method

  1. Melt your Pistachio Papi and pour into a lined small baking dish & freeze until hardened. 
  2. Melt butter on the stove. Until it starts to brown and let it cool completely. 
  3. Combine brown butter, brown sugar, and granulated sugar in a bowl and stir together until it resembles wet sand.
  4. Add in egg and vanilla essence/extract, and whisk until smooth. 
  5. Sift flour and baking soda into wet ingredients and gently fold in. *Don’t over mix !
  6. Take your Pistachio Papi block from the freezer & cut into chunks like chocolate. 
  7. Fold in your chocolate & pistachio chunks.
  8. Preheat oven to 180 degrees Celsius. 
  9. Scoop out dough onto another lined baking sheet, leaving enough space between each cookie. *Add extra choc chunks for aesthetic ! 
  10. Bake for 12-13 minutes or until the edges are browned.
  11. While warm place in a bowl. 
  12. Pair with Pistachio Papi Gelato Range & Enjoy ☺️ 
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