Salted Double Chocolate Pistachio Butter Cookies

Those who know me, know that I love a good nut butter. Nut butter is my ultimate weakness… My Kryptonite… Dare I say it? My soul mate.

I love nut butter. Truly love it. What kind of nut butter you ask? Any kind. I don’t discriminate. I love them all for different reasons – For their unique flavours, their textural nuances…

Honestly, I could wax poetic about my feeling for nut butter all day, but I sense that is not why you are here… Let’s just be honest, you’re here for the cookies…

These thick, chewy Double Chocolate Cookies, loaded with chunks of melty milk chocolate, creamy pistachio butter and flakes of sea salt… That’s why you’re here isn’t it?

I mean who could blame you for needing this recipe in your life? I want these cookies for you too.

I made these cookies with Pistachio butter from a new local fav Munch Life Nut Butters.

I am obsessed with their flavours! I mean can we just talk about their Vanilla Latte Almond Butter for a moment…? Yes, you read that right… Vanilla Latte Almond Butter – ’nuff said.

These cookies are made with pistachio butter, and while I think the flavour combination is absolutely dynamite – I want to mention that this recipe could be made with any of your favourite nut butters. Peanut butter, cashew butter, almond butter, macadamia nut butters… the choice is yours, and no matter what, they will be amazing.

So here is the recipe friends. I hope you enjoy <3

Double Chocolate Pistachio Butter Cookies

Things you need…

1 cup butter, softened
2/3 cup pistachio butter
1 1/2 dark brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 cups all purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup milk chocolate, chopped
1 cup dark chocolate, chopped

1 tbsp flaked sea salt (optional)

How to make…

Preheat your oven to 350 degrees (convection if possible) and line a couple cookie pans with parchment paper  – depending on how much of the cookie dough you want to bake off right away.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and pistachio butter until smooth and creamy. Mix in the dark brown sugar and granulated sugar; beat until pale and fluffy. Scrape down the sides of the bowl add the eggs and vanilla beat until fluffy.

In a small bowl, whisk together flours, baking soda, baking powder, and salt. Add in two additions to the wet ingredients, beating on low speed until completely combined. The batter may seem a bit soft, but don’t worry – this is what you want. Add in the milk and dark chocolate chunks; mix on low until evenly distributed.

Using a cookie scoop or two teaspoons, scoop your batter out into about 1 tbsp portions out onto your baking sheets leaving about 2 inches between each cookie. I usually put no more than 12 onto each tray. Set your cookie sheets in the freezer for a quick 15 minutes to set up a bit – If you have the time. If not then just proceed to baking them.  I just find that setting them in the freezer for a few minutes helps to give them those gorgeous crackly tops.

Once your cookies have chilled in the freezer, remove them and set the pan in the center rack of your oven to bake  for about 10-12 minutes or until the tops are beginning to crackle and the edges are golden brown.

Remove from the oven and immediately sprinkle the tops with flaked sea salt. Allow to cool for at least five minutes before digging in… that is if you can…. 

Happy cookie baking!