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Brown butter sugar cookies dipped in white chocolate and garnished with chopped pistachios on wax paper.
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White Chocolate Dipped Brown Butter Sugar Cookies

These White Chocolate Dipped Brown Butter Sugar cookies are soft, chewy, and full of rich, nutty flavor with a hint of cinnamon. Dipped in creamy white chocolate and finished with crunchy pistachios, they’re an easy but festive cookie that’s perfect for the holiday season.
Course Dessert
Cuisine American
Keyword white chocolate dipped brown butter sugar cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 20 minutes
Total Time 50 minutes
Servings 26 cookies
Calories 222kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

Brown Butter Cookies

  • 1 cup unsalted butter
  • 2 Tbsp. whole milk
  • 1½ cups light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp. vanilla extract
  • 2¾ cups all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2- 1 tsp. ground cinnamon, just depending on how cinnamony you want your cookies
  • 3/4 tsp. Fine salt

For Dipping & Garnishing

  • 10 oz. white chocolate melting wafers, I use Ghirardelli
  • 1/2-3/4 cup finely chopped pistachios
US Customary - Metric

Instructions

  • Brown the butter: Use this post for reference. Set brown butter aside to cool for about 15 minutesStart Timer. It can still be slightly warm, but it should not be hot.
    1 cup unsalted butter
    Side-by-side image of browning the butter in a stainless steel skillet.
  • Add milk: Stir or whisk in whole milk.
    2 Tbsp. whole milk
    Side-by-side image of adding the milk to the slightly cooled brown butter and whisking to combine.
  • Mix the wet ingredients: Add the brown sugar and granulated sugar to the brown butter and whisk until well combined. Add the eggs, egg yolk, and vanilla and whisk until smooth and glossy.
    1½ cups light brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 large egg yolk, 2 tsp. vanilla extract
    Six images of mixing the wet ingredients together.
  • Add the dry ingredients: Add the flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Fold together with a rubber spatula just until no dry streaks of flour remain. Do not overmix.
    2¾ cups all-purpose flour, 2 tsp. cornstarch, 1 tsp. baking soda, 1/2- 1 tsp. ground cinnamon, 3/4 tsp. Fine salt, 1 tsp. baking powder
    Side-by-side image of adding the dry ingredients to the wet ingredients and mixing until the dough forms.
  • Chill the dough: Cover and refrigerate the cookie dough for about 20-30 minutes Start Timer, or until it's firm enough to easily scoop and roll.
    Side-by-side of covering the cookie dough and letting it chill for 20-30 minutes.
  • Preheat: Preheat the oven to 350°F. Line a few baking sheets with parchment paper or silicone baking mats.
  • Scoop: Scoop the dough into ~2 Tbsp. portions and arrange on the prepared baking sheets, leaving about 2 inches between each cookie.
    Side-by-side of scooping the chilled cookie dough onto a parchment lined baking sheet.
  • Bake: Bake for ~8 minutes Start Timer. The edges should look just set, while the centers should still look soft and slightly underbaked. Do not overbake! The cookies will continue to bake and set on the hot baking sheet as they cool. They might seem really soft out of the oven; that’s perfect. This is what keeps them soft and chewy!
  • Shape the cookies: Immediately after removing the cookies from the oven, place a circular cookie cutter or glass slightly larger than the cookie around each one. Gently swirl it in a circular motion to create perfectly round cookies. (I use these!) Allow the cookies to cool on the baking sheet for about 5-10 minutes Start Timer, then transfer to a wire rack to cool completely.
    Side-by-side image of using a round cookie cutter to cookie scoot the cookies after coming out of the oven then setting them on a wire rack to cool completely.
  • Melt the white chocolate: Melt the white chocolate in a microwave-safe bowl in 20-30 second increments, stirring between each, until completely smooth.
    10 oz. white chocolate melting wafers
    Side-by-side of melting white chocolate melting wafers in a glass mixing bowl and stirring.
  • Dip: Dip about half of each cookie into the melted white chocolate, allowing any excess to drip off. Place on parchment or wax paper.
    1/2-3/4 cup finely chopped pistachios
    Side-by-side image of dipping cookie into white chocolate then setting on wax paper.
  • Garnish: While the chocolate is still wet, sprinkle with chopped pistachios. Allow the white chocolate to set completely before serving or storing.
    Side-by-side image of garnishing cookies with pistachios after dipping in chocolate then letting set on wax paper before serving.

Notes

  • Store these white chocolate dipped sugar cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months. 
  • To freeze: Scoop the dough into 2 Tbsp. sized balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time, then dip them in the melted chocolate.
  • Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature, then continue to bake as directed.

Nutrition

Serving: 1cookie | Calories: 222kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 122mg | Potassium: 66mg | Fiber: 1g | Sugar: 19g | Vitamin A: 259IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg