Crispy Crackly Chewy Pistachio Brownie Cookies
These crispy crackly chewy pistachio brownie cookies have glossy, shatter-top edges, soft brownie centers, and a salty-sweet pistachio butter layer tucked right in the middle.
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A couple of weeks ago, I made crispy crackly chewy brownie cookies for my girlfriend.
It all started after she described her favorite bite in the world, and naturally, I took that as a personal challenge.
And if you really know me, you know I have a habit of taking things one step further. So we’re back. And honestly, better.
These cookies keep everything people love about classic brownie cookies. The shiny meringue-like tops. The chewy edges. The soft, almost molten centers. But this time, there’s pistachio butter sandwiched in the middle, adding just enough salty richness to make each bite hit harder.
They’re dramatic, indulgent, and the kind of cookie that makes people pause mid-bite.
Why these pistachio brownie cookies work
Whisking egg whites with powdered sugar creates a glossy base that bakes into that signature crackly top. Cocoa powder keeps the centers rich and brownie-like, while baking hot first helps set the surface before finishing at a lower temperature. The pistachio butter adds contrast and depth, turning a great brownie cookie into a full-on sandwich situation.
"This recipe takes the original to a level up. Wow."
- Recipe tester
Crispy Crackly Chewy Pistachio Brownie Cookies
Equipment
- Parchment Paper
Ingredients
For the cookies
- 3 cups powdered sugar
- ½ cup cocoa powder
- ½ teaspoon salt
- ½ cup egg whites about 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips
For the filling
- 4 tablespoons pistachio butter
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk the egg whites and powdered sugar until smooth, glossy, and fully dissolved.
- Add the cocoa powder, salt, and vanilla, then gently fold until combined. The batter should resemble thick brownie batter rather than cookie dough.
- Fold in the chocolate chips.
- Scoop about 2 tablespoons of batter per cookie, spacing them well apart as they spread.
- Bake for 2 minutes at 375°F, then reduce the oven temperature to 350°F and continue baking for 8 to 9 minutes, until the tops are shiny and crackly and the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
- Once cooled, spread about 1 tablespoon of pistachio butter onto one cookie and sandwich with another.
Notes
- For the most dramatic crackly tops, make sure the sugar is fully dissolved into the egg whites before adding the dry ingredients. A stick blender works well for this.
- These cookies get even better the next day as the centers settle and the pistachio butter thickens.
- Store at room temperature for one day or refrigerate for longer storage.
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