Crispy Crackly Chewy Pistachio Brownie Cookies
Glossy, crackly brownie cookies with chewy centers, sandwiched together with rich pistachio butter for a salty-sweet finish.
Servings 10 sandwich 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.