Why You’ll Love This Recipe
I love this recipe because it’s a perfect mix of familiar and unexpected. Brown butter adds a toasted, caramel-like richness that takes the cookie base to a new level. The chopped pistachios bring a Middle Eastern flair and just enough crunch to balance the gooey chocolate chips. These bars are easy to make, travel well, and slice up beautifully for sharing — though I’ll admit, they’re hard to resist keeping all to myself.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup unsalted butter
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1 cup light brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup semisweet chocolate chips
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3/4 cup shelled pistachios, roughly chopped
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Optional: flaky sea salt for topping
directions
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I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
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In a medium saucepan, I melt the butter over medium heat, stirring often. I keep cooking it until it foams and turns golden brown with a nutty aroma. Then I remove it from the heat and let it cool slightly.
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In a large bowl, I whisk the browned butter with the brown sugar and granulated sugar until smooth and glossy.
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I add the eggs and vanilla extract, whisking until fully combined.
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In a separate bowl, I whisk together the flour, baking soda, and salt.
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I stir the dry ingredients into the wet mixture gradually, mixing just until combined.
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I fold in the chocolate chips and chopped pistachios evenly throughout the dough.
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I spread the dough evenly into the prepared baking pan and sprinkle flaky sea salt over the top if I want an extra sweet-salty bite.
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I bake the bars for 25 to 28 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
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I let the bars cool completely in the pan before slicing into 16 squares.
Servings and timing
This recipe yields 16 rich, satisfying bars. It takes about 48 minutes total — 20 minutes to prep and 28 minutes to bake. These are great for parties, gifts, or just a treat to keep on the counter for a few days (if they last that long).
Variations
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I sometimes use dark chocolate chunks instead of chips for a more intense cocoa flavor.
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For a spiced twist, I add a pinch of cardamom or cinnamon to the dry ingredients.
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I swap in white chocolate chips when I want a sweeter, creamier contrast to the brown butter.
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I drizzle the cooled bars with melted chocolate for an extra decadent finish.
storage/reheating
I store these bars in an airtight container at room temperature for up to 4 days. They also freeze well — I wrap them individually and store in a zip-top bag in the freezer for up to a month. When I want to enjoy one warm, I microwave it for 10–15 seconds until the chocolate gets melty again.
FAQs
What’s the best way to brown butter without burning it?
I keep a close eye on it, stir constantly, and remove it from the heat as soon as the milk solids turn golden and smell nutty. It goes from golden to burnt quickly, so I don’t walk away from the stove.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free all-purpose flour blend. The texture may be slightly softer, but they still hold up and taste great.
Do I have to use pistachios?
No, I can swap in other nuts like walnuts, pecans, or almonds. But I really love the slightly sweet, buttery flavor pistachios add here.
Can I cut this recipe in half?
Absolutely. I use an 8×8-inch pan and bake for about 20–23 minutes. It’s perfect for a smaller batch.
Why chill the brown butter before mixing?
Letting it cool slightly helps avoid cooking the eggs when I add them to the mixture. I don’t chill it completely — just enough so it’s warm but not hot.
Conclusion
Brown Butter Pistachio Chocolate Chip Cookie Bars are the kind of treat that feels familiar yet special. I love how the brown butter deepens the flavor and how the pistachios give each bite a nutty, slightly exotic edge. Whether I’m baking for the holidays, a gathering, or just for myself, these bars always satisfy my sweet tooth in the most comforting way.

Brown Butter Pistachio Chocolate Chip Cookie Bars
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- Author: Mia
- Total Time: 48 minutes
- Yield: 16 cookie bars
- Diet: Vegetarian
Description
These brown butter cookie bars are rich, chewy, and packed with semisweet chocolate chips and toasted pistachios—perfect for every cookie lover.
Ingredients
1 cup unsalted butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
3/4 cup shelled pistachios, roughly chopped
Optional: flaky sea salt for topping
Instructions
Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
In a medium saucepan, melt butter over medium heat. Stir continuously until golden brown and nutty-smelling. Remove from heat and cool slightly.
In a large bowl, whisk browned butter with brown sugar and granulated sugar until smooth.
Add eggs and vanilla extract; whisk until fully incorporated.
In a separate bowl, mix flour, baking soda, and salt.
Gradually stir dry ingredients into the wet mixture until just combined.
Fold in chocolate chips and chopped pistachios.
Spread dough evenly into the prepared pan. Sprinkle with flaky sea salt if using.
Bake for 25–28 minutes, or until golden brown and a toothpick inserted comes out with a few moist crumbs.
Let cool completely before slicing into 16 bars.
Notes
Use dark chocolate chunks instead of chips for a richer flavor.
Add a pinch of cinnamon or cardamom for warmth.
Swap pistachios for almonds, walnuts, or pecans if preferred.
Drizzle with melted chocolate after baking for extra decadence.
Let browned butter cool slightly to avoid scrambling the eggs.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American