It’s been a minute since I made a new cookie recipe, and so we’re coming in hot with these butterscotch, pistachio and dark chocolate chip cookies.
Yeah, that’s a mouthful in more ways than one. Let me tell you a little about myself, and this cookie.
When I’m out and about in the world at large, I am always keeping my eyes and ears open for ways to make my kitchen, and therefore yours, more interesting. I take pics of restaurant menus, leave post-its in novels and take heed when I hear sometime interesting pop up in a TV show.
Grey’s Anatomy from waaaay back when is why I add coconut extract to chocolate things. It ALWAYS elicits a “what is IN this?” (in a good way). Thanks, Izzy Stevens.
Today’s concoction comes from Suits, and is a result of my binge last summer. Katrina is trying to convince Donna to do something, and she mentions that she has her favorite dark chocolate, butterscotch and pistachio cookie.
I mean, I couldn’t even wrap my mind around that combo, so into my Apple notebook it went.
Flash forward to this past weekend where I was craving something sweet, so I went scrolling through said notebook and found that reminder to myself, and here we have these cookies.
The combination of dark chocolate and pistachio? Fine. Pistachio and butterscotch? Sure. But the three together? Even Brother was a skeptic but after a bite we both became converts.
I toyed with the idea of making this an oatmeal situation, but then I thought it would detract from what I was trying to do because oatmeal just adds a whole other dimension. I went with a regular CC cookie base (ala smitten kitchen) and added in the three amigos. Viola!
(though if you’re looking for oatmeal, this cookie is tried and true bees knees)
What do I need to make butterscotch, pistachio and dark chocolate chip cookies?
- Unsalted butter, sugar (both white and light brown), egg, flour, baking soda and salt. Standard cookie stuff.
- Dark chocolate; my go-to is the Trader Joe’s dark chocolate bar, cut into chunks. Waaay better than just reg old chocolate chips because chopping the chocolate creates little chocolate slivers that just get all into the nooks and crannies of these cookies.
- Whole toasted pistachios; I really wanted to taste these guys.
- Butterscotch chips
Ok, have I convinced you yet? Let’s bake!
Butterscotch, pistachio and dark chocolate chip cookies
Ingredients
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ¾ tsp baking soda
- 1 ¾ cup all-purpose flour
- ½ cup toasted whole pistachios
- ½ cup butterscotch chips
- ½ cup chopped dark chocolate
Instructions
- Preheat the oven to 360F.
- In the bowl of a stand mixer, add the butter and sugars. Beat until light and fluffy, at least five minutes. Add the egg and the vanilla. Mix well.
- Slowly add the flour, salt, and baking soda and mix until just combined, careful not to over mix. Add the butterscotch, nuts and chocolate and stir until all the ingredients are evenly distributed.
- For each cookie, drop 2 TB dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 12-14 minutes until the edges are lightly browned. Remove from the oven and let sit on the rack for 5 minutes. Remove to a cooling rack to cool completely.
