Cheddar pistachio cookies are made with a combination of sweet and salty items from your pantry. Extra sharp cheddar cheese might not be the first thing you think to put in a cookie, but trust me, it’s a delicious pairing with the pistachios and dates. The nutty flavor from the brown butter elevates this sweet and salty cookie to the next level! I promise you will not be disappointed.
This post is sponsored by Cabot Creamery. Thank you for supporting the brands that help make Schmidty Bakes possible!
Why you’ll love this cheddar pistachio cookie recipe
- Yields 12 cheddar pistachio cookies.
- They are made in one mixing bowl!
- No stand mixer required.
- Not your average compost cookie.
- Brown butter adds an irresistible, nutty flavor.
- Extra sharp cheddar cheese adds a unique twist!
- Ready to eat in about 1 hour.
- You can easily freeze the dough and have cookies on hand whenever you want!
Ingredients needed
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. Mix in brown sugar and granulated sugar and set aside to cool for about 10 minutes.
- Add egg, egg yolk, and vanilla extract. Mix until combined. Add flour, oats, salt, and baking soda and mix until just combined. There should still be some streaks of flour visible.
- Gently fold in cheese, pistachios, and dates. Be careful not to overmix.
- Line a baking sheet with parchment paper. Scoop out 12 cookies. Add a few pistachios and a small piece or two of cheese on top of each ball. Refrigerate dough for 30 minutes.
- Preheat oven to 350° F. Bake for 12-14 minutes.
Frequently asked questions
Why didn’t my cookies spread?
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
How do I make perfect brown butter?
Heat a light-colored pan over medium heat. Cut your butter into equal pieces so it melts evenly. Place the butter in the pan. Use a silicone spatula to stir the butter around as it begins to melt. Once it’s melted, it will begin to foam and make tiny popping sounds. Turn the heat down to medium-low. Do not stop stirring the entire time. The foam will begin to subside and you’ll notice the butter start to brown. Continue to stir until it’s reached a golden brown color and you see dark flecks in the pan. It should smell intensely rich and nutty. Turn the heat down to low near the end if your butter hasn’t gotten quite golden enough. Browning butter is quick so be careful it doesn’t burn.
Why are my cookies not soft?
If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.
Can I substitute a different type of cheese?
Of course! Cabot Creamery offers a wide variety of different cheeses. I recommend their Seriously Sharp Cheddar Cheese or Vermont Sharp Cheddar Cheese. Or if you are feeling adventurous, try their Habanero Cheddar Cheese for a sweet, spicy, and salty cookie. Find where to buy them here!
What cookie scoop do you use?
My favorite is a 3 tablespoon cookie scoop. I like this one here.
How do you get perfectly round cookies every time?
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.
What if I don’t like pistachios?
Try a different nut such as pecans or almonds! Be sure to chop them into smaller pieces.
Tips for the best cheddar pistachio cookies
- Do not skip browning the butter. It’s the key ingredient that elevates these cookies and makes them so delicious.
- Use lightly salted or unsalted pistachios. Fully salted pistachios will make these cookies too salty.
- Don’t forget to sprinkle a touch of flaky sea salt on top as soon as these come out of the oven. It’ll elevate these even more and your friends and family will be impressed!
If you’re looking for even more delicious brown butter recipes try my brown butter oatmeal chocolate chip cookies or brown butter chocolate chip cookies.
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container in the refrigerator for up to 3 days. To serve, microwave on high for about 5 seconds.
To freeze the cookie dough, roll the dough into balls, add toppings, and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Cheddar Pistachio Cookies
Ingredients
- 1/2 cup Cabot Salted Butter 1 stick, browned
- 2/3 cup dark brown sugar
- 2 tablespoons granulated sugar
- 1 large egg + 1 large egg yolk room temperature
- 1 & 1/2 teaspoons vanilla extract
- 1 cup + 3 tablespoons all-purpose flour
- 1/4 cup old fashioned oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup Cabot Extra Sharp Cheddar Cheese shredded from bar
- 1/3 cup dates pitted, chopped finely
- 1/4 cup + 2 tablespoons pistachios (lightly salted) chopped, coarsely
Instructions
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. Mix in dark brown sugar and granulated sugar and set aside to cool for about 10 minutes.
- Add egg, egg yolk, and vanilla extract. Mix until combined.
- Add flour, oats, salt, and baking soda and mix until just combined. There should still be some streaks of flour visible.
- Gently fold in cheese, pistachios, and dates. Be careful not to overmix. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Add a few pistachios and a small piece or two of cheese on top of each ball. Refrigerate dough for 30 minutes.
- Preheat oven to 350° F. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 12-14 minutes. Sprinkle with a small amount of flaky sea salt. Allow to cool before serving.
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