Cheddar Pistachio Cookies
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.
Ingredients
- 1/2 cup Cabot Salted Butter (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)
- 1/3 cup dates (pitted, chopped finely)
- 1/4 cup + 2 tablespoons pistachios (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.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.