Geno Pistachio & Raspberry Cookies

Geno Pistachio-Raspberry Cookies 

The Easiest small-batch Gooey pistachio & raspberry cookies, made in one bowl, and no mixer required, since we are using melted brown butter.

Recipe 

1/3 cup (75g) of melted brown butter
1/3 cup of brown sugar
1 tablespoon white sugar
1 medium egg
1 cup All purpose flour
1/4 teaspoon baking soda
1/2 teaspoon corn starch
Pinch of Salt
1/2 cup raspberries
2 tablespoons Geno Pistachio spread

Bake for 9-11 Minutes at 175c

Instructions 

1. In a medium bowl whisk the melted butter, brown sugar, and granulated sugar, until no lumps remain. Then whisk in the egg. Pour in the dry ingredients and mix together with a rubber spatula. Food in raspberries and pistachio spread.
2. Chill the dough anywhere between 30 minutes - 24 hours.
3. Take the dough out of the refrigerator and pre-heat the oven 170c
4. Scoop the dough into 5-6 cookies
5. Bake for 9-11 minutes at 175c

Pro tips

• Underback your cookies. (The secret to soft & Gooey cookies)
• Room temperature ingredients are always the best for cookies. If refrigerator-cold eggs are added, the butter will seize, breaking the creamed butter and sugar mixture.
• Freeze the dough if you want the cookies to spread less/ for a chunkier New York style cookies.

Enjoy !