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–+ servings

Pistachio Halva Brownie Crinkle Cookies

These cookies combine a dense, fudgy brownie base with the nutty crunch of pistachios and the sweetness of halva, creating a delightful treat that's perfect for sharing.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Middle Eastern
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, melted (or coconut oil) Can be substituted for a dairy-free version.
  • 2 large eggs For vegan option, substitute with flax eggs.
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup pistachio butter Store-bought pistachio nut butter can also be used.
  • 1/2 cup diced halva Choose any flavor you enjoy.
  • 1/2 cup chopped pistachios For extra crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, blend granulated sugar and brown sugar with melted butter until smooth and creamy.
  3. Crack in the eggs one at a time, mixing them into the sugar mixture, then add the vanilla extract.
  4. In another bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.
  5. Fold the dry ingredients into the wet mixture until just incorporated.
  6. Fold in the pistachio butter, diced halva, and chopped pistachios.
Baking
  1. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the baking sheet, leaving space for spreading.
  2. Bake for about 10-12 minutes, or until crinkles form on top.
  3. Allow cookies to cool on a wire rack before serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 12g

Notes

These cookies can be served warm with vanilla ice cream or alongside spiced chai. The dough can be prepared in advance and stored in the fridge for up to three days, or frozen for longer storage. If you wish to experiment, consider swapping halva with chocolate or tahini for a variation.

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