Prepare the pistachio cream by scooping 1-tablespoon portions and placing them in the freezer.

Melt unsalted butter in a saucepan over medium heat until it turns amber and emits a nutty aroma.

Mix the cooled brown butter with both sugars, then add egg and vanilla extract, stirring until smooth.

Sift together flour, baking powder, baking soda, and salt in a separate bowl. Combine with wet ingredients gradually.

Scoop heaping 3-tablespoon portions of dough, place a frozen scoop of pistachio cream in the center, and wrap the dough around it.

Chill the assembled dough balls for 30 minutes, then preheat oven to 350°F (175°C).

Arrange dough balls on a lined tray, press some extra pistachio cream on top, and bake for 12–14 minutes until edges are golden.

Cool the cookies on the tray for 5 minutes before transferring them to a wire rack.