Description
These salted honey pistachio cookies are soft, chewy, and bursting with flavor. The buttery cookie base is naturally sweetened with golden honey, studded with crunchy pistachios, and finished with a sprinkle of flaky sea salt for the perfect balance of sweet and savory. Whether you’re baking for a holiday, gifting to friends, or just treating yourself, these cookies offer a gourmet twist on a simple, comforting classic.
Ingredients
Scale
- 1 cup salted butter (browned and cooled)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup honey
- 1 large egg
- 1 tbsp vanilla extract
- 1 tsp coarse sea salt
- 1 tsp baking soda
- 2½ cups all-purpose flour
- 1 cup chopped roasted pistachios
- 1 cup white chocolate chips (optional)
- Flaked sea salt for garnish (optional)
Instructions
- Brown the butter and let it cool for 20–30 minutes.
- Preheat oven to 350°F (175°C); line baking sheet with parchment.
- Mix butter, sugars, and honey until creamy. Add egg, vanilla, salt, and baking soda.
- Stir in flour, then fold in pistachios and chocolate chips.
- Scoop dough balls onto tray and bake for 8–10 minutes.
- Cool on tray 5 minutes, then transfer to wire rack. Garnish with flaked salt.
Notes
- For a richer flavor, toast the pistachios before adding them to the dough.
- Choose a honey variety you enjoy eating on its own—the flavor will shine through in the cookies.
- If using salted pistachios, reduce the amount of added sea salt.
- Chilling the dough for 30–60 minutes helps control spreading and deepens the flavor.
- Cookies will continue to set as they cool, so remove them from the oven when edges are golden but centers still look soft.
- Store in an airtight container for up to 1 week, or freeze dough balls for fresh-baked cookies anytime.