Name: Salted Honey Pistachio Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 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)

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Introduction

Salted Honey Pistachio Cookies combine rich browned butter, sweet honey, and crunchy pistachios for a delightful treat. These cookies balance sweet and salty flavors with a satisfying texture, perfect for any dessert table or afternoon snack.

The image shows a close-up of golden-brown cookies stacked on a white marbled surface. Each cookie is round, with a slightly cracked texture on top, and is sprinkled generously with chopped green pistachios and flakes of coarse white sea salt. The cookies appear soft but firm, with a warm and inviting look, and the nuts are scattered across the surface, adding texture and color contrast. In the background, more cookies are visible, slightly out of focus, creating a sense of depth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Brown the salted butter in a saucepan over medium heat, stirring frequently until it turns golden and fragrant. Remove from heat and let it cool for 20–30 minutes.
Step 2: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 3: In a large bowl, mix the cooled browned butter with light brown sugar, granulated sugar, and honey until creamy and well combined.
Step 4: Add the egg, vanilla extract, coarse sea salt, and baking soda to the mixture. Stir until fully incorporated.
Step 5: Gradually add the all-purpose flour, mixing until just combined. Fold in the chopped pistachios and white chocolate chips, if using.
Step 6: Scoop dough balls onto the prepared baking sheet, spacing them evenly.
Step 7: Bake for 8–10 minutes, until the edges are lightly golden but the centers remain soft.
Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. If desired, sprinkle with flaked sea salt while still warm.

Tips & Variations

Don’t skip browning the butter—it adds a rich, nutty flavor that makes these cookies special.
For chewier cookies, underbake slightly by checking at 8 minutes.
Chill or freeze the dough to bake fresh cookies later without losing flavor or texture.
Add lemon zest or warm spices like cinnamon or cardamom for a flavor twist.
Substitute pistachios with other nuts such as pecans or walnuts, or omit nuts for a nut-free version.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag or container for up to 3 months. To reheat, warm cookies in a low oven for a few minutes or briefly in the microwave to restore softness.

How to Serve

A close-up view of a stack of round cookies with a light golden-brown color and slightly textured surface, topped with crushed green pistachio nuts and flakes of white sea salt scattered unevenly on top. The cookies have small cracks on their surface, showing their soft and chewy texture. They rest on a white marbled surface, with a warm, softly focused background that contrasts with the sharp focus on the front cookie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. If doing so, increase the coarse sea salt to about 1½ teaspoons to maintain the salty balance in the cookies.

Are these cookies gluten-free?

These cookies use all-purpose flour and are not gluten-free as written. However, you can substitute a gluten-free flour blend suitable for baking to make them gluten-free.