Description
These Salted Honey Pistachio Cookies are a delightful blend of sweet, nutty, and salty flavors, featuring browned butter, honey, and white chocolate chips mixed with crunchy pistachios. Each cookie is soft, chewy, and garnished with a sprinkle of flaked sea salt for the perfect finishing touch. Ideal for holiday cookie trays or a special treat any time of year.
Ingredients
Units
Scale
Cookie Dough
- 1 cup butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup honey
- 1 egg
- 1 tablespoon vanilla extract
- 1 teaspoon coarse sea salt
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
- 1 cup chopped pistachios
- 1 cup white chocolate chips
Topping (Optional)
- Flaked sea salt for garnish
Instructions
- Brown the Butter: In a medium saucepan over medium-low heat, melt the butter and bring it to a boil. Stir or swirl the pan consistently as the butter boils and begins to brown (about 5 minutes), until it turns a deep amber color. Remove from heat and allow it to cool for 20-30 minutes.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Mix Wet Ingredients & Sugars: Once the browned butter is cooled, add it to the bowl of a stand mixer along with the brown sugar and granulated sugar. Mix on medium speed for 1 minute until well blended.
- Add Remaining Wet Ingredients & Leavening: Add honey, egg, vanilla extract, sea salt, and baking soda to the butter-sugar mixture. Mix for an additional minute until smooth and combined.
- Combine with Flour: Turn the mixer to low and add the flour. Mix until just incorporated; do not overmix.
- Fold in Pistachios & Chocolate Chips: Stir in the chopped pistachios and white chocolate chips until evenly distributed throughout the dough.
- Portion the Dough: Use a medium cookie scoop (about 2 tablespoons) to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 8 minutes, or until the edges are lightly golden. Avoid overbaking to maintain a chewy texture.
- Cool & Garnish: Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaked sea salt if desired for extra flavor.
Notes
- Allow the browned butter to cool completely before using to prevent melting the sugar and creating flat cookies.
- To enhance flavor, toast pistachios lightly before chopping and adding to the dough.
- Cookies will firm up as they cool; avoid overbaking for the softest texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Flaked sea salt is optional but highly recommended for a gourmet finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 18mg
