Salted Honey Pistachio Cookies Recipe

Introduction

These Salted Honey Pistachio Cookies offer a perfect balance of sweet and salty flavors with a rich, buttery texture. Featuring browned butter, honey, and crunchy pistachios, they make a delightful treat for any occasion.

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

1. Step 1: Brown the butter in a saucepan over medium heat until it turns golden and emits a nutty aroma. Remove from heat and let it cool for 20–30 minutes.
2. Step 2: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Step 3: In a large bowl, mix the browned butter, light brown sugar, granulated sugar, and honey until creamy and well combined.
4. Step 4: Add the egg, vanilla extract, coarse sea salt, and baking soda to the mixture, stirring until smooth.
5. Step 5: Gradually stir in the all-purpose flour, then fold in the chopped pistachios and white chocolate chips if using.
6. Step 6: Scoop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8–10 minutes, until edges are lightly golden.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Garnish with flaked sea salt if desired.

Tips & Variations

• For a deeper flavor, roast your pistachios lightly before chopping.
• Replace white chocolate chips with dark chocolate for a richer taste.
• Use honey from a local source to enhance the cookie’s sweetness and aroma.
• Ensure the browned butter is cool to prevent scrambling the eggs when mixing.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in a warm oven or microwave before serving for a soft, fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, but reduce or omit the coarse sea salt in the recipe to avoid making the cookies too salty.

What if I don’t have honey on hand?

You can substitute honey with an equal amount of maple syrup or agave nectar, which will still provide sweetness and moisture with a slightly different flavor.

Salted Honey Pistachio Cookies Recipe

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★★★★★

4.6 from 120 reviews

These Salted Honey Pistachio Cookies offer a delightful blend of rich browned butter, sweet honey, and crunchy roasted pistachios, enhanced with a touch of sea salt and optional white chocolate chips. Perfectly soft and chewy with a hint of caramelized flavor, these cookies are an elegant treat for any occasion.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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)

Garnish

• Flaked sea salt for garnish (optional)

Instructions

1. Brown the Butter: In a saucepan over medium heat, melt the salted butter and continue to cook until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool for 20 to 30 minutes to prevent cooking the egg in the next step.
2. Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
3. Mix Wet Ingredients: In a mixing bowl, combine the browned butter, light brown sugar, granulated sugar, and honey. Cream them together until the mixture becomes smooth and creamy. Then add the egg, vanilla extract, coarse sea salt, and baking soda, mixing well to incorporate all ingredients fully.
4. Add Dry Ingredients and Mix: Gradually stir in the all-purpose flour to the wet mixture until just combined, avoiding overmixing to keep the cookies tender. Next, fold in the chopped roasted pistachios and white chocolate chips if using.
5. Shape and Bake: Scoop rounded balls of dough onto the prepped baking sheet, spacing them adequately to allow spreading during baking. Bake in the preheated oven for 8 to 10 minutes or until the edges are lightly golden but centers remain soft.
6. Cool and Garnish: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If desired, sprinkle with flaked sea salt on top for an added burst of flavor and texture.

Notes

• Using browned butter enhances the cookie’s flavor with a rich, nutty depth.
• Honey not only sweetens the cookies but also adds moisture and chewiness.
• Feel free to omit the white chocolate chips to keep the focus on pistachios and honey.
• Store cookies in an airtight container at room temperature for up to a week.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Do not overbake; cookies continue to firm up as they cool.

Keywords: Salted honey pistachio cookies, browned butter cookies, honey cookies, pistachio cookies, white chocolate chip cookies, homemade cookies