Salted Honey Pistachio Cookies Recipe

Introduction

These Salted Honey Pistachio Cookies combine rich browned butter, sweet honey, and crunchy pistachios for an irresistible treat. With a hint of sea salt to balance the sweetness, they make a perfect snack or gift 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 salted butter in a saucepan over medium heat until it turns golden and develops 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. Stir until fully incorporated.
5. Step 5: Gradually stir in the all-purpose flour, then gently fold in the chopped roasted pistachios and white chocolate chips if using.
6. Step 6: Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8–10 minutes until edges are lightly golden.
7. Step 7: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaked sea salt if desired for an extra burst of flavor.

Tips & Variations

• For a nut-free version, substitute pistachios with toasted oats or seeds, or omit them entirely.
• Using browned butter adds a deep, rich flavor, so don’t skip this step.
• White chocolate chips are optional but add a lovely sweetness that complements the salty nuts.
• Store dough in the fridge for up to 2 days before baking for a more intense flavor.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months—thaw at room temperature before enjoying. Reheat slightly in the oven to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can. Just reduce or omit the added coarse sea salt in the recipe to balance the flavors properly.

How do I brown butter properly?

Cook the butter over medium heat, stirring frequently. It will foam and then turn a golden brown with a nutty aroma. Remove promptly to avoid burning and let it cool before using.

Salted Honey Pistachio Cookies Recipe

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★★★★★

4.5 from 55 reviews

Delight in these Salted Honey Pistachio Cookies, combining the rich nuttiness of browned butter and roasted pistachios with the natural sweetness of honey and a hint of sea salt. These chewy cookies offer a perfect balance of sweet and savory flavors, complemented by optional white chocolate chips for an extra touch of indulgence.

• Author: Caleb
• 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

Wet 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

Dry Ingredients

• 1 tsp coarse sea salt
• 1 tsp baking soda
• 2½ cups all-purpose flour

Add-ins

• 1 cup chopped roasted pistachios
• 1 cup white chocolate chips (optional)

For Garnish

• Flaked sea salt (optional)

Instructions

1. Brown the Butter: In a medium saucepan, melt the salted butter over medium heat and continue cooking, stirring frequently, until the butter turns golden brown and gives off a nutty aroma. Remove from heat and let it cool for 20–30 minutes to prevent cooking the egg in the dough.
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 large mixing bowl, combine the browned butter, light brown sugar, granulated sugar, and honey. Use a whisk or electric mixer to blend until the mixture is creamy and smooth. Then, add the egg, vanilla extract, coarse sea salt, and baking soda, mixing thoroughly to incorporate.
4. Add Dry Ingredients and Mix-ins: Gradually stir in the all-purpose flour until just combined. Fold in the chopped roasted pistachios and white chocolate chips if using, ensuring an even distribution without overmixing to maintain cookie texture.
5. Form Cookies and Bake: Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8–10 minutes, or until edges are golden and centers appear set but still soft.
6. Cool and Garnish: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Sprinkle with flaked sea salt if desired to enhance the flavor profile.

Notes

• For a more intense nutty flavor, ensure you brown the butter carefully without burning.
• Chilling the dough for 30 minutes prior to baking can help prevent spreading, for thicker cookies.
• White chocolate chips are optional but add a lovely sweetness that balances the salty pistachios.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Flaked sea salt garnish is optional but highly recommended for a gourmet touch and enhanced saltiness.

Keywords: Salted Honey Pistachio Cookies, Browned Butter Cookies, Honey Cookies, Pistachio Cookies, White Chocolate Chip Cookies, Homemade Cookies