Description

These Salted Honey Pistachio Cookies combine the rich, nutty flavor of browned butter and roasted pistachios with the natural sweetness of honey and a touch of coarse sea salt. With tender, chewy centers and crispy edges, they are perfect for a sophisticated snack or dessert, enhanced further by optional white chocolate chips and a sprinkle of flaky sea salt on top.

Ingredients

Scale

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

Brown the Butter: Melt the salted butter in a pan over medium heat until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool for 20 to 30 minutes to avoid cooking the egg in the next step.
Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
Mix Wet Ingredients: In a large bowl, beat together the cooled browned butter, light brown sugar, granulated sugar, and honey until creamy and well combined. Then add the egg, vanilla extract, coarse sea salt, and baking soda. Mix until fully incorporated.
Add Dry Ingredients: Gradually stir in the all-purpose flour until just combined to form a soft dough. Be careful not to overmix to keep the cookies tender.
Incorporate Add-ins: Gently fold in the chopped roasted pistachios and white chocolate chips if using, distributing them evenly throughout the dough.
Scoop and Bake: Use a cookie scoop or spoon to place dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8 to 10 minutes until the edges are golden but centers remain soft.
Cool and Garnish: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If desired, sprinkle the tops with flaky sea salt for an added burst of flavor and texture.

Notes

For best flavor, use high-quality honey such as wildflower or clover.
Make sure the browned butter is cooled to room temperature before mixing with the egg to prevent scrambling.
Chilling the dough for 30 minutes before baking can help control spreading and produce thicker cookies.
White chocolate chips are optional but add a creamy sweetness that complements the salty nuts well.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 130mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1.5g
Protein: 3g
Cholesterol: 30mg

Keywords: salted honey pistachio cookies, browned butter cookies, nutty cookies, honey cookies, pistachio cookies, white chocolate cookies, easy cookie recipe