Salted Honey Pistachio Cookies Recipe
Introduction
These Salted Honey Pistachio Cookies offer a delightful balance of sweet honey, crunchy pistachios, and a hint of sea salt. With a rich browned butter base and bursts of white chocolate, they’re perfect for a special treat or sharing with friends.
Ingredients
- 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
- Optional – flaked sea salt for garnish
Instructions
- Step 1: 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 let it cool for 20–30 minutes.
- Step 2: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Step 3: Once the browned butter has 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.
- Step 4: Add the honey, egg, vanilla extract, coarse sea salt, and baking soda. Mix on medium speed for an additional minute until fully combined.
- Step 5: Turn the mixer to low and gradually add the flour, mixing just until incorporated. Stir in the chopped pistachios and white chocolate chips evenly by hand or with the mixer on low.
- Step 6: Using a medium cookie scoop (about 2 tablespoons), drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 7: Bake for 8 minutes, or until the edges are lightly golden. Be careful not to overbake to keep the cookies soft.
- Step 8: Let the cookies cool on the baking sheet for 3–4 minutes before transferring them to a wire rack to cool completely.
- Step 9: If desired, sprinkle the cooled cookies with flaked sea salt for an extra burst of flavor.
Tips & Variations
- To enhance the nutty flavor, toast the pistachios lightly before adding them to the dough.
- For an added texture, try mixing in some chopped dried apricots or orange zest.
- Use a mix of dark and white chocolate chips for a richer chocolate flavor.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well; place them in a freezer-safe container or bag for up to 3 months. To reheat, warm in a low oven for a few minutes to restore their soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the additional coarse sea salt called for in the recipe to avoid making the cookies too salty.
What can I substitute for honey?
Maple syrup or agave nectar can be used as a substitute for honey. Keep in mind that this may slightly alter the flavor and texture of the cookies.
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Salted Honey Pistachio Cookies Recipe
- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
These Salted Honey Pistachio Cookies combine rich, browned butter and sweet honey for a unique flavor boost, balanced perfectly by crunchy pistachios and creamy white chocolate chips. Finished with a sprinkle of flaked sea salt, these cookies offer a delightful mix of sweet and salty with a buttery texture that melts in your mouth.
Ingredients
Wet Ingredients
- 1 cup butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup honey
- 1 egg
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 teaspoon coarse sea salt
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
Mix-Ins
- 1 cup chopped pistachios
- 1 cup white chocolate chips
Optional Garnish
- Flaked sea salt for garnish
Instructions
- Browning 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, which takes about 5 minutes. The butter will change to a deep amber color. Remove from heat and set aside to cool for 20-30 minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for easy cookie release and cleanup.
- Mix Wet Ingredients: Once the browned butter has cooled, transfer it to the bowl of a stand mixer. Add the light brown sugar and granulated sugar, then mix on medium speed for 1 minute until combined. Add honey, egg, vanilla extract, coarse sea salt, and baking soda, mixing for another minute until everything is thoroughly incorporated.
- Add Dry Ingredients: Lower the mixer speed to low and gradually add the all-purpose flour, mixing just until combined to avoid overworking the dough. Then, fold in the chopped pistachios and white chocolate chips until evenly distributed throughout the dough.
- Form and Bake Cookies: Using a medium cookie scoop (approximately 2 tablespoons), drop the dough balls onto the prepared baking sheet spaced about 2 inches apart. Bake in the preheated oven for 8 minutes, or until the edges turn lightly golden. Be careful not to over-bake to maintain a soft center.
- Cool Cookies: Let the cookies cool on the baking sheet for 3-4 minutes to set, then transfer them to a wire rack to cool completely for perfect texture.
- Garnish and Serve: If desired, sprinkle the cooled cookies with flaked sea salt for an extra burst of flavor and an attractive finish. Enjoy!
Notes
- Allow the browned butter to cool before adding to avoid cooking the egg prematurely and ensuring smooth mixing.
- Do not over-bake the cookies; they should be lightly golden at the edges but still soft in the center.
- Flaked sea salt garnish enhances the sweet and salty contrast, but is optional.
- 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: 8 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Salted Honey Pistachio Cookies, Browned Butter Cookies, White Chocolate Cookies, Pistachio Cookies, Sweet and Salty Cookies
