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
Scale
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
