Description
These Salted Honey Pistachio Cookies are a delightful blend of nutty, sweet, and salty flavors, featuring browned butter, honey, crunchy pistachios, and creamy white chocolate chips. With a chewy texture and a sprinkle of flaked sea salt on top, they make the perfect gourmet treat for any occasion.
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
Add-ins
- 1 cup chopped pistachios
- 1 cup white chocolate chips
- Flaked sea salt for garnish
Instructions
- Brown 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, about 5 minutes, until it turns a deep amber color. Remove from heat and allow it to cool for 20-30 minutes.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prevent sticking.
- Mix Wet Ingredients & Sugars: Once the browned butter is cooled, transfer it to the bowl of a stand mixer. Add the brown sugar and granulated sugar, mixing on medium speed for 1 minute until well blended.
- Add Remaining Wet Ingredients & Leavening: Incorporate the honey, egg, vanilla extract, coarse sea salt, and baking soda into the butter-sugar mixture. Mix for an additional minute until the batter is smooth and combined.
- Combine with Flour: Reduce mixer speed to low and gradually add the all-purpose flour, mixing just until incorporated. Be careful not to overmix to keep the cookies tender.
- Fold in Pistachios & Chocolate Chips: Gently stir in the chopped pistachios and white chocolate chips until they are evenly dispersed throughout the dough.
- Portion the Dough: Use a medium cookie scoop (about 2 tablespoons) to drop dough balls onto the prepared baking sheet, spacing them approximately 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 8 minutes, or until the edges are lightly golden. Avoid overbaking to maintain a chewy texture in the center.
- Cool & Garnish: Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaked sea salt for an extra burst of flavor if desired.
Notes
- Allow the butter to cool before mixing with sugars to prevent cooking the egg when combined.
- Do not overmix the dough once flour is added to avoid tough cookies.
- Spacing dough balls properly helps prevent cookies from merging during baking.
- Use flaked sea salt sparingly on top for the best contrast in flavor.
- Cookies store well in an airtight container at room temperature for up to 5 days.
