Salted Honey Pistachio Cookies Recipe

If you adore the perfect blend of sweet, salty, and nutty, then this Salted Honey Pistachio Cookies Recipe is exactly what your kitchen needs. Imagine biting into a cookie that boasts warm browned butter, a rich honey sweetness woven throughout, crunchy chopped pistachios, and melty white chocolate chips, all elevated with a sprinkle of flaky sea salt on top. These cookies strike the perfect balance between chewy and crisp, making each bite an irresistible treat that’s perfect for sharing or savoring solo.

Ingredients You’ll Need

Gathering a handful of simple yet fantastic ingredients is key to nailing this Salted Honey Pistachio Cookies Recipe. Each element plays a distinct role in creating those irresistible flavors and textures you’ll love.

• Butter: Browning the butter adds a deep, nutty flavor that forms the backbone of these cookies.
• Light brown sugar: Brings moisture and a subtle caramel note for chewiness.
• Granulated sugar: Adds sweetness and helps with a slight crisp edge.
• Honey: Infuses natural sweetness and a delicate floral undertone.
• Egg: Binds everything together for structure and softness.
• Vanilla extract: Enhances all the flavors with its aromatic warmth.
• Coarse sea salt: Balances sweetness and adds a savory pop.
• Baking soda: Helps the cookies rise and yields a tender crumb.
• All-purpose flour: Provides the essential structure for these treats.
• Chopped pistachios: Introduce crunch and a vibrant green hue.
• White chocolate chips: Melt into pockets of creamy sweetness throughout the cookie.
• Flaked sea salt: A finishing touch that amps up the salty crunch on top.

How to Make Salted Honey Pistachio Cookies Recipe

Step 1: Brown the Butter

Start by melting the butter gently over medium-low heat in a saucepan. Stir consistently as it bubbles to ensure even browning, which takes about 5 minutes. You’ll know it’s ready when it turns a rich amber color and smells delightfully nutty. Then, remove it from heat and let it cool for about 20 to 30 minutes. This step is crucial because browned butter transforms the flavor dramatically and makes these cookies truly memorable.

Step 2: Prepare for Baking

While the butter cools, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This small prep step helps your baking go smoothly and your cookies come out just right.

Step 3: Mix Wet Ingredients and Sugars

Pour the cooled browned butter into your stand mixer bowl along with the brown sugar and granulated sugar. Beat everything together on medium speed for about a minute, just until it’s well blended. This ensures the sugars start dissolving into the butter for that ideal cookie texture.

Step 4: Add Remaining Wet Ingredients and Leavening

Next, add the honey, egg, vanilla extract, coarse sea salt, and baking soda to the butter-sugar mixture. Continue mixing for another minute until the batter is smooth and fully combined. The honey and vanilla lift the flavors, while the sea salt and baking soda keep the cookies flavorful and light.

Step 5: Combine with Flour

Reduce the mixer speed to low, then gradually add the all-purpose flour. Mix just until incorporated — overmixing can make the cookies tough, and we want those tender, chewy bites. At this stage, the dough starts to come together beautifully.

Step 6: Fold in Pistachios and White Chocolate Chips

Use a spatula to gently fold in the chopped pistachios and white chocolate chips until they’re evenly spread throughout your dough. The pistachios add a lovely crunch and a subtle earthy flavor, while the chocolate chips offer pockets of creamy sweetness that contrast with the salt.

Step 7: Portion the Dough

Using a medium cookie scoop or spoon, drop about 2-tablespoon dough balls onto your prepared baking sheet, spacing them roughly 2 inches apart. This spacing ensures the cookies have enough room to spread without merging into one another.

Step 8: Bake and Cool

Bake the cookies in your preheated oven for approximately 8 minutes, or until the edges turn a delicate golden color. Be careful not to overbake; the center should stay soft and chewy. Once out of the oven, let them cool on the baking sheet for 3 to 4 minutes to firm up before moving them to a wire rack. Finally, sprinkle with flaky sea salt for that irresistible finishing touch that elevates this Salted Honey Pistachio Cookies Recipe.

How to Serve Salted Honey Pistachio Cookies Recipe

Garnishes

Adding a sprinkle of flaky sea salt just after baking enhances the sweet and nutty flavors with a delightful crunch. For a fun twist, you can drizzle extra honey on top or even add a few extra pistachio pieces for an eye-catching presentation.

Side Dishes

These cookies pair beautifully with a cup of hot tea, coffee, or even a glass of cold milk. Their complex flavors harmonize well with simple beverages that balance sweetness. For an indulgent treat, serve alongside vanilla ice cream for a quick dessert upgrade.

Creative Ways to Present

Consider stacking the cookies and tying them with a rustic twine as a lovely homemade gift. Alternatively, sandwich two cookies with creamy mascarpone or honey-sweetened cream cheese filling for a decadent twist. These little touches make your Salted Honey Pistachio Cookies Recipe a real crowd-pleaser at any gathering.

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature to keep them fresh and chewy for up to 5 days. If you prefer the crunchier edge, a slight refrigeration can help—just bring them back to room temperature before serving to enjoy their full flavor.

Freezing

You can freeze the cookie dough balls before baking or the fully baked cookies. Wrap dough balls tightly in plastic wrap or place in a freezer-safe bag for up to 3 months. Freeze baked cookies in an airtight container with parchment between layers to prevent sticking. Thaw at room temperature before enjoying.

Reheating

Warm your cookies gently in a preheated oven at 300 degrees Fahrenheit for 5 minutes or microwave for 10 to 15 seconds to revive that fresh-baked softness. This little step feels like magic when you want to enjoy them warm without baking a fresh batch.

FAQs

Can I use salted butter instead of unsalted in the Salted Honey Pistachio Cookies Recipe?

Yes, but if you use salted butter, reduce or omit the added coarse sea salt in the recipe to avoid making the cookies too salty. Unsalted butter gives you better control over the final saltiness.

What is the role of browned butter in this recipe?

Browned butter adds a rich, nutty flavor that regular melted butter doesn’t provide. It deepens the taste of these cookies and gives a wonderful aroma that complements the honey and pistachios perfectly.

Can I substitute another nut for pistachios?

Absolutely! Pecans, walnuts, or almonds all make great alternatives if you’re not a pistachio fan or want to switch things up, though the distinct green color and flavor of pistachios are definitely part of the charm.

How do I make sure my cookies stay chewy?

Don’t overbake your cookies. Removing them once the edges are lightly golden and letting them cool on the tray helps keep a soft, chewy center while retaining a bit of crispness on the edges.

Can I use honey substitutes in the Salted Honey Pistachio Cookies Recipe?

While honey adds unique flavor and moisture, you can substitute with maple syrup or agave nectar if needed. Keep in mind it may slightly alter the taste and texture, but the cookies will still be delightful.

Final Thoughts

This Salted Honey Pistachio Cookies Recipe is one of my all-time favorites because it feels so special yet is incredibly simple to make. The harmony of browned butter, honey sweetness, crunchy nuts, and sea salt finishes makes each cookie a little masterpiece worth sharing. I encourage you to whip up a batch and discover just how quickly these cookies can become your new go-to treat for any occasion.

Salted Honey Pistachio Cookies Recipe

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4.3 from 57 reviews

• Author: admin
• Total Time: 38 minutes
• Yield: 36 servings 1x

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Description

These Salted Honey Pistachio Cookies are a delightful blend of rich browned butter, sweet honey, crunchy pistachios, and creamy white chocolate chips, finished with a sprinkle of flaked sea salt for a perfect balance of sweet and salty. With a chewy texture and nutty flavor, these cookies make an irresistible treat perfect for any occasion.

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Ingredients

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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
• 1 teaspoon coarse sea salt

Dry Ingredients

• 1 teaspoon baking soda
• 2 1/2 cups all purpose flour

Add-ins and Garnish

• 1 cup chopped pistachios
• 1 cup white chocolate chips
• Flaked sea salt for garnish

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Instructions

1. Brown the Butter: In a medium saucepan over medium-low heat, melt the butter and bring it to a boil. Stir or swirl constantly as the butter boils and browns, about 5 minutes, until it turns a deep amber color. Remove from heat and allow to cool for 20-30 minutes.
2. Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper; set aside.
3. Mix Wet Ingredients & Sugars: Add the cooled browned butter to a stand mixer bowl along with the brown sugar and granulated sugar. Mix on medium speed for 1 minute until combined well.
4. Add Remaining Wet Ingredients & Leavening: Incorporate honey, egg, vanilla extract, coarse sea salt, and baking soda into the mixture. Mix for another minute until smooth and fully combined.
5. Combine with Flour: Lower the mixer speed to low and gradually add the all-purpose flour. Mix only until just combined to avoid overmixing.
6. Fold in Pistachios & Chocolate Chips: Gently fold the chopped pistachios and white chocolate chips into the dough until evenly distributed.
7. Portion the Dough: Use a medium cookie scoop (approximately 2 tablespoons) to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake: Bake in the preheated oven for 8 minutes, or until the edges are lightly golden. Do not overbake to maintain a chewy interior texture.
9. Cool & Garnish: Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaked sea salt for an extra touch of flavor.

Notes

• Be careful not to overbake; cookies should remain chewy in the center.
• Use parchment paper to prevent sticking and ensure even baking.
• Let browned butter cool enough before mixing to avoid cooking the eggs prematurely.
• Chopped pistachios can be lightly toasted for added flavor if desired.
• Store cookies in an airtight container at room temperature for up to one week.

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American