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.
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
- 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
Instructions
- 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.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper; set aside.
- 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.
- 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.
- Combine with Flour: Lower the mixer speed to low and gradually add the all-purpose flour. Mix only until just combined to avoid overmixing.
- Fold in Pistachios & Chocolate Chips: Gently fold the chopped pistachios and white chocolate chips into the dough until evenly distributed.
- 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.
- 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.
- 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
