Salted Honey Pistachio Cookies (Print)
Soft, chewy cookies with pistachios, honey, and sea salt for a sweet-salty balance.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup honey
07 - 1/2 cup brown sugar, packed
08 - 1 large egg
09 - 1 teaspoon vanilla extract
→ Nuts & Topping
10 - 3/4 cup shelled pistachios, roughly chopped
11 - Flaky sea salt for sprinkling
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and fine sea salt in a medium bowl.
03 - Beat butter, honey, and brown sugar with an electric mixer until creamy and light, about 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Fold in chopped pistachios until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart. Lightly flatten each ball and sprinkle with flaky sea salt.
08 - Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The honey keeps these cookies incredibly soft for days, unlike most recipes that harden up overnight
- That final sprinkle of flaky salt makes each bite taste like something from a fancy bakery
02 -
- Honey makes dough stickier than usual, so keep a small bowl of water nearby to wet your hands between scoops
- These cookies continue baking on the hot sheet, so pulling them out when centers look slightly underdone is actually the right move
03 -
- Toast the pistachios in a dry pan for 3 minutes before chopping to amplify their nutty flavor
- Chill the dough for 30 minutes if it's too soft to scoop, though this isn't strictly necessary