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Salted Honey Pistachio Cookies Recipe

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4 from 12 reviews

Delight in the perfect balance of sweet and salty with these Salted Honey Pistachio Cookies. Featuring browned butter for a rich, nutty depth, golden honey sweetness, crunchy pistachios, and creamy white chocolate chips, these cookies are lightly crisp on the edges with a soft center. Finished with a sprinkling of coarse sea salt, they make an irresistible treat for any occasion.

  • Total Time: 38 minutes
  • Yield: 36 cookies

Ingredients

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

Garnish (Optional)

  • Flaked sea salt for garnish

Instructions

  1. Brown the butter: In a medium saucepan over medium-low heat, melt the butter and allow it to boil while stirring or swirling the pan constantly for about 5 minutes, until the butter turns a deep amber color. Remove from heat and let cool for 20-30 minutes.
  2. Prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  3. Mix sugars and butter: Add the cooled browned butter to your stand mixer bowl along with the light brown sugar and granulated sugar. Mix on medium speed for one minute until combined and creamy.
  4. Add wet flavorings: Incorporate the honey, egg, vanilla extract, coarse sea salt, and baking soda into the mixture. Mix on medium speed for an additional minute until everything is well combined.
  5. Add flour: Reduce mixer speed to low and gradually add the all-purpose flour. Mix just until incorporated to avoid overworking the dough.
  6. Fold in add-ins: Gently stir in the chopped pistachios and white chocolate chips until evenly distributed throughout the dough.
  7. Shape cookies: Using a medium cookie scoop (approximately 2 tablespoons), drop cookie dough onto the prepared baking sheet about 2 inches apart to allow room for spreading.
  8. Bake: Bake the cookies in the preheated oven for 8 minutes, or until the edges are lightly golden. Be careful not to over-bake to maintain a chewy center.
  9. Cool: Let the cookies cool on the baking sheet for 3 to 4 minutes to firm up, then transfer them to a wire rack to cool completely.
  10. Garnish and serve: If desired, sprinkle the cooled cookies with flaked sea salt for an enhanced salty crunch before serving.

Notes

  • Be attentive when browning butter to prevent burning; it should be a deep amber color and smell nutty.
  • Do not overmix the dough once the flour is added to keep cookies tender.
  • Use parchment paper or a silicone baking mat to avoid sticking and for easy cleanup.
  • If white chocolate chips are not available, you may substitute with regular chocolate chips or omit for a different flavor profile.
  • For optimal texture, cool the cookies completely before storing in an airtight container.
  • The optional flaked sea salt on top adds a delightful contrast to the sweetness.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/salted-honey-pistachio-cookies-recipe/