Salted Honey Pistachio Cookies

Ingredient Breakdown: What You’ll Need

What makes Salted Honey Pistachio Cookies so special isn’t just their flavor — it’s the thoughtful combination of each ingredient that creates a unique taste and texture profile. Let’s take a closer look at what goes into making these crave-worthy cookies:

• • Browned Butter (1 cup, salted): Adds a rich, nutty depth and elevates the overall cookie flavor. Browning butter is a small extra step that brings big rewards.

• • Honey (½ cup): A natural sweetener that brings floral notes and contributes to a softer, chewier texture.
  • Light Brown Sugar (½ cup) + Granulated Sugar (¼ cup): These work together to provide moisture, chewiness, and just the right amount of sweetness.
  • Egg + Vanilla Extract: Classic baking essentials for structure and flavor harmony.

• • Coarse Sea Salt (1 tsp): Provides pockets of savory contrast, balancing the sweetness.
  • Baking Soda (1 tsp): Leavens the dough, helping the cookies spread and rise properly.
  • All-Purpose Flour (2½ cups): The cookie’s backbone, giving it structure and softness.

• Chopped Pistachios (1 cup): The star ingredient—toasted and slightly salted for crunch and flavor.
• White Chocolate Chips (1 cup, optional): Offers creamy richness and complements the honey beautifully.

 Step-by-Step Instructions For Salted Honey Pistachio Cookies

Making Salted Honey Pistachio Cookies is straightforward, but it’s the little steps—like browning the butter and properly mixing the dough—that make a huge difference in flavor and texture. Here’s how to get them just right:

Step 1: Brown the Butter

• • In a medium saucepan over medium-low heat, melt 1 cup of salted butter.
  • Continue cooking, swirling or stirring frequently, until it foams and turns a deep amber color—this takes about 5 minutes.

• Remove from heat and let it cool for 20–30 minutes. This step is essential for nutty depth of flavor.

Step 2: Preheat and Prepare

• • Preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper or a silicone mat.

Step 3: Mix Wet Ingredients

• • In a large bowl or stand mixer, combine the cooled brown butter, ½ cup light brown sugar, and ¼ cup granulated sugar.
  • Beat until creamy, about 1 minute.
  • Add ½ cup honey, 1 egg, 1 tbsp vanilla extract, and 1 tsp coarse sea salt. Mix until well combined.

Step 4: Add Dry Ingredients

• Sprinkle in 1 tsp baking soda and slowly mix in 2½ cups all-purpose flour until just combined.
• Fold in 1 cup chopped pistachios and 1 cup white chocolate chips (optional).

Step 5: Scoop and Bake

• • Using a medium cookie scoop (about 2 tablespoons), place dough balls on the prepared baking sheet 2 inches apart.

• Bake for 8–10 minutes, or until edges are lightly golden. Centers should look slightly underbaked.

Step 6: Cool and Garnish

• Let cookies cool on the baking sheet for 5 minutes to finish baking from residual heat.
• Transfer to a wire rack and sprinkle lightly with flaked sea salt for a gourmet finish.