Salted Honey Pistachio Cookies (Printable Version)
Chewy honey-kissed cookies with crunchy pistachios and sea salt topping for the perfect sweet-salty balance.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, room temperature
06 - 1/2 cup honey
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ Nuts & Topping
11 - 1 cup shelled, unsalted pistachios, roughly chopped
12 - Flaky sea salt, for sprinkling
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and fine sea salt until well blended.
03 - In a large bowl, beat butter, honey, granulated sugar, and brown sugar until light and creamy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to butter mixture, mixing until fully incorporated.
05 - Gradually add dry ingredients to wet ingredients, mixing just until no dry streaks remain. Do not overmix.
06 - Fold in chopped pistachios, reserving 2 tablespoons for topping.
07 - Scoop tablespoonfuls of dough onto prepared baking sheets, spacing at least 2 inches apart to allow for spreading.
08 - Press a few reserved pistachios onto each dough ball and lightly flatten with palm or fork.
09 - Bake for 11-13 minutes, until edges are golden brown and centers are just set.
10 - Remove from oven and immediately sprinkle with flaky sea salt. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Helpful Tips:
01 -
- The honey creates a chewy center that stays tender for days
- Sea salt on top makes these completely addictive and sophisticated
02 -
- Chilling the dough for 30 minutes prevents spreading too thin and intensifies the honey flavor
- The cookies may look underbaked when you pull them out, but they continue cooking on the hot sheet
03 -
- Measure your honey by weight if possible, its more accurate than volume
- Rotate your baking sheets halfway through baking for even browning