Description
These Salted Honey Pistachio Cookies are rich, chewy, and perfectly balanced with the nutty flavor of browned butter, sweet honey, crunchy pistachios, and melty white chocolate chips. Finished with a sprinkle of sea salt, these cookies deliver a sophisticated twist on a classic favorite, ideal for cookie lovers who enjoy a blend of sweet, salty, and nutty sensations.
Ingredients
Scale
Wet Ingredients and Sugars
- 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
Mix-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 the pan consistently as the butter boils and begins to brown, about 5 minutes, until it turns a deep amber color. Remove from heat and allow it to cool for 20-30 minutes.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Mix Wet Ingredients & Sugars: Once the browned butter is cooled, add it to the bowl of a stand mixer along with the brown sugar and granulated sugar. Mix on medium speed for 1 minute until well blended.
- Add Remaining Wet Ingredients & Leavening: Add honey, egg, vanilla extract, sea salt, and baking soda to the butter-sugar mixture. Mix for an additional minute until smooth and combined.
- Combine with Flour: Turn the mixer to low and add the flour. Mix until just incorporated; do not overmix to maintain a tender cookie texture.
- Fold in Pistachios & Chocolate Chips: Stir in the chopped pistachios and white chocolate chips until evenly distributed throughout the dough.
- Portion the Dough: Use a medium cookie scoop (about 2 tablespoons) to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 8 minutes, or until the edges are lightly golden. Avoid overbaking to ensure a chewy interior.
- Cool & Garnish: Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaked sea salt if desired for extra flavor.
Notes
- Be careful not to burn the browned butter; watch closely as it changes color and smell to a nutty aroma.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Allow cookies to cool slightly on the baking sheet before moving to avoid breaking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a plant-based alternative and ensure white chocolate chips are dairy-free.
