Introduction

These Salted Honey Pistachio Cookies offer a delightful balance of sweet and savory flavors paired with a satisfying crunch from chopped pistachios. Perfectly soft with a hint of honey and a sprinkle of sea salt, they make an irresistible treat for any occasion.

A stack of three round, golden-brown cookies with a slightly crispy texture is shown, each cookie topped with small, chopped green pistachio pieces and sprinkled with coarse white salt crystals. The cookies have a cracked surface revealing a soft inside and are placed on a white marbled texture. Scattered chopped pistachios can be seen around the stack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt, plus more for sprinkling
½ cup honey
1 cup shelled pistachios, roughly chopped

Instructions

Step 1: In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
Step 2: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and almond extracts.
Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing the dough.
Step 5: With the mixer running on low, slowly drizzle in the honey and mix until just incorporated.
Step 6: Gently fold in the chopped pistachios by hand to distribute them evenly.
Step 7: Cover the dough and chill it in the refrigerator for at least 2 hours, or preferably overnight for the best flavor and texture.
Step 8: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Step 9: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly sprinkle each cookie with a pinch of sea salt.
Step 10: Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are set but still soft.
Step 11: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a more intense nut flavor, toast the pistachios lightly before chopping and folding into the dough.
Substitute half the all-purpose flour with whole wheat flour for a nuttier taste and denser texture.
Try using flavored sea salts such as smoked or citrus-infused to add an unexpected twist.
If you prefer a chewier cookie, reduce the baking powder to ½ teaspoon and bake the cookies slightly less time.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, let frozen cookies thaw at room temperature or warm them briefly in a low oven for a freshly baked taste.

How to Serve

A stack of three golden brown cookies is shown close up on a white marbled surface, with the top cookie sprinkled with coarse sea salt and chopped green pistachios. The cookies have a slightly cracked texture and a shiny, sugary glaze that catches the light. More cookies are blurred in the background. The overall color palette is warm with light brown and green highlights. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter to control the salt level precisely, especially since sea salt is sprinkled on top. If you use salted butter, reduce or omit the additional sea salt in the dough and on top.

How do I prevent the cookies from spreading too much while baking?

Make sure your butter is softened but not melted, and chilling the dough for at least 2 hours helps solidify the fats, preventing excessive spreading during baking.