Salted Honey Pistachio Cookies (Print version)

Soft, chewy treats combining pistachios, honey, and sea salt for irresistible sweet-salty flavor.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 tsp baking soda
03 - 1/4 tsp baking powder
04 - 1/4 tsp fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup honey
07 - 1/2 cup brown sugar, packed
08 - 1 large egg
09 - 1 tsp vanilla extract

→ Nuts & Topping

10 - 3/4 cup shelled pistachios, roughly chopped
11 - Flaky sea salt, for sprinkling

# How To Make It:

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, and brown sugar with an electric mixer until creamy and light, about 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Gently fold in chopped pistachios using a spatula until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart to allow for spreading.
08 - Lightly flatten each dough ball with the back of a spoon or palm. Sprinkle each with a pinch of flaky sea salt.
09 - Bake for 10-12 minutes, until edges are lightly golden but centers are still soft and slightly underbaked.
10 - Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The honey keeps them soft for days unlike sugar only cookies that turn into hockey pucks
  • That hit of flaky salt on top makes them taste like something from a fancy bakery
02 -
  • Honey browns faster than sugar so keep a close eye on them after 8 minutes
  • The dough will feel softer than typical cookie dough and that is completely normal
03 -
  • Weigh your honey instead of using a measuring cup for the most consistent results
  • Chop your pistachios into different sizes so every bite has varied texture

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