Description
These Salted Honey Pistachio Cookies combine the natural sweetness of honey and brown sugar with the rich crunch of pistachios, topped with a delicate sprinkle of flaky sea salt. Perfectly soft and chewy with a hint of saltiness, these cookies are an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins & Toppings
- 3/4 cup shelled pistachios, coarsely chopped
- 1/2 teaspoon flaky sea salt (for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly. Set this mixture aside for later use.
- Cream Butter and Sweeteners: In a separate large bowl, use a mixer to cream the softened unsalted butter, honey, and brown sugar together until the mixture becomes light and fluffy, which should take about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until they are fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Pistachios: Carefully fold the coarsely chopped pistachios into the cookie dough, ensuring even distribution without mashing them.
- Portion Dough: Use a spoon or cookie scoop to drop tablespoon-sized dollops of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spread.
- Add Flaky Salt: Lightly sprinkle each mound of dough with a pinch of flaky sea salt to enhance flavor and add a crunchy, salty finish.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, until the cookie edges are golden and the centers are set but still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use softened butter at room temperature for easier creaming and better texture.
- Don’t overmix the dough once the flour is added to keep cookies tender.
- Coarsely chopping the pistachios preserves their crunch and flavor within the cookie.
- The flaky sea salt on top adds a wonderful contrast to the sweet honey and brown sugar.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
- For a crunchier cookie, bake an extra 1-2 minutes, but watch closely to avoid overbaking.
