Description
These Salted Honey Pistachio Cookies combine the rich, nutty flavors of browned butter and pistachios with the sweetness of honey and white chocolate. Finished with a sprinkle of flaked sea salt, these cookies offer a perfect balance of sweet and salty in every bite. Crispy on the edges and chewy in the center, they’re an irresistible treat perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 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
Add-ins
- 1 cup chopped pistachios
- 1 cup white chocolate chips
Optional Garnish
- 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 starts to brown, which takes about 5 minutes. Once it turns a deep amber color, remove it from heat and allow the butter to cool for 20-30 minutes.
- Prepare to Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Mix Sugars and Butter: Once the browned butter has 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 to combine thoroughly.
- Add Remaining Wet Ingredients and Leavening: Add the honey, egg, vanilla extract, coarse sea salt, and baking soda to the mixture. Continue mixing for an additional minute until all the ingredients are fully combined.
- Incorporate Flour and Add-ins: Turn the mixer to low speed and gradually add the flour, mixing until just incorporated. Then, fold in the chopped pistachios and white chocolate chips until evenly distributed throughout the dough.
- Scoop and Bake: Using a medium cookie scoop (about 2 tablespoons), drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8 minutes or until the edges are lightly golden. Be careful not to overbake.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 3-4 minutes to firm up, then transfer them to a wire rack to cool completely.
- Add Final Touch: If desired, sprinkle the cooled cookies with flaked sea salt to enhance the flavor contrast.
Notes
- Be careful when browning the butter; watch closely to prevent burning.
- Using parchment paper helps prevent sticking and promotes even baking.
- Adjust the amount of honey if you prefer a sweeter or less sweet cookie.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- For extra crunch, toast the pistachios lightly before adding them to the dough.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted Honey Pistachio Cookies, browned butter cookies, pistachio cookies, honey cookies, white chocolate chip cookies, sweet and salty cookies
