If you’ve ever craved a cookie that feels both indulgent and refined, Salted Honey Pistachio Cookies are exactly that. These treats bring together the nutty richness of roasted pistachios, the warm caramel depth of browned butter, and the golden sweetness of honey. Finished with a sprinkle of flaked sea salt, they strike that irresistible balance between sweet and salty.
These cookies are ideal for holiday baking trays, cozy afternoon tea, or even as edible gifts. They’re also versatile, easily adapted for gluten-free or vegan diets, or customized with chocolate variations. Let’s dive into the recipe.
Ingredients for Salted Honey Pistachio Cookies
- 1 cup salted butter (browned and cooled)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup honey (preferably floral or wildflower)
- 1 large egg
- 1 tbsp vanilla extract
- 1 tsp coarse sea salt
- 1 tsp baking soda
- 2½ cups all-purpose flour
- 1 cup chopped roasted pistachios (lightly salted)
- 1 cup white chocolate chips (optional)
- Flaked sea salt for garnish (optional)
Swaps:
- Use maple syrup instead of honey for an earthier sweetness.
- Dark or semi-sweet chocolate chips if you prefer less creamy sweetness.
- Unsalted pistachios + a pinch more sea salt if you want to control salt levels.
Instructions (Step-by-Step)
Step 1: Brown the Butter
- Melt butter in a saucepan over medium-low heat.
- Stir or swirl until it foams and turns golden amber (about 5 minutes).
- Remove from heat and let cool for 20–30 minutes.
Step 2: Prep the Oven & Tray
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
Step 3: Mix Wet Ingredients
- In a large bowl or stand mixer, beat cooled brown butter, brown sugar, and granulated sugar until creamy (about 1 minute).
- Add honey, egg, vanilla, and salt. Mix until smooth.
Step 4: Add Dry Ingredients
- Stir in baking soda and flour until just combined.
- Fold in pistachios and chocolate chips (if using).
Step 5: Scoop & Bake
- Scoop dough into 2-tbsp portions and place 2 inches apart on tray.
- Bake 8–10 minutes, until edges are lightly golden but centers still look soft.
Step 6: Cool & Garnish
- Let cookies rest on the tray for 5 minutes.
- Transfer to a rack, sprinkle with flaked sea salt, and cool completely.
Tips & Tricks for Perfect Cookies
- Slightly underbake for a soft, chewy center.
- Rest dough balls in the fridge for 30 minutes if you want thicker cookies.
- Always cool browned butter — warm butter makes cookies spread too much.
- Use coarse sea salt for flavor bursts (kosher works in a pinch).
Variations & Substitutions
- Spiced: Add a pinch of cardamom or cinnamon.
- Gluten-Free: Use a 1:1 GF flour blend.
- Vegan: Swap butter for vegan butter + 1 flax egg.
- Nut Variations: Try almonds or hazelnuts instead of pistachios.
- Bars Instead of Cookies: Press dough into a pan and bake as chewy bars.
Storage & Freezing
- Store in an airtight container at room temp for 3–4 days.
- Add a slice of bread to the container to keep cookies soft.
- Freeze baked cookies for up to 2 months — thaw at room temp.
- Or freeze dough balls and bake straight from frozen (add 1–2 minutes to bake time).
Nutrition Info (Per Cookie, Approx.)
- Calories: 152
- Fat: 8.4g
- Carbs: 17.7g
- Sugar: 10.3g
- Protein: 2.1g
- Sodium: 107mg
Serving & Pairing Ideas
These cookies shine on:
- Holiday cookie platters and swaps
- Afternoon tea spreads
- Dessert boards with fruit and cheeses
- DIY ice cream sandwiches (honey or pistachio gelato = dreamy combo)
Pair with: chamomile tea, espresso, or a sweet dessert wine like Moscato.
Frequently Asked Questions
Can I use raw pistachios?
Yes, just add extra sea salt for balance.
Can I substitute maple syrup for honey?
Absolutely, same amount, but flavor will be earthier.
Why are my cookies flat?
Likely because butter wasn’t fully cooled, or flour was under-measured.
Can I freeze the dough?
Yes, scoop balls, freeze, then bake straight from frozen.
What chocolate pairs best?
White for creaminess, dark for bold contrast.
Final Thoughts
Salted Honey Pistachio Cookies are proof that a few thoughtful ingredients can transform a simple dessert into something memorable. They’re chewy, sweet, nutty, and just salty enough to keep you reaching for another. Whether you’re baking for yourself, your family, or gifting a batch during the holidays, these cookies bring that mix of comfort and sophistication that never fails to impress.
So, what’s stopping you? Preheat the oven, these cookies are worth it.
Salted Honey Pistachio Cookies (Chewy, Sweet & Salty Perfection)
Ingredients
- 1 cup salted butter (browned and cooled)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup honey (preferably floral or wildflower)
- 1 large egg
- 1 tbsp vanilla extract
- 1 tsp coarse sea salt
- 1 tsp baking soda
- 2½ cups all-purpose flour
- 1 cup chopped roasted pistachios (lightly salted)
- 1 cup white chocolate chips (optional)
- Flaked sea salt for garnish (optional)
Swaps:
- Use maple syrup instead of honey for an earthier sweetness.
- Dark or semi-sweet chocolate chips if you prefer less creamy sweetness.
- Unsalted pistachios + a pinch more sea salt if you want to control salt levels.
Instructions
- Brown the Butter– Melt butter in a saucepan over medium-low heat.– Stir or swirl until it foams and turns golden amber (about 5 minutes).– Remove from heat and let cool for 20–30 minutes.
- Prep the Oven & Tray– Preheat oven to 350°F (175°C).– Line a baking sheet with parchment paper or a silicone mat.
- Mix Wet Ingredients– In a large bowl or stand mixer, beat cooled brown butter, brown sugar, and granulated sugar until creamy (about 1 minute).– Add honey, egg, vanilla, and salt. Mix until smooth.
- Add Dry Ingredients– Stir in baking soda and flour until just combined.– Fold in pistachios and chocolate chips (if using).
- Scoop & Bake– Scoop dough into 2-tbsp portions and place 2 inches apart on tray.– Bake 8–10 minutes, until edges are lightly golden but centers still look soft.
- Cool & Garnish– Let cookies rest on the tray for 5 minutes.– Transfer to a rack, sprinkle with flaked sea salt, and cool completely.
Notes
- Browned Butter Boost: Don’t skip this step — it adds a nutty, caramel depth that makes the cookies unforgettable.
- Texture Trick: Slightly underbake for a softer, chewier center.
- Salt Matters: Use coarse or flaked sea salt for bursts of flavor (fine table salt won’t give the same effect).
- Chocolate Swap: White chocolate gives creamy sweetness, while dark or semi-sweet adds bold contrast.
- Chilling Dough: Optional, but chilling for 30 minutes yields thicker cookies with less spread.
- Freezer-Friendly: Dough balls freeze beautifully — bake from frozen with 1–2 extra minutes.
- Nut Options: Almonds or hazelnuts can be swapped in if pistachios aren’t handy.