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Salted Honey Pistachio Cookies (Chewy, Sweet & Salty Perfection)

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Prep Time 19 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 152 kcal

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.