Description
These Salted Honey Pistachio Cookies are a delightful treat featuring browned butter, honey, crunchy pistachios, and sweet white chocolate chips. Their perfect balance of sweet and salty flavors, combined with a chewy texture and a hint of vanilla, makes them an irresistible snack or dessert. Finished with a sprinkle of flaky sea salt, these cookies are perfect for any occasion and bake quickly in just 8 minutes.
Ingredients
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 bean paste
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 begins to brown, about 5 minutes. Watch for a deep amber color to develop. Remove the pan from heat and allow the browned butter to cool for 20-30 minutes to avoid cooking the eggs later.
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for the cookie dough.
- Mix Wet Ingredients: Once the browned butter is cooled, add it to the bowl of your stand mixer along with the brown sugar and granulated sugar. Mix on medium speed for 1 minute to combine thoroughly. Then add honey, egg, vanilla bean paste, coarse sea salt, and baking soda. Mix for another minute until everything is well incorporated.
- Add Dry Ingredients and Mix-ins: Turn the mixer speed to low and gradually add the all-purpose flour, mixing just until it is incorporated to avoid overmixing. Fold in the chopped pistachios and white chocolate chips evenly throughout the dough.
- Scoop and Bake: Using a medium cookie scoop (about 2 tablespoons), drop dough balls onto the prepared baking sheet spaced about 2 inches apart to allow for spreading. Bake in the preheated oven for 8 minutes or until the edges just begin to turn lightly golden. Be careful not to overbake for a chewy center.
- Cool the Cookies: Remove from oven and let the cookies cool on the baking sheet for 3-4 minutes to firm up. Then transfer them to a wire rack to cool completely.
- Optional Garnish: Once cooled, sprinkle the cookies with flaked sea salt to enhance the sweet and salty flavor profile before serving.
Notes
- Allow the browned butter to cool completely before mixing to prevent scrambling the egg.
- Don’t overbake; cookies continue to firm up as they cool, resulting in the perfect chewy texture.
- Use parchment paper or a silicone baking mat to prevent sticking and easy cleanup.
- Store cookies in an airtight container for up to one week to maintain freshness.
- For extra flavor, roast the pistachios lightly before chopping.
