Description
These Salted Honey Pistachio Cookies are a delightful combination of nutty pistachios, sweet honey, and rich browned butter, enhanced with a touch of sea salt and white chocolate chips. Baked to golden perfection, they offer a chewy texture with a slightly crisp edge, perfect for an indulgent treat or sharing with friends.
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 extract
- 1 teaspoon coarse sea salt
Dry Ingredients
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
Add-ins
- 1 cup chopped pistachios
- 1 cup white chocolate chips
Optional
- Flaked sea salt for garnish
Instructions
- Brown the Butter: In a medium saucepan over medium-low heat, melt the butter and bring to a boil. Stir or swirl the pan consistently as the butter boils and begins to brown, about 5 minutes, until it turns a deep amber color. Remove from the heat and allow it to cool for 20 to 30 minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to use later.
- Combine Wet Ingredients: Once the browned butter has cooled, pour it into the bowl of a stand mixer. Add the brown sugar and granulated sugar, mixing on medium speed for 1 minute until combined. Add honey, egg, vanilla extract, coarse sea salt, and baking soda. Continue mixing for another minute until fully incorporated.
- Add Flour and Mix-ins: Reduce mixer speed to low and gradually add the flour until just incorporated. Avoid over-mixing. Fold in the chopped pistachios and white chocolate chips to evenly distribute them through the dough.
- Form and Bake Cookies: Using a medium cookie scoop (about 2 tablespoons), drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8 minutes, or until the edges are lightly golden. Take care not to over-bake to keep the cookies chewy.
- Cool Cookies: Let the cookies cool on the baking sheet for 3 to 4 minutes before transferring them to a wire rack to cool completely, preserving their texture.
- Optional Garnish: Sprinkle the cooled cookies lightly with flaked sea salt for an added touch of flavor and a beautiful finish.
Notes
- Browned butter adds a rich, nutty flavor but be careful not to burn it; watch closely as it changes color.
- Do not overmix the dough after adding flour to avoid tough cookies.
- Spacing cookies about 2 inches apart ensures they have enough room to spread without merging.
- Baking time is precise; check closely for lightly golden edges to maintain chewiness.
- Flaked sea salt is optional but enhances the sweet and savory contrast.
