Salted Honey Pistachio Cookies (Print Version)

Chewy honey-infused cookies with crunchy pistachios and sea salt topping. Easy 32-minute treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, room temperature
06 - 1/2 cup honey
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Nuts & Topping

11 - 1 cup shelled, unsalted pistachios, roughly chopped
12 - Flaky sea salt, for sprinkling

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and fine sea salt in a medium bowl.
03 - Beat butter, honey, granulated sugar, and brown sugar in a large bowl until light and creamy, about 2-3 minutes.
04 - Add egg and vanilla extract to butter mixture. Mix until fully combined.
05 - Gradually add dry ingredients to wet mixture, mixing just until no dry streaks remain.
06 - Fold chopped pistachios into dough, reserving 2 tablespoons for topping.
07 - Scoop tablespoonfuls of dough onto prepared baking sheets, spacing at least 2 inches apart.
08 - Press reserved pistachios onto each dough ball and lightly flatten tops.
09 - Bake for 11-13 minutes until edges are golden and centers are just set.
10 - Remove from oven, sprinkle immediately with flaky sea salt. Cool on baking sheet for 5 minutes, then transfer to wire rack.

# Expert Advice:

01 -
  • The honey creates an incredible chewiness that lasts for days, unlike cookies that turn into hockey pucks overnight
  • That finish of flaky sea salt transforms these from merely sweet into something sophisticated and memorable
02 -
  • The dough will feel softer than typical cookie dough because of the honey, so don't be tempted to keep adding flour
  • These cookies continue firming up significantly during that 5-minute cooling period on the baking sheet, so underbaking slightly is actually the secret to perfect texture
03 -
  • If your pistachios are salted, reduce the fine sea salt in the dough to 1/4 teaspoon to avoid over-salting
  • Rotate your baking sheets halfway through baking time if your oven has hot spots, which ensures even browning

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