Salted Pistachio Cookies (Print Version)

Buttery cookies studded with roasted pistachios and topped with flaky sea salt for the ultimate sweet-salty treat.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-ins & Finishing

10 - 1 cup roasted, unsalted pistachios, roughly chopped
11 - Flaky sea salt, for sprinkling

# How to Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking powder, baking soda, and fine sea salt in a medium bowl. Set aside.
03 - Cream the butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy, about 2-3 minutes.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Fold in the chopped pistachios until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing about 2 inches apart. Gently flatten each mound slightly.
08 - Sprinkle the tops of each cookie with a pinch of flaky sea salt.
09 - Bake for 11-13 minutes, until the edges are lightly golden but centers are still soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The combination of buttery dough and salty pistachios creates this incredible sophisticated flavor that feels fancy but comes together in under an hour
  • That finish of flaky sea salt on top is what transforms these from good cookies to the kind people ask for by name
02 -
  • I once tried using salted pistachios without adjusting the recipe and ended up with cookies that were way too salty, so either use unsalted nuts or cut the fine salt in half
  • Underbaking these by even one minute makes the difference between a good cookie and an incredible one that stays soft for days
03 -
  • Chop your pistachios by hand rather than in a food processor so you get varied sizes throughout the cookies
  • Let the baking sheets cool completely between batches, otherwise the dough will start spreading before it hits the oven

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