Salted Honey Pistachio Cookies (Printer-Friendly)

Soft, chewy cookies with roasted pistachios, floral honey, and flaky sea salt create the ultimate sweet-salty combination.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup honey
07 - 1/2 cup brown sugar, packed
08 - 1 large egg
09 - 1 tsp vanilla extract

→ Nuts & Topping

10 - 3/4 cup shelled pistachios, roughly chopped
11 - Flaky sea salt, for sprinkling

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and fine sea salt.
03 - In a large bowl, beat butter, honey, and brown sugar with an electric mixer until creamy and light, about 2–3 minutes.
04 - Add egg and vanilla extract to the butter mixture and beat until fully incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Fold in chopped pistachios.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Lightly flatten each ball of dough and sprinkle each with a pinch of flaky sea salt.
09 - Bake for 10–12 minutes, until edges are lightly golden but centers are still soft.
10 - Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Hints:

01 -
  • The honey creates a chewy, tender center that stays soft for days unlike traditional sugar cookies that can get hard
  • That flaky sea salt on top makes each bite an experience of sweet and salty that keeps you reaching for just one more
02 -
  • Honey makes dough behave differently so do not worry if it feels slightly stickier than regular cookie dough
  • These cookies continue baking on the hot sheet so removing them when they look slightly underdone is crucial
03 -
  • Weigh your honey instead of measuring by volume for consistent results every time
  • Chop extra pistachios and press some into the tops before baking for a prettier presentation

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