Salted Honey Pistachio Cookies (Print)

Chewy cookies with pistachios, honey, and sea salt create an irresistible sweet-salty treat.

# 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 Make:

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, 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 until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart. Lightly flatten each ball of dough.
08 - Sprinkle each cookie 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 Tips:

01 -
  • The honey keeps these cookies incredibly soft for days, unlike traditional sugar cookies that tend to harden up
  • That little hit of flaky sea salt on top makes each bite taste sophisticated without any fancy techniques
02 -
  • Honey is hygroscopic, meaning it attracts moisture from the air, which is why these stay softer longer than other cookies but also means they'll feel slightly sticky to the touch even when fully baked
  • These cookies continue cooking on the hot baking sheet during that 5-minute rest period, so removing them when centers look slightly raw is actually the secret to perfectly soft results
03 -
  • Chill the dough for 30 minutes if it feels too sticky to scoop, which also helps prevent excessive spreading in the oven
  • Rotate your baking sheets halfway through baking time if your oven has hot spots, otherwise some cookies will be done before others

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