Description
These Salted Honey Pistachio Cookies are chewy in the center with lightly crisp edges, packed with roasted pistachios, sweetened with warm honey, and finished with flaky sea salt for the perfect sweet-salty bite.
Ingredients
1 cup (226 g) unsalted butter, melted and cooled slightly
3/4 cup (150 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1/3 cup (110 g) honey
1 large egg
1 egg yolk
2 teaspoons vanilla extract
2 1/4 cups (270 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt (in the dough)
1 cup (about 140 g) roasted unsalted pistachios, chopped medium-fine
Optional: 2 tablespoons honey (for a light glaze)
For topping: flaky sea salt (like Maldon) or coarse sea salt
Instructions
1. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy.
2. Whisk in the honey, then the egg and egg yolk, then the vanilla until fully combined.
3. Add flour, baking soda, and fine sea salt. Stir just until no dry flour streaks remain (do not overmix).
4. Fold in chopped pistachios until evenly distributed.
5. Cover and chill dough for 30 minutes for thicker, chewier cookies.
6. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
7. Scoop dough into 2-tablespoon mounds and place 2 inches apart.
8. Bake 10–12 minutes, until edges are set and lightly golden but centers look slightly underdone.
9. Optional: Brush a tiny amount of honey on warm cookies for a glossy finish.
10. Immediately sprinkle flaky sea salt on top. Cool 5 minutes on pan, then transfer to a rack to cool completely.
Notes
Chilling is the difference between thin cookies and thick, chewy bakery-style cookies—don’t skip it.
Use roasted, unsalted pistachios so you can control the salt with the topping.
Best honey choices: clover, wildflower, or orange blossom. Avoid very strong honey unless you want it to dominate.
If using salted butter, reduce the fine sea salt in the dough to 1/4 teaspoon (still top with flaky salt).
Storage: Airtight container up to 5 days. Freeze baked cookies or dough balls up to 3 months.
Nutrition values are estimates and will vary by brand and cookie size.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 225 kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg