Salted Honey Pistachio Cookies (Printable Version)
Chewy honey-infused cookies with crunchy pistachios and sea salt topping
# 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
# Directions:
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, mixing until combined.
05 - Gradually add dry ingredients to wet ingredients, mixing just until no dry streaks remain.
06 - Fold in chopped pistachios, reserving 2 tablespoons for topping.
07 - Scoop tablespoonfuls of dough onto prepared baking sheets, spacing at least 2 inches apart.
08 - Press a few reserved pistachios onto each dough ball and lightly flatten.
09 - Bake for 11-13 minutes until edges are golden and centers are just set.
10 - Remove from oven and sprinkle immediately with flaky sea salt. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The honey creates this incredible chewy texture that keeps for days
- That final sprinkle of flaky salt makes these completely addictive
02 -
- Chilling the dough for 30 minutes prevents excessive spreading
- The cookies continue cooking on the hot sheet, so don't overbake
03 -
- Room temperature ingredients make all the difference in texture
- Weigh your honey for the most consistent results every time