Name: Salted Honey Pistachio Cookies Recipe
Prep time: 30 min
Cook time: 8 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup butter; 1/2 cup light brown sugar; 1/4 cup granulated sugar; 1/2 cup honey; 1 egg; 1 tablespoon vanilla extract; 1 teaspoon coarse sea salt; 1 teaspoon baking soda; 2 1/2 cups all-purpose flour; 1 cup chopped pistachios; 1 cup white chocolate chips; Flaked sea salt for garnish

Jump to Recipe

If you’ve ever dreamed of a cookie that combines rich, nutty flavors with the striking sweetness of honey and a final touch of salt, let me introduce you to Salted Honey Pistachio Cookies. These are the kind of cookies that make you pause after the first bite—soft, buttery, shimmery with white chocolate bits, and fragrant with toasted pistachios. What truly sets them apart is the golden brown butter and that honeyed glow you taste in every single crumb. Trust me, they’re a staple in my kitchen for a reason!

Salted Honey Pistachio Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Salted Honey Pistachio Cookies is that every ingredient has its time to shine. All are pantry staples with one or two delicious upgrades—each one lending flavor, crunch, or that luscious melt-in-your-mouth creaminess to these unforgettable cookies.

Butter: Browning the butter deepens the flavor and gives the cookies a warm, nutty backbone you’ll absolutely love.
Light Brown Sugar: Adds moisture and hints of caramel that pair perfectly with honey and pistachios.
Granulated Sugar: Gives the cookies their soft texture and balanced sweetness without overpowering the honey.
Honey: The real star here; it sweetens yet brings a floral, almost earthy complexity to every bite.
Egg: Acts as a binder and helps keep the cookies luxuriously chewy.
Vanilla Extract: Rounds out the flavors with its smooth, warm aroma—don’t skip this!
Coarse Sea Salt: Salt is that essential finishing touch that elevates the sweetness and wakens up every flavor.
Baking Soda: Lends the cookies their lightness and that gorgeous lift.
All Purpose Flour: Gives the cookies their structure and classic cookie crumb.
Chopped Pistachios: For that unmistakable crunch and a pop of beautiful green; use roasted, salted if you want extra depth.
White Chocolate Chips: Bring a creamy, sweet pop in every bite, balancing the salty and nutty notes.
Flaked Sea Salt (optional, for garnish): For the ultimate finish, add a pinch of flaked salt on top of every warm cookie.

How to Make Salted Honey Pistachio Cookies

Step 1: Brown the Butter

Start with patience and excitement, because browning butter is pure kitchen magic. Place your butter in a medium saucepan and set it over medium-low heat. Stir consistently as it melts, foams, and then bubbles—watch closely as it turns a toasty deep amber and releases a nutty aroma. This takes about 5 minutes. Once you get that perfect color, take the pan off the heat and let the butter cool for 20–30 minutes, which makes sure it won’t scramble your egg later.

Step 2: Prep Your Baking Sheet

While the butter cools, preheat your oven to 350°F. Line a baking sheet with parchment paper. This not only helps the Salted Honey Pistachio Cookies bake evenly but also makes cleanup a total breeze.

Step 3: Mix the Wet Ingredients

Once the browned butter has cooled, pour it into the bowl of your stand mixer. Add both sugars and beat them together on medium speed for about a minute, until the mix looks creamy and smooth. Then mix in the honey, egg, vanilla extract, sea salt, and baking soda. Continue mixing until everything is fully blended and your kitchen already smells outrageously good!

Step 4: Add the Dry Ingredients

Turn your mixer to low and gently add the flour until just combined—don’t overmix. Now stir in those perfectly chopped pistachios and white chocolate chips. You’ll see pops of green and creamy white in the soft dough—so inviting!

Step 5: Scoop and Bake

Using a medium cookie scoop or two tablespoons, drop dough mounds onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 8 minutes, or just until the edges turn lightly golden. Keep an eye on them; under-baked means perfect chewiness, and a golden edge means flavor!

Step 6: Cool the Cookies

Let the cookies rest for 3–4 minutes right on the baking sheet—they’ll finish baking in their own gentle heat. Then, with care, transfer them to a wire rack to cool completely. This little pause is what gives Salted Honey Pistachio Cookies their soft center and delicately crisp edge.

Step 7: Finish with Flaked Salt

If you’re a fan of the salty-sweet combo, sprinkle a pinch of flaked sea salt over each cookie while they’re still warm. Every bite is a symphony!

How to Serve Salted Honey Pistachio Cookies

Garnishes

Nothing elevates these cookies like a final dusting of flaky salt or a few more chopped pistachios pressed gently on top as they cool. The salt crystals add that lovely contrast, and the extra pistachios catch the eye (and taste buds).

Side Dishes

Serve your Salted Honey Pistachio Cookies alongside a tall glass of cold milk, a steamy latte, or hot herbal tea. For a party, add them to a dessert platter with fruit and dark chocolate squares—the honey in these cookies pairs so well with tangy or bitter flavors.

Creative Ways to Present

Stack these cookies in a wide-mouth jar for an edible gift, or arrange them in a rustic basket with a jar of local honey and ribbon for an extra thoughtful touch. For gatherings, I love to set out mini cookies with espresso shots for a sweet-and-salty “cookie bar” experience.

Make Ahead and Storage

Storing Leftovers

Salted Honey Pistachio Cookies stay soft and chewy for days if stored in an airtight container at room temperature. Slip a piece of parchment or wax paper between layers to avoid sticking, and they’ll keep fresh for up to 5 days.

Freezing

Both the cookie dough and the baked cookies freeze beautifully. For dough, scoop into balls, freeze on a tray, and then store in a zip-top bag for up to 3 months. Baked cookies can be cooled and frozen, too—just wrap them well and thaw at room temperature whenever the craving hits.

Reheating

A quick 5–10 seconds in the microwave brings baked Salted Honey Pistachio Cookies back to that just-baked warmth. If you’re reheating several, pop them in a 300°F oven for a few minutes until soft and fragrant again.

FAQs

Can I use salted pistachios instead of unsalted ones?

Absolutely! Salted pistachios add a lovely extra pop of flavor. Just taste your cookie dough and consider reducing the added sea salt in the batter to keep everything balanced.

What’s the secret to chewy cookies?

Browning your butter, not overbaking, and measuring your flour carefully are the keys for ultra-chewy Salted Honey Pistachio Cookies. Also, honey adds natural moisture—helping keep the texture soft.

Can I substitute the white chocolate chips?

Of course! White chocolate gives a creamy sweetness, but you can swap in milk chocolate, dark chocolate, or even butterscotch chips for a fun twist.

Can I make these cookies gluten-free?

Yes, just use your favorite 1-for-1 gluten-free all purpose blend in place of the regular flour. Watch your baking time, since every flour blend is a little different.

How do I know when the cookies are done?

Look for delicately golden edges while the centers remain pale and just set. They might look slightly underbaked in the very middle—that’s perfect, as they’ll finish setting up as they cool on the sheet.

Final Thoughts

If you’re searching for a cookie that’s sweet but balanced, familiar yet totally unique, I can’t recommend Salted Honey Pistachio Cookies enough. Trust yourself with the brown butter and go all in—the aroma alone will have your kitchen buzzing! Your friends and family will ask for the recipe, and you’ll be so glad you gave these glorious little cookies a try.

Salted Honey Pistachio Cookies Recipe

★★★★★

4.9 from 20 reviews

Author: anna
Total Time: 1 hour
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

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Description

These Salted Honey Pistachio Cookies are a delightful balance of sweet and salty, with a nutty crunch from chopped pistachios and creamy white chocolate chips. The addition of a hint of sea salt elevates the flavors to create a truly irresistible treat.

Instructions

Brown the Butter: In a medium saucepan, melt the butter over medium-low heat until it boils and browns, about 5 minutes. Remove from heat and cool for 20-30 minutes.
Preheat Oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a stand mixer bowl, combine browned butter, brown sugar, granulated sugar, honey, egg, vanilla, sea salt, and baking soda. Mix until combined.
Add Dry Ingredients: Stir in flour until just incorporated, then mix in pistachios and white chocolate chips.
Bake: Use a cookie scoop to drop dough onto baking sheet and bake for 8 minutes until lightly golden. Do not over-bake.
Cool and Garnish: Cool cookies on sheet for a few minutes, then transfer to a wire rack. Optionally, sprinkle with flaked sea salt.

Prep Time: 30 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American