Sweet and Salty Pistachio Honey Cookies – These Sweet and Salty Pistachio Honey Cookies. Combine the best of both worlds. In a single bite—sweetness from honey and white chocolate chips. Paired with the salty crunch of pistachios. With just 38 minutes from start to finish. These cookies are perfect. For satisfying those quick cravings. Or impressing guests. With a unique dessert.
The first time I made these Sweet and Salty Pistachio Honey Cookies. It was a bit of an experiment. I love pistachios. But I’d never thought. To put them in a cookie before. My husband and child. Were the true taste-testers. And their wide-eyed smiles after the first bite. Told me everything I needed to know. These cookies quickly became. A household favorite. With everyone fighting. Over the last one. There’s just something about that blend of sweet honey. And salty pistachios. That makes them irresistible.
What makes this Sweet and Salty Pistachio Honey Cookies truly special?
These cookies are the perfect balance of sweet. And savory. Making them a unique treat. That stands out from traditional desserts. The use of honey. Adds a natural sweetness. And chewy texture. While the pistachios bring a satisfying crunch. And a touch of salt. That enhances the flavors. Plus, the browned butter. Gives the cookies a rich, nutty undertone. That makes every bite. A little more special.
What You Need To Make This Sweet and Salty Pistachio Honey Cookies Recipe?
Butter: Browning the butter. Adds a deep, nutty flavor. That elevates the cookie’s richness. Make sure to cool it before mixing. To avoid melting the sugar prematurely.
Light Brown Sugar & Granulated Sugar: The combination of these sugars. Provides the right balance of moisture. And sweetness. Contributing to a chewy, soft texture.
Honey: The star of this recipe. Honey adds natural sweetness. And a delightful chewiness. It also pairs beautifully. With the saltiness of the pistachios.
Vanilla Extract: A tablespoon may seem like a lot. But it enhances the other flavors. And adds a warm, comforting aroma to the cookies.
Coarse Sea Salt: Don’t skip this! The coarse sea salt. Enhances the sweetness of the honey. And balances the richness of the butter. And sugar.
Pistachios: Chopped pistachios add a satisfying crunch. And a burst of savory flavor. That contrasts perfectly with the sweet elements.
White Chocolate Chips: These add creamy sweetness. And balance out the salty pistachios. Making every bite a flavor explosion.
Steps To Make Sweet and Salty Pistachio Honey Cookies:
Step 1: Brown the Butter: In a medium saucepan. Over medium-low heat. Melt the butter. And let it come to a boil. Keep stirring or swirling the pan. As the butter continues to cook. After about 5 minutes. It will turn a deep amber color—this is when it’s perfectly browned. Remove the pan from heat. Allow the butter to cool for 20-30 minutes. This step is crucial. As it adds a rich, nutty flavor to your cookies.
Step 2: Prepare for Baking: Preheat your oven to 350°F. Line a baking sheet. With parchment paper. And set it aside.
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Step 3: Mix the Dough: Once the butter has cooled. Pour it into the bowl of your stand mixer. Add the light brown sugar. And granulated sugar. Mix on medium speed for about 1 minute. Then, add the honey, egg, vanilla extract, sea salt, and baking soda. Mix everything together for another minute. Until the ingredients are well combined.
Step 4: Incorporate the Dry Ingredients: Turn the mixer to low. Gradually add in the flour. Mix just until the flour is incorporated—avoid overmixing. Fold in the chopped pistachios and white chocolate chips. Until evenly distributed throughout the dough.
Step 5: Shape and Bake: Use a medium cookie scoop (about 2 tablespoons) to drop the dough onto the prepared baking sheet. Spacing them about 2 inches apart. Bake the cookies for 8 minutes. Or until the edges are lightly golden. Be careful not to over-bake them.
Step 6: Cool and Enjoy: Let the cookies cool on the baking sheet for 3-4 minutes. Before transferring them to a wire rack. To cool completely. For an extra touch. Sprinkle a little flaked sea salt on top of each cookie. Before they cool down completely.
Tip:
When browning the butter. Keep a close eye on it! The process moves quickly. From perfect to burnt. As soon as the butter reaches a deep amber color. And you notice a nutty aroma. Remove it from the heat immediately. Cooling the butter for 20-30 minutes is crucial. Adding it too hot. Could cause the sugars to dissolve too quickly. Altering the texture of your cookies. For an added flavor twist. Sprinkle flaked sea salt on the cookies. Just before they finish cooling. For an extra burst of salty goodness. That pairs beautifully with the sweet honey. And white chocolate.
Frequently Asked Questions:
Can I substitute the pistachios with another nut?
Absolutely! If you’re not a fan of pistachios. You can substitute them with chopped almonds, walnuts, or even pecans. Each nut will bring a different flavor profile to the cookies. So feel free to experiment!
How long do these cookies stay fresh?
These cookies stay fresh for up to 5 days. When stored in an airtight container. At room temperature. If you’d like to keep them longer. You can freeze them. For up to 3 months.
Can I use salted butter instead of unsalted butter?
Yes. You can use salted butter. But you might want to reduce the amount of added sea salt in the recipe. To avoid making the cookies too salty.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sweet and Salty Pistachio Honey Cookies
Ingredients
- 1 c butter
- 1/2 c light brown sugar
- 1/4 c granulated sugar
- 1/2 c honey
- 1 egg
- 1 tbsp vanilla extract
- 1 tsp coarse sea salt
- 1 tsp baking soda
- 2 1/2 c all-purpose flour
- 1 c chopped pistachios
- 1 c white chocolate chips
- Optional: Flaked sea salt for garnish
Instructions
- Brown the Butter: Melt the butter over medium-low heat. Stirring constantly, until it turns a deep amber color. And has a nutty aroma. Let it cool for 20-30 minutes.
- Prepare for Baking: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Make the Dough: In a stand mixer, combine the cooled butter with both sugars. Mix for 1 minute. Then add the honey, egg, vanilla, sea salt, and baking soda. Mix until smooth. Gradually add the flour. Mixing until just combined. Then fold in the pistachios. And white chocolate chips.
- Bake the Cookies: Scoop the dough onto the baking sheet. Spacing the cookies about 2 inches apart. Bake for 8 minutes. Until the edges are lightly golden.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes. Before transferring to a wire rack. If desired, sprinkle with flaked sea salt.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
