These Salted Honey Pistachio Cookies offer a sophisticated yet easy-to-bake treat—featuring nutty roasted pistachios, floral honey sweetness, and buttery browned butter for depth of flavor. Finished with a pinch of sea salt, they strike the perfect balance of chewy, sweet, and savory. Ideal for gifting or enjoying with tea, these cookies are irresistibly elegant and utterly addictive.
1 cup (227 g) unsalted butter
½ cup light brown sugar, packed
¼ cup granulated sugar
½ cup (about 150 g) honey
1 large egg
1 Tbsp vanilla extract
1 tsp coarse sea salt (in dough)
1 tsp baking soda
2½ cups all‑purpose flour
1 cup chopped roasted pistachios
1 cup white chocolate chips (optional)
Flaky sea salt for garnish (optional)
In a saucepan over medium-low heat, melt the butter and let it cook until it begins to brown and smell nutty (about 5 min), then remove from heat and let cool 20–30 min.
Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
Beat cooled browned butter with brown sugar and granulated sugar until creamy (about 1 min). Add honey, egg, vanilla, salt, and baking soda; mix another minute.
On low speed, mix in flour until just combined. Fold in chopped pistachios and white chocolate chips.
Scoop ~2‑Tbsp dough balls onto prepared sheets, spacing ~2 in apart. Bake 8 minutes, until edges are lightly golden and centers look set.
Let cookies rest on the baking sheet for 3–5 min to finish setting, then transfer to a wire rack to cool completely.
If desired, sprinkle with flaky sea salt immediately after baking for a finishing touch.
Calories: ~152 kcal
Total Fat: ~8.4 g
Carbohydrates: ~17.7 g
Protein: ~2.1 g
Sugars: ~10.3 g
Sodium: ~107 mg
Cholesterol: ~20 mg