Salted Honey Pistachio Cookies 

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. 

Ingredients

• 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)
  
  

Directions

1. 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.
   
   

2. Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
   
   

3. 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.
   
   

4. On low speed, mix in flour until just combined. Fold in chopped pistachios and white chocolate chips.
   
   

5. Scoop ~2‑Tbsp dough balls onto prepared sheets, spacing ~2 in apart. Bake 8 minutes, until edges are lightly golden and centers look set.
   
   

6. Let cookies rest on the baking sheet for 3–5 min to finish setting, then transfer to a wire rack to cool completely.
   
   

7. If desired, sprinkle with flaky sea salt immediately after baking for a finishing touch.
   
   

Nutrients (per cookie, based on ~36 cookies)

• 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