Salted Honey Pistachio Cookies (Printable)

Soft, chewy cookies with pistachios, honey, and sea salt for a sweet-salty treat ready in 27 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 tsp baking soda
03 - 1/4 tsp baking powder
04 - 1/4 tsp fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup honey
07 - 1/2 cup brown sugar, packed
08 - 1 large egg
09 - 1 tsp vanilla extract

→ Nuts & Topping

10 - 3/4 cup shelled pistachios, roughly chopped
11 - Flaky sea salt for sprinkling

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and fine sea salt until well blended.
03 - In a large bowl, beat butter, honey, and brown sugar with an electric mixer until creamy and light, about 2–3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
06 - Fold in chopped pistachios until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Lightly flatten each dough ball and sprinkle with a pinch of flaky sea salt.
09 - Bake for 10–12 minutes until edges are lightly golden but centers remain soft.
10 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The honey keeps them incredibly soft for days, unlike some cookies that turn into hockey pucks after 24 hours
  • That flaky sea salt on top makes them taste like something from a fancy bakery, but they're actually dead simple
02 -
  • These cookies continue cooking on the hot baking sheet, so pulling them out when they look slightly underdone is the secret to that soft, chewy center
  • Honey behaves differently than sugar in baking, making cookies denser and moister, which is exactly what we want here
03 -
  • Weighing your honey instead of measuring by volume ensures consistent results since it's so thick and sticky
  • Letting the dough rest in the refrigerator for 30 minutes before baking helps the flavors develop and prevents excessive spreading

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