I finally cracked the method behind my Salted Pistachio Cookies, where pistachios, honey and a pinch of sea salt come together in an unexpected way.

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I cant resist a cookie that surprises me, and these Salted Honey Pistachio Cookies do exactly that. I was aiming for sweet but not cloying, and I packed in crunchy pistachios plus a little honey that sorta sneaks in the background.

Calling it my Sea Salt Cookies Recipe felt obvious, cause the idea of sweet and briny just makes you keep eating. They seem simple but theres a small trick to getting the texture right, and once you try one you wont stop thinking about it.

I bake them when I want something bold, not just sugary.

Ingredients

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Butter gives richness, adds tender texture, mostly fat, some vitamin A, makes cookies soft
Brown sugar brings molassesy sweetness, adds moisture, more carbs not much nutrition for baking
Honey gives floral sweetness, little antioxidants, natural sugar so use sparingly sometimes in moderation
Pistachios add crunch, healthy fats, protein, fiber, green color and salty contrast heart friendly
Egg and extra yolk bind dough, add richness, protein, fat, and chew and structure
All purpose flour gives structure, mostly carbohydrates, less fiber than whole grain for cookies
Flaky sea salt finishes sweet, pops flavor, tiny amount balances sweetness perfectly on top

Ingredient Quantities

1 cup (227g) unsalted butter softened

1 cup (220g) light brown sugar packed

1/2 cup (100g) granulated sugar

1 large egg + 1 large egg yolk, room temp

1 tbsp honey, plus 2 to 3 tbsp extra for drizzling

1 tsp vanilla extract

2 1/4 cups (280g) all purpose flour

1 tbsp cornstarch

1 tsp baking soda

1/2 tsp fine sea salt

1 to 1 1/2 cups (140-200g) shelled pistachios toasted, roughly chopped

flaky sea salt for sprinkling, about 1/4 tsp (or to taste)

How to Make this

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1. Preheat oven to 350°F (175°C). If your pistachios aren’t already toasted, spread 1 to 1 1/2 cups on a baking sheet and toast 5 to 7 minutes until fragrant, cool and roughly chop, set aside and reserve about 1/4 cup for topping. Line baking sheets with parchment or a silicone mat.

2. Whisk together 2 1/4 cups (280g) all purpose flour, 1 tbsp cornstarch, 1 tsp baking soda and 1/2 tsp fine sea salt in a bowl. Weigh the flour if you can so cookies turn out consistent.

3. In a large bowl, cream 1 cup (227g) softened unsalted butter with 1 cup (220g) packed light brown sugar and 1/2 cup (100g) granulated sugar until light and fluffy, about 3 to 4 minutes, scraping the bowl a few times. Dont rush this step.

4. Beat in 1 large egg plus 1 large egg yolk (both room temp), then add 1 tbsp honey and 1 tsp vanilla extract, mix until combined but dont overmix.

5. Fold the dry ingredients into the wet with a spatula until just combined, then stir in the chopped pistachios (use the 1 to 1 1/2 cups toasted pistachios). A few streaks of flour are ok, dont overwork the dough or cookies will be tough.

6. Chill the dough 30 minutes for thicker chewy cookies; if you want quicker cookies you can skip chilling but they may spread more. If dough spreads too much bake on a chilled sheet or chill scoops for 10 minutes.

7. Scoop dough into rounded tablespoons or a small cookie scoop (about
1.5 tbsp each) and place 2 inches apart on prepared sheets. Press a few reserved pistachio pieces gently on top of each ball so they look pretty after baking.

8. Bake 10 to 12 minutes until edges are set and centers still look a little soft. Rotate pans halfway through for even color.

9. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack. While warm, drizzle each cookie with 2 to 3 tbsp extra honey (or about 1 tsp per cookie total, adjust to taste) and sprinkle flaky sea salt about 1/4 tsp across the batch, taste and add more if you like that salty pop.

10. Store cooled cookies in an airtight container up to 3 days or freeze dough balls for up to 3 months. Quick tips: use room temp eggs for better emulsion, pack brown sugar, pulse pistachios coarsely so you get crunch not dust, and cornstarch helps keep them tender and soft.

Equipment Needed

1. Baking sheets (2) plus parchment paper or a silicone baking mat
2. Large mixing bowl and a medium bowl for dry ingredients
3. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you prefer)
4. Whisk and rubber/silicone spatula
5. Measuring cups and spoons, and a kitchen scale if you have one (weigh the flour for best results)
6. Cookie scoop (about 1.5 tbsp) or a rounded tablespoon and a small ice cream scoop
7. Wire cooling rack
8. Small baking sheet or pan for toasting pistachios (can be one of the baking sheets)
9. Food processor for coarse chopping pistachios, or a cutting board and a sharp knife

FAQ

Q: What oven temperature and bake time should I use? A: Bake at 350°F (175°C) for about 9 to 12 minutes. You're looking for edges that are set and lightly golden while the centers still look a little soft. For chewier cookies take them out nearer to 9 to 10 minutes, for crispier ones leave them to 12 to 14. Let them rest on the sheet for 5 minutes so they finish cooking.

Q: Do I need to chill the dough? A: You don't have to but chilling helps a lot. 30 minutes makes them less likely to spread, overnight amps the flavor. If you're in a hurry bake right away but expect thinner cookies. If dough was chilled long, let scoops sit 10 to 15 minutes before baking so they spread properly.

Q: Can I use pre-roasted or salted pistachios or swap nuts? A: Yes you can use pre-roasted salted pistachios but cut back on the flaky sea salt on top, theyll already add salt. If you need a swap try toasted almonds or pecans but the honey-pistachio flavor will change, obviously.

Q: How do I toast the pistachios so theyre perfect? A: Toss shelled pistachios on a baking sheet and roast at 350°F for 5 to 8 minutes till fragrant, or toast in a dry skillet over medium for 3 to 5 minutes, stirring. Cool before chopping. Watch them close, they burn fast.

Q: How much honey should I use for drizzling and any tips? A: Use the 2 to 3 tablespoons extra honey listed. Warm it briefly 10 to 20 seconds in the microwave or gently heat in a small pan with a splash of water so it thins and drizzles nicely. Drizzle right before serving so it stays glossy and doesn't totally soak into the cookie.

Q: What's the best way to store or freeze these cookies? A: Store cooled cookies in an airtight container at room temp for up to 3 days, or in the fridge up to a week. Freeze baked cookies in a zip bag up to 3 months, thaw at room temp. You can also freeze scooped dough on a tray then bag it; bake from frozen adding 1 to 2 minutes to bake time.

Salted Honey Pistachio Cookies Recipe Substitutions and Variations

Unsalted butter: swap 1:1 with a vegan stick butter or use refined coconut oil by weight (about 227g). Coconut oil makes cookies a bit crisper and gives a faint coconut note, if you use melted oil chill the dough so it doesn’t spread too much.
Light brown sugar: replace 1:1 with coconut sugar or with dark brown sugar for the same molasses depth. Coconut sugar will be slightly less chewy and a touch nuttier, but it’s an easy swap.
1 large egg + 1 yolk: for egg free, use 2 flax “eggs” (2 tbsp ground flax mixed with 6 tbsp water, let sit 5 min) and stir in 1 tbsp neutral oil to mimic the extra yolk fat. Cookies may be a bit more cake like, but still good.
Pistachios: swap with toasted almonds or hazelnuts, 1 to 1 by weight (140-200g). Rough chop them, you’ll get a different flavor but the crunch and texture work the same.

Pro Tips

1) Weigh the flour if you can, it makes the cookies way more consistent. If you dont have a scale spoon the flour into the cup and level it, dont pack it down or youll end up with dry tough cookies.

2) Cream the butter and sugars until really light and fluffy, and scrape the bowl a bunch. If the butter is too soft chill it for a few minutes, too soft means the dough will spread too much.

3) Toast and chop the pistachios coarsely so you get crunchy bits not dust, pulse a few quick times in a food processor dont blitz them. Toss about a tablespoon of flour with the chopped nuts before adding if you want them to stay suspended in the dough instead of sinking to the bottom.

4) Drizzle the honey while the cookies are still warm so it melts in, but dont drown them or theyll be sticky. Finish with a little flaky sea salt to balance the sweetness, and freeze scooped dough balls on a tray for quick baking later.

Salted Honey Pistachio Cookies Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I finally cracked the method behind my Salted Pistachio Cookies, where pistachios, honey and a pinch of sea salt come together in an unexpected way.

Servings

servings

Calories

213

kcal

Equipment: 1. Baking sheets (2) plus parchment paper or a silicone baking mat
2. Large mixing bowl and a medium bowl for dry ingredients
3. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you prefer)
4. Whisk and rubber/silicone spatula
5. Measuring cups and spoons, and a kitchen scale if you have one (weigh the flour for best results)
6. Cookie scoop (about 1.5 tbsp) or a rounded tablespoon and a small ice cream scoop
7. Wire cooling rack
8. Small baking sheet or pan for toasting pistachios (can be one of the baking sheets)
9. Food processor for coarse chopping pistachios, or a cutting board and a sharp knife

Ingredients

1 cup (227g) unsalted butter softened
1 cup (220g) light brown sugar packed
1/2 cup (100g) granulated sugar
1 large egg + 1 large egg yolk, room temp
1 tbsp honey, plus 2 to 3 tbsp extra for drizzling
1 tsp vanilla extract
2 1/4 cups (280g) all purpose flour
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp fine sea salt
1 to 1 1/2 cups (140-200g) shelled pistachios toasted, roughly chopped
flaky sea salt for sprinkling, about 1/4 tsp (or to taste)

Directions

Preheat oven to 350°F (175°C). If your pistachios aren't already toasted, spread 1 to 1 1/2 cups on a baking sheet and toast 5 to 7 minutes until fragrant, cool and roughly chop, set aside and reserve about 1/4 cup for topping. Line baking sheets with parchment or a silicone mat.
Whisk together 2 1/4 cups (280g) all purpose flour, 1 tbsp cornstarch, 1 tsp baking soda and 1/2 tsp fine sea salt in a bowl. Weigh the flour if you can so cookies turn out consistent.
In a large bowl, cream 1 cup (227g) softened unsalted butter with 1 cup (220g) packed light brown sugar and 1/2 cup (100g) granulated sugar until light and fluffy, about 3 to 4 minutes, scraping the bowl a few times. Dont rush this step.
Beat in 1 large egg plus 1 large egg yolk (both room temp), then add 1 tbsp honey and 1 tsp vanilla extract, mix until combined but dont overmix.
Fold the dry ingredients into the wet with a spatula until just combined, then stir in the chopped pistachios (use the 1 to 1 1/2 cups toasted pistachios). A few streaks of flour are ok, dont overwork the dough or cookies will be tough.
Chill the dough 30 minutes for thicker chewy cookies; if you want quicker cookies you can skip chilling but they may spread more. If dough spreads too much bake on a chilled sheet or chill scoops for 10 minutes.
Scoop dough into rounded tablespoons or a small cookie scoop (about
5 tbsp each) and place 2 inches apart on prepared sheets. Press a few reserved pistachio pieces gently on top of each ball so they look pretty after baking.
Bake 10 to 12 minutes until edges are set and centers still look a little soft. Rotate pans halfway through for even color.
Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack. While warm, drizzle each cookie with 2 to 3 tbsp extra honey (or about 1 tsp per cookie total, adjust to taste) and sprinkle flaky sea salt about 1/4 tsp across the batch, taste and add more if you like that salty pop.
Store cooled cookies in an airtight container up to 3 days or freeze dough balls for up to 3 months. Quick tips: use room temp eggs for better emulsion, pack brown sugar, pulse pistachios coarsely so you get crunch not dust, and cornstarch helps keep them tender and soft.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.