Salted Honey Pistachio Cookies (Print version)

Soft, chewy treats featuring pistachios, honey, and sea salt for a balanced sweet-salty flavor. Ready in under 30 minutes.

# What goes in:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon baking powder
04 - 1/4 teaspoon 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 teaspoon vanilla extract

→ Nuts & Topping

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

# Cooking steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and fine sea salt in a medium bowl until well blended.
03 - Beat butter, honey, and brown sugar with an electric mixer until creamy and light, approximately 2 to 3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
06 - Gently fold chopped pistachios into the dough until evenly distributed.
07 - Scoop tablespoon-sized portions 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 to 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.

# Tips from flavorandfeast:

01 -
  • The honey keeps them incredibly soft for days, unlike most cookies that stale out quickly
  • That sweet-salty combination hits every craving at once, making them utterly addictive
02 -
  • Honey-based cookies brown faster than sugar-only ones, so watch them closely after 10 minutes
  • These look done before they actually are, so trust the soft centers and let them finish cooking on the hot sheet
03 -
  • Toast your pistachios lightly before chopping if you want an even deeper nutty flavor
  • Use a cookie scoop for uniform size so they all bake at the same rate

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