Honey Pistachio Cookies Recipe

Introduction

These Honey Pistachio Cookies blend the rich nuttiness of browned butter with the sweet floral notes of honey. Crunchy pistachios and optional white chocolate chips add texture and flavor, making these cookies a delightful treat for any occasion.

Ingredients

• 1 cup salted butter (browned and cooled)
• ½ cup light brown sugar
• ¼ cup granulated sugar
• ½ cup honey
• 1 large egg
• 1 tbsp vanilla extract
• 1 tsp coarse sea salt
• 1 tsp baking soda
• 2½ cups all-purpose flour
• 1 cup chopped roasted pistachios
• 1 cup white chocolate chips (optional)
• Flaked sea salt for garnish (optional)

Instructions

1. Step 1: Brown the butter by melting it over medium heat until it turns golden and smells nutty. Remove from heat and let it cool for 20–30 minutes.
2. Step 2: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Step 3: In a large bowl, mix the browned butter with both sugars and honey until creamy and smooth.
4. Step 4: Add the egg, vanilla extract, coarse sea salt, and baking soda to the mixture, stirring until combined.
5. Step 5: Gradually stir in the all-purpose flour until the dough comes together, then fold in the chopped pistachios and white chocolate chips if using.
6. Step 6: Scoop dough balls onto the prepared baking sheet, spacing them evenly. Bake for 8–10 minutes until the edges are lightly golden.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaked sea salt if desired.

Tips & Variations

• Use unsalted butter if you prefer, but adjust the added salt accordingly to balance flavors.
• Try substituting pistachios with chopped almonds or pecans for a different nutty taste.
• For extra chewiness, substitute half the all-purpose flour with bread flour.
• Omit the white chocolate chips for a more nut-forward cookie.
• Chill the dough for 30 minutes before baking to help control spreading.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat briefly in a low oven or microwave for a freshly baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of browned butter?

Yes, but browning the butter adds a rich, nutty flavor that enhances the cookie’s taste. If you skip browning, the cookies will still be delicious but less complex in flavor.

Do I have to use white chocolate chips?

White chocolate chips are optional. You can leave them out for a simpler cookie or substitute them with dark or milk chocolate chips depending on your preference.

Honey Pistachio Cookies Recipe

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★★★★★

4.5 from 75 reviews

These Honey Pistachio Cookies combine the rich flavor of browned butter with the natural sweetness of honey, complemented by crunchy roasted pistachios and optional white chocolate chips. Soft and chewy with a hint of sea salt on top, these cookies are a delightful treat perfect for any occasion.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup salted butter (browned and cooled)
• ½ cup light brown sugar
• ¼ cup granulated sugar
• ½ cup honey
• 1 large egg
• 1 tbsp vanilla extract

Dry Ingredients

• 1 tsp coarse sea salt
• 1 tsp baking soda
• 2½ cups all-purpose flour

Add-ins

• 1 cup chopped roasted pistachios
• 1 cup white chocolate chips (optional)

Garnish

• Flaked sea salt for garnish (optional)

Instructions

1. Brown the butter: In a saucepan over medium heat, melt and cook the salted butter until it turns golden brown and develops a nutty aroma. Remove from heat and allow it to cool for 20 to 30 minutes to prevent cooking the egg in the dough.
2. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
3. Mix wet ingredients: In a large mixing bowl, combine the cooled browned butter, light brown sugar, granulated sugar, and honey. Beat them together until the mixture is creamy and smooth. Then add the egg, vanilla extract, coarse sea salt, and baking soda, mixing until fully incorporated.
4. Add dry ingredients and mix-ins: Gradually stir in the all-purpose flour until the dough comes together. Then gently fold in the chopped roasted pistachios and white chocolate chips if using, ensuring even distribution.
5. Shape and bake: Use a cookie scoop or spoon to portion out dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8 to 10 minutes, until the edges are lightly golden but the centers remain soft.
6. Cool and garnish: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. While still warm, sprinkle the tops with flaked sea salt if desired to enhance the flavor contrast.

Notes

• For best results, use salted butter to balance the sweetness and enhance flavor; unsalted butter can be used but adjust the sea salt accordingly.
• Allow the browned butter to cool sufficiently to avoid scrambling the egg when mixed into the dough.
• White chocolate chips are optional and add extra sweetness; omit them for a nut-forward cookie.
• Storing the cookies in an airtight container at room temperature keeps them fresh for up to 5 days.
• For a crunchier cookie, bake an extra 1–2 minutes but be careful not to overbake to avoid dryness.

Keywords: Honey Pistachio Cookies, Browned Butter Cookies, Nutty Cookies, White Chocolate Pistachio Cookies, Homemade Cookies