Honey Pistachio Cookies Recipe

Introduction

These honey cookies offer a delightful balance of sweet and nutty flavors with a chewy texture and a hint of sea salt. Perfect for an afternoon treat or sharing with friends, they combine browned butter and honey for a rich, comforting taste.

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 in a pan over medium heat until it turns golden and fragrant, then let it cool for 20 to 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 mixing bowl, combine the browned butter, light brown sugar, granulated sugar, and honey. Mix until creamy and smooth.
4. Step 4: Add the egg, vanilla extract, coarse sea salt, and baking soda to the mixture, stirring well to integrate.
5. Step 5: Gradually stir in the all-purpose flour until fully incorporated, then gently 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, and bake for 8 to 10 minutes until edges are lightly golden.
7. Step 7: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Garnish with flaked sea salt if desired.

Tips & Variations

• For a more intense nutty flavor, toast the pistachios before chopping and adding to the dough.
• Replace pistachios with chopped walnuts or pecans for a different texture.
• Omit white chocolate chips for a less sweet cookie, or substitute with dark chocolate chunks for contrast.
• If you prefer softer cookies, reduce baking time to 7 minutes.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the baked cookies for up to three months. Reheat gently in a low oven or microwave to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter, but reduce or omit the added coarse sea salt to avoid an overly salty cookie.

How do I know when the cookies are done baking?

The cookies are ready when their edges are lightly golden but the centers still look slightly soft. They will firm up as they cool, so avoid overbaking for a chewy texture.

Honey Pistachio Cookies Recipe

Print Recipe

★★★★★

5 from 143 reviews

These honey cookies feature a rich, nutty flavor from browned butter combined with the natural sweetness of honey. Crunchy pistachios and optional white chocolate chips add texture and a lovely balance of flavors, while a sprinkle of flaked sea salt enhances the overall taste. Perfect as a comforting dessert or a sweet snack with tea or coffee.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: About 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 and let it cool: In a saucepan over medium heat, melt the salted butter and cook until it turns a golden brown color and releases a nutty aroma. Remove from heat and allow it to cool for 20 to 30 minutes to prevent cooking the eggs later.
2. Preheat the oven and prepare baking sheet: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
3. Cream butter, sugars, and honey: In a large mixing bowl, combine the cooled browned butter, light brown sugar, granulated sugar, and honey. Mix until the mixture is creamy and well combined.
4. Add egg, vanilla, salt, and baking soda: Beat in the large egg, vanilla extract, coarse sea salt, and baking soda until the batter is smooth and homogenous.
5. Incorporate flour and mix-ins: Gradually stir in the all-purpose flour until just combined. Fold in the chopped roasted pistachios and white chocolate chips, if using, ensuring even distribution without overmixing.
6. Scoop and bake the dough: Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheet spaced apart. Bake in the preheated oven for 8 to 10 minutes, until the edges are lightly golden.
7. Cool and garnish: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle with flaked sea salt to enhance flavor before serving.

Notes

• For best results, ensure the browned butter is cool to avoid curdling the batter.
• Chopped roasted pistachios add a delightful crunch and flavor; substitute with other nuts if desired.
• White chocolate chips are optional but provide a creamy sweetness that complements the honey.
• Flaked sea salt garnish adds a lovely contrast but can be omitted for a sweeter cookie.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: honey cookies, browned butter cookies, pistachio cookies, white chocolate cookies, baked cookies, sweet snacks, homemade cookies