Dessert

Salted Honey Pistachio White Chocolate Chip Cookies Recipe

ByMaya Arden January 28, 2026January 28, 2026

Introduction

These Salted Honey Pistachio Cookies with White Chocolate Chips offer a delightful balance of sweet and salty flavors. The browned butter adds a rich, nutty depth, while the pistachios provide a satisfying crunch. Perfect for an elegant treat or everyday indulgence.

Seven round cookies with a light golden-brown surface are placed on a wooden board. Each cookie is loaded with white chocolate chips and pieces of green pistachios, creating a bumpy texture with bits of nuts visible on top. Around the cookies, flakes of coarse sea salt are scattered on the wooden board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter
1/2 cup light brown sugar

1/4 cup granulated sugar
1/2 cup honey

1 egg
1 tablespoon vanilla extract

1 teaspoon coarse sea salt
1 teaspoon baking soda
2 1/2 cups all purpose flour

1 cup chopped pistachios
1 cup white chocolate chips
Flaked sea salt for garnish (optional)

Instructions

Step 1: In a medium saucepan over medium-low heat, melt the butter and bring it to a boil. Stir or swirl the pan continuously as the butter boils and begins to brown, about 5 minutes, until it turns a deep amber color. Remove from heat and let the butter cool for 20 to 30 minutes.
Step 2: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
Step 3: Once the browned butter has cooled, add it to the bowl of a stand mixer along with the brown sugar and granulated sugar. Mix on medium speed for 1 minute until combined.

Step 4: Add the honey, egg, vanilla extract, coarse sea salt, and baking soda to the bowl. Mix for another minute until everything is incorporated.
Step 5: Reduce the mixer to low speed and gradually add the all-purpose flour, mixing just until combined. Avoid over-mixing.
Step 6: Fold in the chopped pistachios and white chocolate chips with a spatula until evenly distributed.

Step 7: Using a 2-tablespoon cookie scoop or spoon, drop dough balls onto the prepared baking sheet about 2 inches apart.
Step 8: Bake for 10 to 11 minutes, or until the edges are lightly golden. Be careful not to over-bake.
Step 9: Let the cookies cool on the baking sheet for 3 to 4 minutes before transferring them to a wire rack to cool completely.

Step 10: If desired, sprinkle the cooled cookies with flaked sea salt for an extra salty crunch.

Tips & Variations

For a deeper nutty flavor, toast the pistachios lightly before chopping and adding them to the dough.
Substitute the white chocolate chips with dark or milk chocolate chips for a different sweetness profile.

If you prefer a less sweet cookie, reduce the honey to 1/3 cup and balance with a bit more brown sugar.
Make sure to let the browned butter cool sufficiently to avoid cooking the egg when mixing.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them frozen in a sealed container or bag for up to 3 months. Reheat gently in a warm oven or microwave for a few seconds to refresh their soft texture.

How to Serve

The image shows a close-up of soft cookies placed on a wooden board set against a white marbled surface. Each cookie is round and thick with a slightly uneven texture, displaying bits of white chocolate chips and chopped green pistachios embedded both on the top and inside the dough. The cookies have a light golden-brown color with small cracks and a chewy look. Some coarse salt flakes are sprinkled over and around the cookies on the wooden board, adding a touch of texture and detail to the scene. The focus is on the front cookie, with others blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of browning it?

Yes, but browning the butter adds a rich, nutty flavor that enhances the cookies. If you skip this step, the cookies will still be tasty but less complex in flavor.

Can I substitute the pistachios with another nut?

Absolutely. Almonds, pecans, or walnuts work well as alternatives. Just chop them roughly to maintain a good texture.

Maya Arden