Salted Honey Pistachio White Chocolate Chip Cookies Recipe
These Salted Honey Pistachio Cookies with White Chocolate Chips are a delightful blend of rich browned butter, sweet honey, crunchy pistachios, and creamy white chocolate chips, finished with a hint of coarse sea salt for a perfect balance of flavors. Soft and slightly chewy with a golden edge, these cookies are a sophisticated treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet 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
Dry Ingredients
- 1 teaspoon coarse sea salt
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
Add-ins
- 1 cup chopped pistachios
- 1 cup white chocolate chips
Optional Garnish
- Flaked sea salt for garnish
Instructions
- Brown the Butter: In a medium saucepan over medium-low heat, melt the butter and bring it to a boil. Stir or swirl the pan constantly as the butter boils and begins to brown, about 5 minutes, until it turns a deep amber color. Remove from heat and let cool for 20-30 minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Mix Sugars with Butter: Once the browned butter is 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 to combine.
- Add Wet Ingredients and Leaveners: Add the honey, egg, vanilla extract, coarse sea salt, and baking soda to the butter and sugar mixture. Mix on medium speed for another minute until well incorporated.
- Add Flour: Reduce the mixer speed to low, gradually add the all-purpose flour, and mix just until incorporated. Avoid overmixing to keep cookies tender.
- Fold in Pistachios and White Chocolate Chips: Using a spatula, gently stir in the chopped pistachios and white chocolate chips until evenly distributed throughout the dough.
- Scoop Dough onto Baking Sheet: Using a 2-tablespoon cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing each dollop about 2 inches apart to allow spreading.
- Bake the Cookies: Bake cookies in the preheated oven for 10-11 minutes, or until edges are lightly golden. Be careful not to overbake to maintain softness.
- Cool and Garnish: Allow cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely. Once cooled, sprinkle with flaked sea salt if desired for an extra salty crunch.
Notes
- Browned butter adds a rich, nutty flavor—watch closely to prevent burning.
- Do not overbake to keep cookies soft and chewy.
- Chilling the dough for 30 minutes before baking can help control spreading.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Flaked sea salt garnish is optional but enhances the sweet-salty contrast.
Keywords: salted honey pistachio cookies, white chocolate chip cookies, browned butter cookies, nutty cookies, homemade cookies, dessert recipe, baking cookies
