Description
A delightful balance of sweet honey and crunchy pistachios in a buttery cookie.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shelled pistachios, roughly chopped
- Flaky sea salt, for sprinkling
Instructions
- Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
- Add the honey, then the eggs and vanilla extract, mixing on low speed until just combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low until just combined.
- Gently fold in the chopped pistachios.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Portion the dough onto the prepared sheets, leaving space between each cookie.
- Sprinkle a pinch of flaky sea salt on top of each cookie.
- Bake for 10-12 minutes until the edges are lightly golden.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week. They can also be refrigerated or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, pistachio, dessert, baking, honey