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Salted Honey Pistachio Cookies

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Salted Honey Pistachio Cookies are a delightful fusion of sweet and savory flavors, combining the richness of browned butter, the natural sweetness of honey, and the crunch of pistachios. These cookies are further enhanced with white chocolate chips and a sprinkle of sea salt, offering a sophisticated twist on a classic treat. #SaltedHoneyPistachioCookies #BakedWithLove #SweetAndSalty #CookiePerfection #BakingDelight

Ingredients

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  • 1 cup unsalted butter
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup honey
  • 1 large 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

  1. In a medium saucepan over medium-low heat, melt the butter and bring to a boil. Stir consistently as the butter boils and begins to brown (about 5 minutes) until it turns a deep amber color. Remove from heat and allow the butter to cool for 20-30 minutes.
  2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  3. Once the 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.
  4. Add the honey, egg, vanilla extract, sea salt, and baking soda to the mixture. Mix for an additional minute until well combined.
  5. Turn the mixer to low and gradually add the flour, mixing until just incorporated.
  6. Stir in the chopped pistachios and white chocolate chips until evenly distributed.
  7. Using a medium cookie scoop (approximately 2 tablespoons), drop the dough onto the prepared baking sheet about 2 inches apart.
  8. Bake for 8 minutes, or until the edges are lightly golden. Be careful not to over-bake.
  9. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
  10. If desired, sprinkle with flaked sea salt before serving.

Notes

  • For a softer texture, slightly underbake the cookies and let them rest on the baking sheet for a few minutes before transferring to a wire rack.
  • Store the cookies in an airtight container at room temperature for up to 5 days.
  • For a variation, consider substituting the white chocolate chips with dark chocolate chips for a richer flavor.

Nutrition

Find it online: https://easyfoodflash.com/salted-honey-pistachio-cookies/