Description
These salted pistachio cookies offer a perfect chewy texture with fresh crunchy pistachios and a sprinkle of flaky sea salt for a delightful sweet and salty balance. Easy to make and perfect for any occasion.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Flaky sea salt for topping
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups (210g) unsalted shelled pistachios, lightly toasted
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Toast the pistachios in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant and slightly darker. Let cool.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar with a hand mixer on medium speed until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and mix until combined.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
- Gently fold in toasted pistachios, reserving a few to sprinkle on top.
- Using a cookie scoop or tablespoon, drop dollops of dough onto the baking sheet about 2 inches apart. Sprinkle each with flaky sea salt.
- Bake for 12-15 minutes, rotating the pan halfway through. Edges should be set and golden, centers slightly soft.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Do not skip toasting the pistachios to enhance flavor and crunch. Use softened butter, not melted, for the best texture. Room temperature eggs mix better. Avoid overmixing after adding flour to prevent tough cookies. Use flaky sea salt on top for the best salty-sweet contrast. Cool cookies on the pan before transferring to avoid breakage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Fat: 7
- Carbohydrates: 18
- Fiber: 1.5
- Protein: 3
Keywords: salted pistachio cookies, chewy cookies, pistachio recipe, easy cookies, sea salt cookies, nutty cookies, homemade cookies