Salted Pistachio Cookies (Printable)

Buttery, tender cookies loaded with roasted pistachios and finished with flaky sea salt for a perfect sweet-salty combination.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, room temperature
06 - 3/4 cup granulated sugar
07 - 1/4 cup packed light brown sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Add-ins & Finishing

10 - 1 cup roasted, unsalted pistachios, roughly chopped
11 - Flaky sea salt, for sprinkling

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and fine sea salt. Set aside.
03 - In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Fold in the chopped pistachios.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing about 2 inches apart. Gently flatten each mound slightly.
08 - Sprinkle the tops with a pinch of flaky sea salt.
09 - Bake for 11-13 minutes, until the edges are lightly golden but centers are still soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The combination of buttery dough and salty nuts creates that perfect sweet and salty balance everyone craves
  • These cookies are incredibly tender with slightly crisp edges and soft centers that keep people coming back for more
02 -
  • Overbaking is the enemy of good cookies, pull them from the oven when edges are golden but centers look underbaked
  • Room temperature ingredients make a huge difference in texture, cold butter will not cream properly with the sugars
03 -
  • Weigh your flour if possible, using too much flour is the most common reason cookies turn out tough or dry
  • Chop the pistachios into uneven pieces, some smaller and some larger gives better texture throughout every bite

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