why make this recipe

These Irresistible Sea Salt Pistachio Cookies are perfect for anyone who loves a sweet treat with a bit of crunch and a hint of salt. The combination of rich butter, sweet sugars, and nutty pistachios topped with flaky sea salt creates a cookie that is both satisfying and delicious. They are excellent for sharing with friends and family or for enjoying as a personal treat with a warm cup of coffee or tea.

how to make Irresistible Sea Salt Pistachio Cookies

Ingredients:

1 cup (226g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (150g) packed brown sugar
2 large eggs
2 tsp vanilla extract
2 ½ cups (310g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (130g) shelled pistachios, roughly chopped
Flaky sea salt, for topping

Directions:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine 1 cup (226g) softened unsalted butter, ¾ cup (150g) granulated sugar, and ¾ cup (150g) packed brown sugar. Use an electric mixer to beat until light and fluffy, about 2-3 minutes.
Beat in 2 large eggs, one at a time, followed by 2 tsp vanilla extract.
In a separate bowl, whisk together 2 ½ cups (310g) all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Gently stir in 1 cup (130g) of roughly chopped pistachios using a rubber spatula.
Scoop out dough balls using a cookie scoop or tablespoon. Place them on the prepared baking sheets, leaving about 2 inches between each cookie.
Sprinkle a pinch of flaky sea salt on top of each cookie.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly underdone, but they’ll set as they cool.
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

how to serve Irresistible Sea Salt Pistachio Cookies

These cookies are best enjoyed warm or at room temperature. You can serve them as an afternoon snack, dessert after a meal, or even as a treat for gatherings. Pair them with milk, coffee, or tea for a delightful combination.

how to store Irresistible Sea Salt Pistachio Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will last for about a week, but you can also freeze them for longer storage. Just make sure to separate layers with parchment paper to prevent sticking.

tips to make Irresistible Sea Salt Pistachio Cookies

Make sure your butter is softened to room temperature for the best texture.
Don’t overmix the dough, as this can lead to tough cookies.
Feel free to chop the pistachios coarsely or finely, depending on your texture preference.
Adjust the amount of flaky sea salt on top based on how salty you want your cookies.

variation

You can add chocolate chips or chunks to the dough for an extra chocolatey flavor, or substitute almonds or walnuts for the pistachios to cater to different tastes.

FAQs

1. Can I use salted pistachios in this recipe?
Yes, you can use salted pistachios, but be cautious with the amount of flaky sea salt you add on top.

2. What if I don’t have baking powder?
You can substitute baking powder with baking soda, but you may need to adjust the amount of salt in the recipe since baking soda is more potent.

3. How can I make the cookies chewier?
For chewier cookies, try chilling the dough for about 30 minutes before baking, and slightly underbake them for a softer center.