These White Chocolate Pistachio Honey Cookies are soft, chewy and made with browned butter, white chocolate, honey and roasted pistachios. They are extra flavorful, sweet and salty and quite easy to make.
By using honey, the cookies get a different kind of sweetness that really stands out and makes every bite simply delicious. Plus, adding white chocolate – so good. If you’re not a fan of white chocolate, you can also use dark or semi-sweet chocolate for these cookies.
You can choose to make these cookies thin and crunchy or thicker and chewy. It’s totally up to your preference. You should chill the dough balls for a while before baking if you like your cookies chewy or bake them directly if you are into thin and crunchy cookies. Both versions are great in taste, while completely different in texture, of course.
Tools & Equipment
- 2 large baking sheets
- 2 silicone baking mats or parchment paper
- Cutting board
- Ice cream scoop
- Medium saucepan
- Quarter sheet pan
- Sharp knife
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wire rack
Recipe Tips
Chilling: It is not mandatory to chill the dough before baking. However, the cookies will spread more in the oven, resulting in thinner cookies. I like to shape the dough into balls and chill them in the fridge for about 30 minutes or in the freezer for about 15 minutes before baking.
Baking Sheet: Do not place dough balls on a warm baking sheet. Therefore, I always use 2 baking sheets because it makes it easier and shortens the waiting time. However, if you only have 1 baking sheet, let it cool between batches. Otherwise the dough will spread too quickly.
Silicone Baking Mat: I like to use silicone baking mats for baking cookies. Don’t worry if you don’t have a baking mat, you can use parchment paper instead.
Ingredients for White Chocolate Pistachio Honey Cookies
Directions – How to Make White Chocolate Pistachio Honey Cookies
Melt the butter over medium heat and bring to a boil. Let the butter boil, stirring constantly, until it turns into a deep amber color, for about 8 minutes. Remove from the heat and let the butter cool for about 30 minutes.
Preheat the oven to 150°C/300°F. Chop the pistachios and place on a quarter baking sheet. Place in the oven and roast for about 8-10 minutes. Remove from oven and cool on a wire rack. Set oven temperature to 175°C/350°F. Line 2 large baking sheets with silicone baking mats or parchment paper.
In the bowl of a stand mixer add the cooled butter along with the brown and granulated sugar and beat on medium until combined, for about 1 minute. Add honey, egg, vanilla extract, salt and baking soda and beat on medium until well mixed, for about 1 minute.
Add the flour and mix on low until just incorporated, for about 30 seconds. Stir in the roasted pistachios and white chocolate chips until evenly incorporated.
Portion the dough onto the baking sheet, approximately 5cm/2-inches apart. Chill dough balls in the fridge for about 30 minutes or in the freezer for about 15 minutes. Bake for 9-11 minutes or until the edges are lightly golden. Remove from oven and let cookies cool on the baking sheet for about 5 minutes, then place cookies on wire rack and let cool completely.
Storing and Freezing Instructions
Storage: You can store baked cookies at room temperature in a cookie jar or airtight container for up to 1 week.
Freezing Instructions: You can freeze baked cookies in an airtight container or zipper bag for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving. Unbaked cookie dough balls can be frozen for up to 3 months. Do not thaw dough balls before baking, just bake them for an extra minute.
My Summary for White Chocolate Pistachio Honey Cookies
Difficulty: Simple.
Taste & Texture: The cookies taste buttery, nutty and sweet. The honey flavor stands out and makes them so delicious. They are extremely soft and chewy in the center and a little crunchy around the edges. The pistachios also add some extra crunch.
Time: Browning the butter, roasting the pistachios and making the dough takes about 45 minutes total. I suggest chilling the dough balls in the fridge for 30 minutes or in the freezer for 15 minutes. Baking time is about 9-11 minutes per baking sheet.
Test – Chilling vs. Not Chilling the Dough Balls
The cookie in the bottom of the photo was baked directly, while the top cookie in the photo was chilled before baking. As you can see, the cookie in the bottom is thinner and therefore more crunchy, while the top cookie is thicker because it didn’t spread as much in the oven. This cookie is more chewy. Depending on whether you prefer your cookies chewy or really crunchy, you may or may not want to chill the dough balls before baking.
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