Salted Pistachio Cookies
Crispy on the outside and chewy on the inside, these Salted Pistachio Cookies with a delightful nutty flavor and a sprinkle of sea salt are perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Make sure your butter is at room temperature.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shelled pistachios, chopped Feel free to customize with your favorite nuts.
- to taste sea salt for sprinkling This adds great flavor contrast.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet butter and sugar mixture, stirring until just combined.
- Gently fold in the chopped pistachios until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto ungreased baking sheets, leaving space between each.
- Lightly sprinkle sea salt on top of each cookie before baking.
Baking
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and cool on baking sheets for about 5 minutes before transferring to wire racks to cool completely.
Notes
Store in an airtight container at room temperature for up to one week or refrigerate for longer shelf life. They freeze well for up to three months. Thaw overnight in the refrigerator or warm in the oven at a low temperature for a few minutes before serving.