Salty Buttery Pistachio Cookies
Rich, buttery cookies loaded with crunchy pistachios and finished with flaky sea salt for the perfect sweet-salty balance.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp fine sea salt
- 0.75 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 1 egg large
- 1 tsp vanilla extract
- 1 cup pistachios chopped, unsalted
- flaky sea salt for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugars until light and fluffy.
- Add egg and vanilla, mixing well.
- Gradually add dry ingredients until just combined.
- Fold in chopped pistachios.
- Scoop dough onto baking sheets, flatten slightly, and sprinkle with flaky salt.
- Bake 12–15 minutes until lightly golden. Cool on wire racks.
Notes
For best flavor, use high-quality butter and unsalted pistachios.