Prepare to embark on a mouthwatering journey that will revolutionize your cookie experience! These aren't just ordinary cookies - they're a decadent symphony of flavors that will make your taste buds dance with pure delight. Imagine biting into a perfectly golden, buttery cookie that combines the rich nuttiness of pistachios and macadamia nuts with a luscious honey sweetness, all topped with a tantalizing hint of sea salt. Whether you're a baking enthusiast or a cookie connoisseur, this recipe promises to be your new obsession that will have everyone begging for more!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 large egg
- 1/2 cup chopped pistachios
- 1/2 cup chopped macadamia nuts
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the honey and egg to the butter mixture, beating until fully incorporated and smooth, scraping down the sides of the bowl as needed.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chopped pistachios and macadamia nuts using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie dough ball with the back of a spoon or your fingertips, creating a slightly uniform shape.
- Optional: Sprinkle a small pinch of flaky sea salt on top of each cookie for extra flavor contrast.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Matters: Ensure your butter, egg, and honey are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: Mix the dry and wet ingredients just until combined to keep your cookies tender and soft.
- Nut Preparation: Chop your pistachios and macadamia nuts to a consistent size for even distribution and texture.
- Sea Salt Trick: Use flaky sea salt for the topping - it provides a beautiful crunch and flavor burst.
- Baking Precision: Watch your cookies carefully during the last few minutes of baking. The golden-brown edges are your key indicator of perfect doneness.
- Cooling is Crucial: Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Tip: Store in an airtight container to maintain freshness and soft texture for up to 5 days.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 12g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 25mg
