Name: Pistachio Cookies with Sea Salt
Prep time: 15 min
Cook time: 12 min
Total time: 37 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/3 cup brown sugar; 1 large egg; 1 tsp vanilla extract; 3/4 cup shelled roasted pistachios, roughly chopped; Flaky sea salt, for topping

These pistachio cookies with sea salt are a delightful twist on the classic cookie, combining nutty richness with a touch of flaky sea salt for balance. They’re soft in the center, golden at the edges, and bursting with roasted pistachios for flavor and crunch .

Why You’ll Love This Recipe

I love how these cookies strike the perfect balance between sweet and salty. The roasted pistachios bring a warm, buttery depth, while the sea salt flakes on top add a burst of contrast that elevates each bite. They’re easy to make, impressive to serve, and addictive in the best way possible. Whether I’m baking for guests or just treating myself, these cookies always disappear fast.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Brown sugar
Egg
Vanilla extract
Shelled roasted pistachios (roughly chopped)
Flaky sea salt (for topping)

Directions

I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt.
In a larger bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.
Then I add the egg and vanilla extract, beating until fully incorporated.
I gradually mix in the dry ingredients, being careful not to overmix.
Once the dough forms, I fold in the chopped pistachios.
Using a cookie scoop or spoon, I drop rounded tablespoons of dough onto the baking sheet, spacing them out to allow room for spreading.
I lightly press a few extra pistachio pieces on top and sprinkle with flaky sea salt.
I bake for 10-12 minutes, until the edges are golden and the centers are just set.
I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.

Servings and timing

This recipe yields about 18 cookies. Preparation takes roughly 15 minutes, and baking time is 10–12 minutes per batch. Cooling adds another 10 minutes.

Variations

I sometimes mix in white chocolate chips for a sweet, creamy touch. If I’m feeling adventurous, I’ll add a pinch of cardamom or orange zest to the dough. For a gluten-free version, I swap the all-purpose flour for a gluten-free blend.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer, then transfer to a freezer-safe bag. When I want one, I just thaw at room temperature or warm it in the microwave for about 10 seconds.

FAQs

How do I keep the cookies soft after baking?

I store them with a slice of bread in the container. It helps maintain moisture and keeps the cookies soft.

Can I use salted pistachios?

Yes, but I reduce the added salt in the dough and go easy on the flaky sea salt topping to avoid overdoing it.

Can I make the dough ahead of time?

Absolutely. I refrigerate the dough for up to 48 hours or freeze it in portions for fresh-baked cookies anytime.

What’s the best way to chop pistachios?

I pulse them gently in a food processor or place them in a zip-top bag and crush them lightly with a rolling pin.

Can I double the recipe?

Yes, I’ve doubled it many times without issue. I just make sure not to overcrowd the baking sheets.

Conclusion

These pistachio cookies with sea salt are a joy to bake and even better to eat. With their crisp edges, chewy centers, and complex flavor, they’re a recipe I keep coming back to. Whether I’m gifting them or enjoying them with a cup of tea, they always satisfy.