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Cookies hold a special place in the hearts of bakers and dessert lovers alike. Their versatility, ease of preparation, and ability to cater to a wide range of tastes make them a staple in many households. From classic chocolate chip to adventurous flavors like matcha and lavender, the world of cookies is as diverse as it is delicious. Among these delightful treats, salty buttery pistachio cookies stand out with their unique flavor profile—a harmonious blend of sweet and salty that tantalizes the taste buds in unexpected ways.

Salty Buttery Pistachio Cookies

Indulge in the delightful taste of salty buttery pistachio cookies, a perfect blend of sweet and salty that tantalizes your taste buds. These cookies are not only delicious but also packed with nutrition from pistachios, making them a smart treat choice. Follow our step-by-step guide to create cookies that are crispy on the outside and chewy on the inside. Perfect for gatherings or as a cozy snack, these cookies promise to impress everyone!
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Ingredients
  

1 cup unsalted butter, softened

3/4 cup granulated sugar

1/4 cup packed brown sugar

1 teaspoon vanilla extract

1 large egg

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt (plus extra for finishing)

1 cup shelled pistachios, roughly chopped

1/2 teaspoon flaky sea salt (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy and light in color, approximately 3-4 minutes using an electric mixer.

      Incorporate Wet Ingredients: Add the vanilla extract and egg to the butter mixture. Beat until well combined.

        Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and 1/4 teaspoon of fine sea salt until evenly mixed.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.

            Fold in Pistachios: Gently fold the chopped pistachios into the dough until they are evenly distributed.

              Scoop and Shape Cookies: Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

                Sprinkle with Sea Salt: Before placing them in the oven, sprinkle a tiny pinch of flaky sea salt on top of each cookie for that sweet and salty kick.

                  Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the center remains soft.

                    Cool Down: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                      Enjoy: Serve warm or store in an airtight container for up to one week, but they’re best enjoyed fresh!

                        Prep Time: 15 min | Total Time: 30 min | Servings: 24 cookies