Honey Pistachio Cookie Bars (Print Version)
# Ingredients:
→ Cookie base essentials
01 -
1 large egg yolk
02 -
1 large egg
03 -
1 cup all-purpose flour
04 -
10 tablespoons unsalted butter
05 -
1 cup packed light brown sugar
06 -
3½ tablespoons honey (use good-quality for better flavor)
→ Toppings and extras
07 -
¼ cup salted pistachios, chopped into pieces
08 -
1¼ teaspoons flaky sea salt, split
# Instructions:
01 -
Heat the oven to 325°F. Grab an 8×8-inch pan, line it with parchment (leave some extra to lift later), and lightly coat both the paper and pan with non-stick spray.
02 -
Melt the butter in a small pan over medium-low heat. Let it bubble and foam, swirling every so often. Once the solids turn a light brown and smell toasty, pull it off the heat so it doesn’t burn.
03 -
Combine the warm browned butter, brown sugar, and honey in a big mixing bowl. Stir until smooth. Toss in the egg and yolk, then whisk until everything’s fully mixed together.
04 -
Add a teaspoon of flaky salt first, then toss in the flour. Gently stir until the mixture is just combined and no dry bits are left. Don’t overdo it—this keeps everything soft and tender.
05 -
Spread the batter evenly in the lined pan, making sure it reaches the edges. Scatter the last ¼ teaspoon of flaky salt and the chopped pistachios all over the top.
06 -
Pop the pan into the oven for about 23-25 minutes. Watch for golden brown edges and a slightly soft center. The top will crack slightly and should turn a nice golden color.
07 -
Leave the bars in the pan for 10 minutes to cool. Then use the parchment overhang to lift them onto a wire rack. Let them cool fully so they set nicely, then cut into squares.
# Notes:
01 -
Store the bars in an airtight container at room temperature for up to three days.
02 -
Don’t skip browning the butter—it’s what gives these their amazing nutty flavor.
03 -
Toss in some white chocolate chips for a fun twist!