Brown Butter and Honey Pistachio Cookie Bars
Delicious cookie bars combining the nutty flavor of browned butter and honey with the crunch of pistachios.
Ingredients
For the Cookie Bars
- 1 cup Unsalted Butter Plus a little extra for greasing the pan
- 2.5 cups All-Purpose Flour Spoon and leveled
- 1 teaspoon Baking Soda
- 0.75 teaspoon Salt Use ½ teaspoon if using salted pistachios
- 0.75 cup Light Brown Sugar Packed
- 0.5 cup Granulated Sugar
- 0.5 cup Honey Clover or wildflower honey works well
- 2 large Eggs At room temperature
- 2 teaspoons Pure Vanilla Extract
- 1.5 cups Shelled Pistachios Raw, unsalted, roughly chopped (reserve ¼ cup for topping)
- to taste Flaky Sea Salt For sprinkling on top (optional but highly recommended)
Instructions
Preparation
- Melt the butter over medium heat and cook until it turns golden brown and smells nutty. This typically takes 5-8 minutes.
- Pour the browned butter into a large heatproof bowl and let it cool for 15-20 minutes at room temperature.
- Grease a 9×13 inch baking pan and line it with parchment paper, leaving an overhang on two opposite sides.
- In a mixer, beat the browned butter and sugars on medium speed until well combined and slightly lightened in color.
- Add the eggs one at a time, mixing well after each, then beat in the vanilla extract.
- Gently fold in the chopped pistachios, ensuring even distribution without overmixing.
- Press the cookie dough evenly into the bottom of the prepared pan and sprinkle reserved pistachios and flaky sea salt on top.
Baking
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, until the edges are set and golden brown.
- Let the cookie bars cool completely in the pan before lifting them out and cutting them into bars.
Notes
Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge. For gluten-free bars, substitute a 1:1 gluten-free flour blend.