Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Beat until light and fluffy, about 3-5 minutes.

Beat in the honey, large eggs, and vanilla extract until smooth.

In another bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Gently fold in the shelled pistachios.

Drop spoonfuls of dough onto a baking sheet lined with parchment paper, flattening each scoop slightly.

Sprinkle sea salt on top of each cookie.

Bake for 10-12 minutes, until the edges are golden brown.

Let cool on the baking sheet for a few minutes before transferring to a wire rack.