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 fully combined and smooth.

In another bowl, whisk together the all-purpose flour, baking soda, and salt until no lumps remain.

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

Gently fold in the shelled pistachios until evenly distributed.

Drop spoonfuls of dough onto a parchment-lined baking sheet and flatten slightly.

Sprinkle sea salt on top of each cookie.

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

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