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

Cream together the softened butter, granulated sugar, light brown sugar, and honey in a large bowl until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until fully blended, scraping down the sides of the bowl for even mixing.

Whisk together the all-purpose flour, baking soda, and salt in a separate bowl; gradually add this dry mixture to the wet ingredients until just combined.

Fold in the chopped pistachios gently until they are evenly distributed throughout the dough.

Scoop rounded tablespoon portions onto the lined baking sheet, making sure to space them about 2 inches apart.

Sprinkle the tops lightly with flaky sea salt.

Bake for 10 to 12 minutes, until the edges are golden brown while the centers remain soft.

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.