Pistachio Raspberry Cookies

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These Pistachio Raspberry Cookies are made with pistachios, freeze-dried raspberries, and white chocolate. I decorated them with Raspberry Inspiration Valrhona chocolate on top. They not only look divine, but they are soft and very tasty. These cookies will be perfect with a cup of coffee or tea. And today I am sharing this recipe with you. You will be impressed!

cookies with pistachios and raspberries on the table.

Why you’ll love this recipe

  • Delicious cookies that will melt in your mouth.
  • Loaded with pistachios and raspberries.
  • Great for Holiday cookie boxes.
  • Cookies are soft and have amazing texture.

Ingredients for this recipe

labeled ingredients for this recipe on the table.
  • unsalted butter
  • granulated sugar
  • egg room temperature
  • all-purpose flour
  • baking soda
  • baking powder
  • chopped pistachios. I used raw, no shell. Roasted will work too.
  • freeze-dried raspberries. Fresh raspberries will work too.
  • white chocolate callets or chopped chocolate.
  • Raspberry Inspiration Valrhona Chocolate for décor (optional). You can also mix it with white chocolate.

How to make this recipe

First, get all ingredients and equipment ready for baking cookies. Preheat oven to 350oF (175oC). Prepare 2 baking sheets with parchment paper. After that, measure all ingredients, using a kitchen scale. Chop pistachios and set aside. In the mixing bowl mix all-purpose flour, baking powder, and baking soda and set aside. 

In the mixing bowl of an electric mixer beat together granulated sugar and room-temperature unsalted butter. Add room temperature egg and beat until combined. 

butter and sugar in the mixing bowl.
egg with butter and sugar in the mixing bowl.

Sift in dry ingredients and mix until all are combined. Add chopped pistachio, white chocolate, and freeze-dried raspberries. Mix everything with the spatula, but be careful not to overmix. 

Using an ice cream scoop, place the dough on the parchment paper leaving enough space between to spread. This recipe makes 10 big cookies. I did not cool the dough before baking. This is optional.

Tip from Marina: you can chill cookie dough for at least 1 hour to avoid over-spread.

ingredients in the mixing bowl.
stopped cookies on the parchment paper.

Bake cookies for 8-10 minutes at 350oF (175oC). While the cookies are still warm, add pieces of Raspberry Inspiration Valrhona chocolate. Chocolate will melt and stick to the cookie. Decorate cookies with pistachios and freeze-dried raspberries. Let cookies cool and enjoy!

cookies with chopped pistachios on the table.

Expert Tips

  • Measure all ingredients with the help of a kitchen scale.
  • Raw, no-shell pistachios give a bright color to the cookies.
  • Baking time may be different depending on the size of the cookies. Make sure not to overtake cookies.
  • I would recommend to double or triple recipe. They are so delicious. Great for Holiday Cookie Box.
cookie with chopped pistachios and raspberries on the table.

Recipe FAQs

How to store cookies?

These cookies disappear very fast. And I usually do not have any leftovers. But if you do, then store cookies in an air-tight container in the refrigerator for 2-3 days.

Can I freeze cookies?

Yes, you can freeze cookies in a Ziploc bag for a few months.

Can I add fresh raspberries?

No, I would not recommend using fresh raspberries.

If you make these Pistachio Raspberry Cookies, please tag me on social media. Also, make sure to leave a rating down below how you liked this recipe. I would love to see your creations and show them to my followers!

Recipe Card

pistachio raspberry cookies

Pistachio Raspberry Cookies

Marina
These Pistachio Raspberry Cookies are made with pistachios, freeze dried raspberries and white chocolate. Cookies are soft and tasty.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 10 cookies
Calories 345 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 kitchen scale
  • 1 spatula

Ingredients
  

  • 150 gr granulated sugar
  • 113 gr unsalted butter room temperature
  • 1 egg room temperature
  • 200 gr all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 100 gr chopped pistachio plus for decor (optional)
  • 20 gr freeze dried raspberries plus for decor (optional)
  • 100 gr white chocolate callets or chopped chocolate 
  • 30 gr Raspberry Inspiration Valrhona Chocolate for décor (optional)

Instructions
 

  • Preheat oven to 350oF (175oC).
  • Prepare 2 baking sheets with parchment paper. 
  • In the mixing bowl mix all-purpose flour, baking powder, baking soda. Set aside. 
  • In the mixing bowl of electric mixer beat together granulated sugar and room temperature unsalted butter. 
  • Add room temperature egg and beat until combine. 
  • Sift in dry ingredients and mix until all combined.
  • Add chopped pistachio, white chocolate, and freeze-dried raspberries. Mix everything with the spatula. Do not overmix. 
  • Using ice-cream scoop, place the dough on the parchment paper leaving enough space between to spread. This recipe makes 10 big cookies. 
  • Bake cookies at 350oF (175oC) 8-10 minutes.
  • While cookies are still warm, decorate with Raspberry Inspiration Valrhona chocolate, pistachios, and freeze-dried raspberries.
  • Let cookies to cool and enjoy!

Notes

Raw, no-shell pistachios give a bright color to the cookies.
Measure all ingredients correctly. 
Baking time may be different, depending on the size of the cookies. 
Do not overbake cookies. 

Nutrition

Serving: 1cookieCalories: 345kcalCarbohydrates: 41gProtein: 6gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 43mgSodium: 140mgPotassium: 173mgFiber: 2gSugar: 24gVitamin A: 352IUVitamin C: 1mgCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!
5 from 1 vote (1 rating without comment)

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