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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 cup of coffee or tea. And today I am sharing this recipe with you. You will be impressed!

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Tips for making Pistachio Raspberry Cookies

measure all ingredients with the help of kitchen scale
use eggs room temperature
raw, no shell pistachios give bright color to the cookies

Ingredients needed for this recipe

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 with white chocolate.

How to make Pistachio Raspberry Cookies

First, get all ingredients and equipment ready for baking cookies. Get kids and other family members involved. Make it fun! Preheat oven to 350F (175C). Prepare 2 baking sheets with parchment paper. After that, measure all ingredients, using kitchen scale. Chop pistachios and set aside. In the mixing bowl mix all-purpose flour, baking powder, baking soda and 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, but be careful not to overmix.

Using 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 dough before baking. This is optional.

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

Bake cookies for 8-10 minutes at 350F (175C). While 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!

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 air-tight container in the refregerator for 2-3 days. You can also freeze cookies in Ziploc bag for a few months. I would recommend to double or triple recipe. These cookies perfect for any occasion all year around.

If you make these Pistachio Raspberry Cookies, please tag me on the 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! Check other recipes:

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