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!
Why you’ll love this recipe
- Delicious cookies that will melt in your mouth, like Pistachio Cookies.
- Loaded with pistachios and raspberries.
- Great for Holiday cookie boxes.
- Cookies are soft and have amazing texture.
Ingredients
- Butter: unsalted butter.
- Sugar: granulated sugar.
- Egg: egg at room temperature.
- Flour: 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.
- Chocolate: 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 two 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.
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 ten 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.
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!
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 a double or triple recipe. They are so delicious. Great for Holiday Cookie Box.
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Recipe FAQs
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.
Yes, you can freeze cookies in a Ziploc bag for a few months.
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
Pistachio Raspberry Cookies
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!