These raspberry and pistachio cookies are a delightful treat! The sweet tanginess of raspberries mixed with crunchy pistachios makes each bite a little bit of heaven.
I love how colorful these cookies are! They brighten up any snack table, and honestly, who can resist a cookie that looks this pretty? Perfect for sharing or keeping all to yourself! 🍪💚
Key Ingredients & Substitutions
Unsalted Butter: This is key for a rich flavor. If you’re out of butter, you can substitute with a 1:1 ratio of coconut oil or vegetable shortening for a dairy-free option.
Pistachios: They add a lovely crunch and nutty flavor. If you have nut allergies, sunflower seeds or pepitas can work as a good swap.
Raspberries: Fresh raspberries bring sweetness and a pop of color! If they’re not available, you can use other berries like blueberries or chopped strawberries.
Chocolate Chunks: White or dark chocolate is great for sweetness. If you prefer, you can skip chocolate altogether or use dairy-free chocolate for a vegan-friendly cookie.
How Can I Make Sure My Cookies Aren’t Overmixed?
Mixing your cookie dough is crucial, but it’s easy to overdo it. Once you combine wet and dry ingredients, mix until just combined – a few lumps are okay! Overmixing can lead to dense cookies instead of chewy ones.
- Start with a light hand when folding in nuts, chocolate, and raspberries.
- Use a spatula to gently combine rather than a mixer.
- Stop mixing as soon as you can’t see any dry flour.
This way, you’ll have cookies that are soft and chewy with the perfect texture!
Raspberry And Pistachio Cookies
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (120g) chopped pistachios, plus extra for topping
- 3/4 cup (130g) white or dark chocolate chunks
- 1 cup fresh raspberries, plus extra for topping
- Optional: a few freeze-dried raspberry crumbs for garnish
How Much Time Will You Need?
This cookie recipe takes about 20 minutes to prep and 12-15 minutes to bake, with an additional 5 minutes for cooling on the baking sheet. Overall, you’ll have delicious cookies ready in about 40 minutes!
Step-by-Step Instructions:
1. Prepping Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies don’t stick and bake evenly.
2. Creaming the Butter and Sugars:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a sturdy spoon to blend them until the mixture is light and fluffy, which will take about 3-4 minutes. This step is important because it helps to incorporate air into the mixture for fluffy cookies!
3. Adding Eggs and Vanilla:
Next, beat in the eggs one by one, mixing well after each addition. Stir in the vanilla extract. Your batter should be nice and creamy now!
4. Combining Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed so your cookies will rise properly.
5. Mixing Wet and Dry Ingredients:
Gradually add the flour mixture to the wet mix, stirring gently until just combined. Try not to overmix—most lumps are okay, as this will keep your cookies tender!
6. Adding Pistachios and Chocolate:
Now, fold in the chopped pistachios and chocolate chunks. This is where the fun begins! The nuts and chocolate will add flavor and texture to your cookies.
7. Incorporating Raspberries:
Gently fold in the fresh raspberries, being careful not to smash them too much. You want the bits of raspberry to stay whole for nice bursts of flavor in each cookie.
8. Scooping the Dough:
Using a cookie scoop or a spoon, drop tablespoon-sized balls of dough onto the prepared baking sheet, making sure to space them about 2 inches apart to allow for spreading.
9. Finishing Touches:
Press a few extra whole raspberries and pistachios on top of each cookie for a beautiful presentation that will impress your guests!
10. Baking Time:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden and the cookies are just set in the middle. Keep an eye on them to avoid overbaking!
11. Cooling Time:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without crumbling too much!
12. Optional Garnish:
If you like, sprinkle some freeze-dried raspberry crumbs over the cookies for an extra touch of color and flavor.
Enjoy these delightful raspberry and pistachio cookies with a cup of tea or your favorite beverage! They’re sure to be a hit with everyone!
Can I Use Unsalted Butter Instead of Salted Butter?
Yes, unsalted butter is actually recommended for baking to control the salt level in cookies. If you do use salted butter, just omit the added salt in the recipe for a balanced flavor.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed freezer bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Substitute Other Nuts Instead of Pistachios?
Absolutely! If you prefer or have an allergy, you can swap pistachios for almonds, walnuts, or even pecans. Just make sure to chop them to a similar size for even distribution in the dough.
What If I Don’t Have Fresh Raspberries?
If fresh raspberries are unavailable, you can use frozen raspberries! Just ensure they’re thawed and drained to remove excess moisture before folding them into the dough. Alternatively, other berries like blueberries or strawberries work well too!
