These Raspberry and Pistachio Cookies are a yummy treat! With sweet raspberries mixed into the soft dough and crunchy pistachios sprinkled throughout, every bite is a little burst of flavor.
They’re perfect for sharing or enjoying with tea, and let’s be real—who can resist those bright colors? I love making a big batch, then hiding a few for myself! 😊
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is essential for creamy texture. If you’re dairy-free, use a plant-based butter alternative.
Granulated and Brown Sugar: Together, they create a nice balance of sweetness. You can swap brown sugar with coconut sugar for a lower glycemic option, though it may alter the flavor slightly.
Pistachios: These add a lovely crunch! If you don’t have them, almonds or walnuts can be a great stand-in, or even sunflower seeds for nut allergies.
Fresh Raspberries: For the best flavor and texture, fresh raspberries are great. If they’re out of season, you can use frozen raspberries—just be careful as they can add more moisture.
Chocolate Chunks: Dark chocolate brings rich flavor. You can use white or milk chocolate if you prefer a sweeter cookie.
What’s the Best Way to Incorporate Raspberries Without Making a Mess?
When adding raspberries to your cookie dough, the trick is to be gentle. Here’s how to do it right:
- Start by rinsing and drying the raspberries carefully; excess water can make the dough too wet.
- When you’re ready to fold them into the dough, do so gently, using a spatula. Aim to circle the spatula under and over, lifting the dough without mashing the berries.
- Keep some raspberries aside to top the cookies before baking for a nice presentation.
This careful technique helps maintain the shape of the raspberries and keeps your cookie dough from becoming too wet, giving your cookies a nice juicy burst when you bite in. Enjoy baking these delicious treats!
Raspberry and Pistachio Cookies
Ingredients:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks or chips
- 3/4 cup shelled pistachios, roughly chopped
- 1 cup fresh raspberries (plus extra for topping)
- Optional: coarse sugar for sprinkling
How Much Time Will You Need?
This recipe will take about 15-20 minutes for prep and around 12-15 minutes for baking, plus a few minutes for cooling. Overall, give yourself about 1 hour to make and enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper to prevent sticking.
2. Make the Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a mixer to beat them until the mixture is light and fluffy, about 3 minutes. Next, beat in the egg and vanilla extract until completely combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to your butter mixture, mixing just until combined—be careful not to over-mix!
4. Add the Goodies:
Fold in the chopped pistachios and dark chocolate chunks gently until evenly distributed. Then, gently fold in the fresh raspberries, trying not to mash them, so they stay whole.
5. Shape the Cookies:
Using a cookie scoop or a spoon, drop dough balls onto your prepared baking sheet, leaving about 2 inches of space between each one. This helps them spread nicely while baking.
6. Top and Sprinkle:
Press a few extra whole raspberries into the top of each cookie dough ball, and add some chopped pistachios for a nice touch. If you want, sprinkle a bit of coarse sugar on top for extra sweetness and a lovely finish!
7. Bake:
Place your baking sheet in the oven and bake for about 12-15 minutes. You want them to be lightly golden around the edges but still soft in the center. Keep an eye on them, as every oven can be a bit different!
8. Cool Down:
Once they’re done baking, take the cookies out and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Enjoy!
Now it’s time to enjoy your delightful raspberry and pistachio cookies! They pair wonderfully with a glass of milk or a warm cup of tea. Happy baking!
These cookies are indeed a delicious mix of soft cookie goodness with juicy raspberry bursts and a nice crunch from the pistachios. Enjoy every bite!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them completely and drain any excess moisture before folding them into the cookie dough to prevent your cookies from becoming soggy.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just separate layers with parchment paper and place them in a freezer-safe container for up to 3 months.
Can I Substitute Other Nuts for Pistachios?
Absolutely! If you’re not a fan of pistachios or have an allergy, you can easily substitute with chopped almonds, walnuts, or even sunflower seeds for a nut-free option. Each nut will add its own unique flavor and texture!
What Should I Do If My Dough Is Too Sticky?
If your cookie dough is too sticky to handle, try chilling it in the fridge for about 30 minutes. This helps firm it up, making it easier to scoop and shape before baking.
