Pistachio Raspberry Cookies Recipe | Sweet & Nutty Delight

PISTACHIO-RASPBERRY COOKIES

makes 12-14 cookies | active time: 25 minutes | full time: 45 minutes | moderate

these pistachio-raspberry cookies are what happens when buttery richness meets just the right pop of tart-sweet fruit—and it works. like, dangerously well. they’re soft, a little chewy in the middle, with golden edges and these gorgeous bursts of raspberry that cut through the richness in the best way. then the pistachios come in with their subtle nuttiness and that satisfying little crunch, and suddenly you’re three cookies deep wondering how you got there.

what makes these stand out is that balance: they’re not overly sweet, but still feel like a total treat. the raspberries add this jammy brightness, and the pistachios bring that warm, toasted depth that makes you want to go back for another bite. these aren’t your basic bakery cookies—they’ve got a little elegance to them, without trying too hard. perfect for when you want to impress someone… or just treat yourself on a slow afternoon. either way, they disappear fast.

ingredients:

3/4 cup (170g) unsalted butter, melted and slightly cooled
1 cup (220g) light brown sugar
1/4 (50g) cup granulated sugar
1 egg + 1 egg yolk, room temperature
2 teaspoons (10g) vanilla extract
2 cups (250g) all purpose flour
3/4 (8g) teaspoon baking soda
pinch of salt (2g)
1 cup (125g) white chocolate chips or roughly chopped white chocolate
1/2 cup (67g) frozen raspberries
2-3 tablespoons (28-42g)
OG Creamy Pistachio Spread

instructions:

preheat the oven to 350°F and line 2 baking sheets with parchment paper.
in a large mixing bowl combine the melted butter, brown sugar, and white sugar. whisk until combined. add in the egg, egg yolk, and vanilla extract and whisk to combine.
in a medium separate bowl mix together the flour, salt and baking soda. add the dry ingredients to the wet and mix with rubber spatula until just combined. fold in the white chocolate.
fold in the frozen raspberries and mix until evenly distributed. drizzle a few tablespoons of pistachio spread overtop.
use a 1 oz scoop to scoop out dough balls. continue to add drizzles of pistachio spread as you scoop the dough, so each cookie has a swirl of pistachio. you don’t want the raspberries to thaw out, so do this step as quickly as you can.
place the cookies on 1 of your prepared cookie sheets and place in the freezer for 30 minutes. once ready to bake, place the cookies about 2 inches apart on your other prepared tray. keep remaining dough in the freezer while the others bake.
bake for 11 minutes or until the edges are golden brown and the centers have puffed up. allow cookies to cool on the tray for 5 minutes before moving to a cooling rack. once cooled slightly, enjoy!