These raspberry and pistachio cookies are a delightful mix of sweet and nutty! The fresh berries bring a burst of flavor, while the crunchy pistachios add the perfect touch.
Every bite feels like a treat, and the colors are just so pretty! I love how easy they are to make—just mix, scoop, and bake. You’ll want to share, but I won’t tell if you keep a few just for yourself! 😄
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives these cookies their rich flavor and chewy texture. If you’re short on butter, you can substitute with half the amount of coconut oil for a unique twist!
Sugars: Both granulated and brown sugars create the perfect sweetness and texture. You could use coconut sugar for a healthier option, keeping in mind it might change the cookie’s color a bit.
Chocolate Chunks: Semi-sweet chocolate adds delicious spots of sweetness. If you’re looking for a dairy-free option, dark chocolate or dairy-free chocolate chips work well!
Pistachios: These provide a nutty crunch. If allergies are a concern or you don’t have pistachios, try walnuts or almonds instead.
Raspberries: Fresh raspberries really brighten the flavor. Frozen raspberries can work too, just make sure to thaw and drain them first to avoid excess moisture.
How Do I Avoid Overmixing the Cookie Dough?
Mixing the cookie dough just right is crucial! Overmixing can lead to tough cookies, so here’s how to keep them soft:
- Start by creaming the butter and sugars until fluffy but don’t overdo it.
- Add the eggs and vanilla gently, mixing until just combined.
- When adding the dry ingredients, mix just until you see no more flour. It’s okay if the dough looks a bit streaky.
- Fold in the mix-ins, like chocolate and raspberries, with care to keep them intact.
This method ensures your cookies remain tender with a delightful texture every time!
Raspberry And Pistachio Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chunks or chips
- 1/2 cup chopped shelled pistachios, plus extra for topping
- 1/2 cup fresh raspberries, gently rinsed and patted dry
- Optional: Coarse sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10 to 12 minutes for baking. You’ll want to let the cookies cool for a few minutes after baking, bringing the total time to around 30 minutes before you can enjoy them!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheets:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper or silicone baking mats. This will help ensure your cookies don’t stick and come off easily.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This mixing will help to evenly distribute the baking soda and salt throughout the flour.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the buttery mixture, stirring just until combined. It’s important not to overmix—it’s okay if the mixture is a little lumpy.
6. Fold in the Mix-Ins:
Gently fold in the semi-sweet chocolate chunks, chopped pistachios, and about half of the raspberries. Be sure to handle the raspberries delicately so they don’t break apart too much!
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Decorate the Cookies:
Take the remaining raspberries and a few extra pistachio pieces and gently press them into the tops of the dough balls. This step makes your cookies look extra special and appetizing!
9. Add Sparkle (Optional):
If you like, sprinkle a little coarse sugar on top of the cookies for a sweet touch that looks lovely after baking.
10. Bake the Cookies:
Slide the baking sheets into the preheated oven and bake the cookies for 10 to 12 minutes. You want the edges to be lightly golden, while the centers should still look a bit soft—that’s the key to chewy cookies!
11. Cool and Transfer:
Once baked, remove the cookies from the oven and let them cool on the sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
12. Enjoy:
Now, it’s time to enjoy your delicious raspberry and pistachio cookies! They’re best stored in an airtight container to keep them fresh. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain them before adding to the cookie dough to prevent excess moisture from affecting the texture. Gently fold them in to avoid crushing the berries.
What Should I Do If My Cookie Dough Is Too Sticky?
If your dough is sticky, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to scoop and shape into cookie balls.
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend that can be used in a 1:1 ratio, like almond flour or a store-bought gluten-free flour mix. Just be aware that the texture may vary slightly!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer bag for up to 3 months. Just thaw at room temperature before enjoying!
