These Raspberry and Pistachio Cookies are a sweet treat with a lovely crunch! The tartness of the raspberries pairs perfectly with the nutty flavor of pistachios, making them irresistible.
I love how these cookies look so fancy but are super easy to make! They’re great for sharing or just keeping all to myself. Who could resist such a tasty combo? 😋
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control over salt levels in your cookies. If you’re dairy-free, coconut oil or a plant-based butter can work as a substitute.
Sugars: Both granulated and brown sugar give these cookies a nice sweetness and texture. If you run out of brown sugar, you can make your own by mixing granulated sugar with molasses (1 cup sugar + 1 tablespoon molasses per cup).
Raspberries: Fresh raspberries are best for their juicy flavor, but if they’re not available, you can use frozen ones. Just make sure to thaw and pat them dry first to avoid excess moisture.
Pistachios: If you don’t have pistachios, chopped walnuts or almonds can be a good swap. For a nut-free version, consider using pumpkin seeds.
Chocolate Chunks: Adding dark chocolate is optional, but it elevates the flavor. Feel free to skip it or substitute with white chocolate or even raisins for a fruity touch.
How Do You Ensure the Cookies Stay Soft and Chewy?
To keep your cookies soft and chewy, pay attention to the baking time and the temperature. Here are a few tips:
- Don’t over-bake! Once the edges are golden but the centers look soft, they’re ready to come out. They’ll continue to cook on the baking sheet.
- A lower baking temperature of 325°F (160°C) can help achieve a chewier texture.
- Let them cool on the baking sheet for a few minutes before transferring, which locks in moisture.
Enjoy baking these delightful cookies! They’ll be a hit with family and friends—there’s a surprise in every bite! 🍪
Raspberry and Pistachio Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins:
- 1 cup fresh raspberries
- 1 cup pistachios, roughly chopped
- 3/4 cup dark chocolate chunks or chips (optional)
- Extra chopped pistachios for topping
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and another 12-15 minutes to bake, plus cooling time. Overall, you’re looking at around 40-50 minutes from start to finish before you enjoy these delightful cookies!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Creaming the Butters and Sugars:
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar. Use a hand mixer or a sturdy spatula until the mixture is light and fluffy; this usually takes about 3-5 minutes.
3. Adding Eggs and Vanilla:
Now, beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract for that yummy flavor!
4. Mixing the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This helps avoid clumps and ensures an even distribution of the leavening agents.
5. Combining Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients. Mix until just combined—don’t over-mix, or your cookies might come out tough!
6. Adding the Fun Stuff:
Gently fold in the fresh raspberries and chopped pistachios. If you’re using dark chocolate chunks, add those in too! Be careful not to crush the raspberries too much, as you want to maintain those lovely bursts of fruit in your cookies.
7. Scooping the Cookie Dough:
Scoop tablespoon-sized balls of dough onto your prepared baking sheets, leaving about 2 inches between each cookie so they have room to spread while baking.
8. Topping with Extra Pistachios:
For a finishing touch, lightly press a few extra chopped pistachios on top of each cookie. This adds a nice visual appeal and extra crunch!
9. Baking the Cookies:
Place the baking sheets in the oven and bake for 12-15 minutes or until the edges are golden brown but the centers still look soft. Remember, they will continue to cook a little after you take them out!
10. Cooling Down:
Once baked, let the cookies sit on the baking sheets for 5 minutes. After that, transfer them to a wire rack to cool completely. This helps them maintain their texture!
11. Enjoying Your Cookies:
Now the best part—enjoy your delicious raspberry and pistachio cookies with a cold glass of milk or your favorite tea! Each bite will be filled with soft, chewy goodness, fresh raspberries, and a delightful crunch from the pistachios.
Happy baking! 🍪
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! If you’re using frozen raspberries, make sure to thaw them and gently pat them dry to remove excess moisture. This will help prevent the cookie dough from becoming too wet.
How Do I Store Leftover Cookies?
To store your cookies, keep them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them; just make sure to separate layers with parchment paper to avoid sticking. They’ll last in the freezer for about 2 months!
Can I Make This Recipe Egg-Free?
Yes, you can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes) or unsweetened applesauce (1/4 cup per egg). Keep in mind that it might alter the texture slightly but will still be delicious!
What If I Don’t Have Pistachios on Hand?
No worries! You can substitute pistachios with any nut you have, like walnuts or almonds. For a nut-free version, consider using pumpkin seeds or leaving them out entirely for a simple raspberry cookie.