These raspberry and pistachio cookies are a tasty treat! Soft and chewy, they have a sweet burst of raspberry and a nice crunch from the nuts. Perfect for snack time!
Whenever I bake these, the whole house smells amazing! I love enjoying them with a cup of tea, and they are always a hit with friends. Who can resist that combo? 😊
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for these cookies. If you’re looking for a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend.
Butter: Unsalted butter adds richness. You can use coconut oil or a vegan butter substitute for a dairy-free version, but the flavor will vary slightly.
Brown Sugar: Light brown sugar gives these cookies a lovely depth of flavor. If you don’t have it, you can use white sugar, but adding a bit of molasses will help get that caramel note back!
Pistachios: They add a nice crunch. If you’re nut-free, sunflower seeds or pumpkin seeds can be a good crunch substitute.
Raspberries: I recommend fresh raspberries for the best tartness. If they’re out of season, frozen works, just remember not to thaw them!
How Do I Ensure My Cookies Stay Soft and Chewy?
To keep your cookies soft and chewy, pay attention to the baking time and temperature. Here’s what to do:
- Keep an eye on the cookies as they bake—take them out when the edges are golden brown but the center still looks soft.
- Let them cool on the baking sheet before transferring—they will continue to bake a bit and firm up.
- Using an egg adds moisture, so be sure to use one in the recipe for that perfect texture.
Following these tips will help create deliciously soft cookies every time! Enjoy baking! 😊
How to Make Raspberry and Pistachio Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup (170g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
Add-ins:
- 1 cup dark chocolate chunks or chips
- 1/2 cup chopped pistachios, plus extra for garnish
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- A pinch of flaky sea salt (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 12-15 minutes to bake, plus a cooling time of about 5-10 minutes. So in total, you’ll need roughly 30-40 minutes to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Then, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large mixing bowl, pour in the melted butter. Add both sugars—the brown and granulated—and mix them together until smooth and creamy. This will be the base of your cookie dough!
4. Incorporate the Egg and Vanilla:
Add in the egg and vanilla extract, and beat the mixture until everything is fully blended and smooth. This step adds flavor and moisture.
5. Combine Dry and Wet Ingredients:
Gradually add your whisked dry ingredients to the butter and sugar mixture. Stir until just combined—don’t overmix or your cookies may turn out tough!
6. Fold in the Goodies:
Now it’s time to make the cookies exciting! Gently fold in the dark chocolate chunks and chopped pistachios until evenly distributed throughout the dough.
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop balls of cookie dough onto your prepared baking sheets, making sure to leave about 2 inches between each ball. They will spread as they bake!
8. Add Raspberries:
Take 2-3 raspberries and gently press them into the top of each cookie dough ball. Sprinkle a few extra chopped pistachios and a pinch of flaky sea salt on top if you like.
9. Bake the Cookies:
Pop the baking sheets into your preheated oven and bake for about 12-15 minutes, or until the edges are lightly golden while the centers stay soft.
10. Cool the Cookies:
Once baked, remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes. This helps them firm up a bit before moving them to a wire rack to cool completely.
11. Enjoy!
Your raspberry and pistachio cookies are now ready to be enjoyed! Pair them with a glass of milk or your favorite tea for a delightful treat!
With their crisp edges, tender centers, and bursts of fruity raspberry, these cookies will surely become a favorite! Happy baking! 🍪💚
Can I Use Unsalted Butter Instead of Salted Butter?
Absolutely! Unsalted butter is actually preferred in baking because it allows you to better control the amount of salt in your recipe. Just keep the salt measurement in the recipe as is!
How Can I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer-safe container for up to 3 months. Just thaw at room temperature before enjoying!
Can I Substitute Other Nuts or Add Different Mix-ins?
Sure! You can easily swap out the pistachios for other nuts like almonds or walnuts. Feel free to add in dried fruits, coconut flakes, or even white chocolate chips for a fun twist!
What’s the Best Way to Ensure My Cookies Don’t Spread Too Much?
To prevent excessive spreading, make sure your butter isn’t too warm when mixing with the sugars. Also, chilling the dough for about 30 minutes before baking can help maintain their shape!