These Raspberry and Pistachio Cookies are a delightful treat! With juicy raspberries and crunchy pistachios mixed into a buttery cookie, they are both sweet and nutty.
I love how colorful these cookies look on the plate! Plus, the combination of flavors is just so refreshing. They’re perfect for sharing—if you can resist eating them all yourself! 😄
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you better control over the saltiness of your cookies. If you don’t have unsalted, you can use salted butter but may want to reduce the added salt slightly.
Pistachios: Chopped pistachios add a lovely crunch. If you’re nut-free, try sunflower seeds or pumpkin seeds. They bring similar texture and flavor without the nuts!
Fresh Raspberries: Fresh raspberries are sweet and tangy. You can swap them for chocolate chips or dried cranberries if fresh ones aren’t available, but they will change the cookie experience.
Chocolate Chunks: I like to use dark chocolate for a richer flavor, but semi-sweet or milk chocolate works well too. You can also skip the chocolate altogether for a different taste!
How Do You Ensure Your Cookies Bake Evenly?
Baking cookies evenly can sometimes be tricky, but these tips will help! First, make sure your oven is preheated. A hot oven sets the cookies quickly, which helps them rise properly.
- Don’t overcrowd the baking sheet; leave enough space between each cookie to allow them to spread.
- Use a cookie scoop to ensure uniform size—this helps them bake at the same rate.
- Rotate your baking sheets halfway through baking for even browning.
- Keep an eye on them; cookies can go from perfect to overbaked quickly!
How to Make 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
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pistachios (plus extra for topping)
- 1 cup chocolate chunks or chips
- 1 cup fresh raspberries (reserve some for topping)
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 12-15 minutes to bake, plus some time for cooling. Overall, you can expect to spend about 40 minutes to an hour making these delightful cookies from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
First things first, preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone baking mats so the cookies don’t stick.
2. Cream Together the Butter and Sugars:
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Using a hand mixer or a whisk, beat them together until the mixture is light and fluffy. This might take a couple of minutes—just keep mixing until it’s nice and airy!
3. Add the Eggs and Vanilla:
Next, beat in the eggs one at a time. Make sure to mix well after each addition. Then, pour in the vanilla extract and give it another good mix until everything is combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly distribute the baking soda throughout the flour, ensuring your cookies rise perfectly.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; we want those cookies to stay tender and nice!
6. Fold in the Good Stuff:
Now for the fun part! Gently fold in the chopped pistachios and chocolate chunks using a spatula or spoon. Then, very carefully fold in the fresh raspberries, trying not to crush them too much.
7. Scoop the Cookies:
Using a cookie scoop or a spoon, drop balls of dough onto the prepared baking sheets. Space them about 2 inches apart as they will spread while baking.
8. Add Extra Toppings:
To make them look extra cute, press a few whole raspberries and some chopped pistachios on top of each cookie. Then, sprinkle lightly with flaky sea salt for that sweet and salty flavor contrast.
9. Bake the Cookies:
Pop your baking sheets into the oven and bake for about 12-15 minutes. Keep an eye on them; they’re done when the edges are golden and the centers are set but still soft.
10. Cool and Serve:
Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Now, it’s time to enjoy your delicious raspberry and pistachio cookies!
Can I Use Frozen Raspberries Instead?
Yes, you can use frozen raspberries! Just be sure to thaw them and gently pat them dry with a paper towel to remove excess moisture. This will help prevent the cookies from becoming too wet during baking.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to stay fresh longer, consider refrigerating them or freezing them in a sealed container for up to 3 months. Just let them thaw at room temperature before enjoying!
Can I Substitute the Pistachios?
Absolutely! If you want to switch things up, you can substitute the pistachios with walnuts, almonds, or even sunflower seeds for a nut-free option. Just keep the texture in mind and choose something you enjoy!
What Can I Do If My Cookies Spread Too Much?
If you find that your cookies are spreading too much, try chilling the dough for 30 minutes before baking. This helps solidify the butter and prevents excessive spreading. Also, ensure your butter isn’t too soft when you start mixing—aim for it to be just softened, not melted!