Well, these are certainly different for me, but they’re so fun and so delicious! I love that I decided to experiment a bit with this cookie. They’re not like any other cookie I’ve shared before. And most importantly, these are so delicious – soft and chewy + sweet and salty. My inspiration for this cookie really was dreamt up over the course of a few days. I wanted to make a raspberry cookie for Easter. I’ve previously shared chocolate chip raspberry cookies, so anything chocolate was off my list. But I kept pushing myself to think up something new and something equally delicious. I’ve been wanting to use pistachios in a cookie for a while, so I decided to give a swirled raspberry pistachio cookie a test run. I have to admit, I was pretty nervous when I finally made the decision to test this cookie. I wasn’t sure how they’d turn out – if the colors would be right, the texture, the flavor. Of course, the only thing to do is just to go for it. And surprise! These came out pretty close to perfect, cute, and with just the right amount of chewiness, sweetness, and yummy flavor. So excited to bring you all these pistachio cookies.
Here are the details
Step 1: the raspberry powder I knew I wanted these to be easy, but also to have incredible raspberry flavor. I used raspberry jam and freeze-dried raspberries in these cookies. The first step is to blend freeze-dried raspberries into a fine powder. You can do this in a food processor or in a blender. The raspberry powder gets swirled into the cookie dough. Alternatively, you can buy dried freeze-dried raspberry powder at the store or order it online. Step 2: the pistachios Next, you need shelled, salted pistachios. Take these and process them in the food processor just like you did with the raspberries. You want to get the nuts very finely ground. Alternatively, if you don’t want to mess with the food processor, you can finely chop the pistachios, but I prefer them ground. Step 3: mix the dough Beat the butter with sugar, then drop in an egg and some vanilla extract. Next, mix in the flour, baking soda, and a little salt. Now divide the dough in half. To one-half of the dough, mix in the dried raspberry powder and raspberry jam. To the other half, mix in the chopped/ground pistachios. And if you want a rich green color, add matcha powder (or you can try food coloring). Mix, mix, mix, and you’ll soon have raspberry sugar cookie dough + pistachio sugar cookie dough. Nothing to it. Step 4: smash the two cookie doughs together Take the raspberry cookie dough and form it into balls. Then do the same with the pistachio dough. Then smash the two together. And now things are getting pretty! Plus, kind of fun! Bake these into drop cookies. Step 5: the white chocolate drizzle Instead of an overly sweet icing, I melted white chocolate and drizzled it over each cookie. I then sprinkled crushed raspberries on top. Simple, and shockingly pretty – such a delicious cookie! Going to bake these on repeat. I already know it! Looking for other spring recipes? Here are some favorites: Double Strawberry Cupcakes Glazed Raspberry Honey Sweet Rolls Iced Strawberry Milk Matcha Latte Strawberry Bourbon Cobbler Brown Butter Raspberry Chocolate Chip Cookies Strawberry Chamomile Naked Cake Lemon Strawberry Dutch Baby Strawberry Sugar Cookies Lastly, if you make these White Chocolate Raspberry Swirled Pistachio Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
