This post may contain affiliate links, please see our privacy policy for details.
Sweet, salty, and delicious White Chocolate Raspberry Swirled Pistachio Cookies. These soft and chewy raspberry cookies are made with both raspberry jam and dried raspberries. Each cookie is lightly iced with melted white chocolate for a cookie that does not disappoint. Top with a sprinkle of crushed raspberries to finish these off โ so good!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
Well, these are certainly different for me, but theyโre so fun and so delicious! I love that I decided to experiment a bit with this cookie. Theyโre not like any other cookie Iโve shared before. And most importantly, these are so delicious โ 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. Iโve 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.
Iโve 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 wasnโt sure how theyโd turn out โ 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 donโt 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 youโll 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 โ such a delicious cookie! Going to bake these on repeat. I already know it!
Looking for other spring recipes? Here are some favorites:
Glazed Raspberry Honey Sweet Rolls
Iced Strawberry Milk Matcha Latte
Brown Butter Raspberry Chocolate Chip Cookies
Strawberry Chamomile Naked Cake
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, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
White Chocolate Raspberry Swirled Pistachio Cookies
Ingredientsย
- 1 cup freeze-dried raspberries
- 1/2 cup pistachios, shelled and salted
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons raspberry jam
- 1 teaspoon matcha powder, (optional)
- 8 ounces white chocolate, melted
Instructionsย
- 1. In a blender or food processor, process the freeze-dried raspberries into a fine powder. Wipe the food processor clean, then process the pistachios until very finely chopped/ground.2. Preheat the oven to 350ยฐ F. Line a baking sheet with parchment paper.3. In a large bowl, beat together the butter, granulated sugar, and vanilla until combined. Beat in the egg. Add the flour, baking soda, and salt. Divide the dough in half, leaving one half of the dough in the mixing bowl. Set the other half of the dough aside. 4. To the dough in the mixing bowl, beat in 1/4 cup finely chopped/ground pistachios, and if using, the matcha powder, beating until combined. Roll the dough into tablespoon-size balls and set aside.5. Return the remaining ball of dough to the mixing bowl. Beat in 1/4 cup raspberry powder and the raspberry jam, beating until combined. Roll the dough into rounded tablespoon-sized balls. 6. Push the two dough balls together, creating one ball (see photos) about two tablespoons in size. Place 2 inches apart on the prepared baking sheet. Bake for 9-10 minutes or until the cookies are just beginning to set on the edges. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.7. Dip/drizzle each cookie in melted white chocolate, then sprinkle with crushed dried raspberries. Let set or enjoy! Store in an airtight container for up to 5 days.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Looks amazing
Canโt wait to try it
Thanks
Thanks so much, Elaine! I hope you love these cookies!
Hello! How much is the raspberries in grams?? I have no idea how much 1 cup of freeze dried raspberries is as you buy them coarsely blended in to small pieces in the uk and the conversion to metric doesn’t give the accurate amount cos it says 230g. The links in the section where you talk about it above don’t work either
Hi there,
So sorry, I did not measure them in grams so I do not have that info. The bag I used was about 35 grams if that helps at all. Please let me know if you try this recipe! xx
Thanks for the info! Did you use that full bag?
I measured in cups from there:)
Thank you! I’ve got 20g of raspberry pieces will update on how it goes
Made them with the 20g ish of raspberry powder and added a bit of food gel colouring to both the pink and green sides as wasnt using matcha, to get the both colours a bit more vibrant! also made the butter in to browned butter and added dark chocolate chunks to the dough. they were so tasty!
Love to hear this, Seher! Thanks a lot for making this recipe and your feedback! Have a wonderful week! xxT
HI! looking for a fully green cookie, could i just make the pistachio dough or is the rasberry jam very necessary (sorry i know its a recipe not a free for all) pls let me know if i can just double it
Hi Gracie,
Sure, I think it would be just fine for you to skip the raspberry jam. Please let me know if you have any other questions! xx