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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 – so good!

White Chocolate Raspberry Swirled Pistachio Cookies |

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.

White Chocolate Raspberry Swirled Pistachio Cookies |

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.

White Chocolate Raspberry Swirled 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.

White Chocolate Raspberry Swirled Pistachio Cookies |

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.

White Chocolate Raspberry Swirled Pistachio Cookies |

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.

White Chocolate Raspberry Swirled Pistachio Cookies |

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.

White Chocolate Raspberry Swirled Pistachio 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!

White Chocolate Raspberry Swirled Pistachio Cookies |

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!

White Chocolate Raspberry Swirled Pistachio Cookies

Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 20 cookies
Calories Per Serving: 184 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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 350° 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.
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White Chocolate Raspberry Swirled Pistachio Cookies |

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  1. Excellent cookies that tasted as good as they looked. Definitely worth the extra work. The flavor of pistachios and raspberries comes through boldly. Will definitely make again.

    1. Hey Laura,
      Wonderful!! Love to hear that this recipe turned out well for you, thanks for trying it! Have a great Sunday! xx

  2. 4 stars
    Finally made these and they’re proving a big hit. Without matcha the green fades quite a bit in the oven, so mine don’t look as vibrant. Plus they spread a lot and ran into each other, which doesn’t make them less tasty but again they don’t look like the neat ones in the picture, even though I did chill them for a bit before baking as I find this helps cookies keep their shape. I whizzed a small UK jar of freeze dried strawberries (no raspberry available) and it gave me the right amount of powder, so definitely didn’t need anything like 1 cup of them. I used raspberry jam then and I had some raspberry flavouring so just a tiny bit of that. For pistachio I added half a tbsp pistachio paste instead of matcha. The flavour is absolutely delicious, even if they’re a lot paler & I think softer than the ones in the picture.

    1. Hi Lisa,
      Happy weekend! Thanks so much for making these cookies and sharing what worked well for you! Sorry to hear they spread so much, I would chill a bit longer next time, I think that should help! I bet the strawberry flavor was yummy! xT

  3. Do you think if did strawberries/strawberry jam instead of the raspberries that it would still make a good combination?

    1. Hi Emily,
      Sure, that would work nicely for you! I hope you love this recipe, let me know if you give it a try! xT

  4. If you created the recipe wouldn’t it already be adjusted for altitude? You pretty much told us all you steal recipes from food bloggers at sea level 😂

    1. 5 stars
      No, you told yourself that. The delulu is strong with you, it seems. She follows standard recipe ratios, and they work. It’s not rocket science, sis. Oh, I mean “Jared”. Or…Jamie? Helen? Karen? Jess?

      Whichever personality you are using right now, they all suck.

    2. That doesn’t even make any sense, yo.

      Your deranged level of obsession with this particular food blogger is disturbing AF.

    3. That’s just mackerelsnap forgetting that she is supposed to keep her hate inside her hate group and not cross-post her word for word delusional rants over here. These simpletons can’t even follow their own “rules”.

      1. They’ve scrubbed the evidence now, but everyone saw how they were brigading, screen capping, and bragging about it.

  5. Hi! The ingredient list says a half a cup of pistachios but the directions say to just mix a quarter cup into the dough. What do you do with the other quarter cup? Do I mix the whole half a cup of pistachios in the dough?

    1. Hi Jaime,
      You are going to blend the pistachios into a powder, so that 1/2 cup is going to significantly reduce:) Please let me know if you have any other questions! T

      1. 5 stars
        Ahh! Makes sense. Thanks for the quick reply. I made these cookies and these were delicious and a big hit.

  6. 1 star
    Hi Tiegan. I used to love your blog but I’m unsubscribing and unfollowing because you continue to post recipes that are obviously and embarrassingly stolen from other blogs, and your push for quantity vs quality is also such a turn off. It’s gross and fraudulent.

    1. 5 stars
      This isn’t an airport. You don’t have to announce your departure. Nobody cares. 🙄 Don’t let the door hit you in the ass on the way out.

      1. 5 stars
        Holls is just triggered by the very obvious and indisputable fact that every recipe on the internet has literally a million variations of the same theme. Nobody is stealing anything, nobody “owns” a damn cookie recipe. However, these people hate facts, and love false outrage. I hope the rest of the negative ninnies continue to drop off. It’s like a breath of fresh air every time one leaves in a huff. Girl, bye. 👋🏻

        1. Actually I was providing feedback, and it was directed at the writer of the blog. Why are you so passionately defending someone you don’t know and criticizing me for providing what is hopefully constructive criticism? If I was making money off a recipe blog, I would value the honest reviews of my readers so that I can grow and progress and continue to host a space where people come back to.

          I’ve followed this chick for 5 years and I truly used to rave about her recipes until the last couple of years, since there’s been a noticeable decline in the quality of content provided.

          I personally won’t return or try another recipe because they just aren’t what they used to be. 🤷🏼‍♀️

          1. And why are you so passionately attacking someone you don’t even know? I’d say that’s far less honorable than defending someone.

            And on what planet is this ➡ “”It’s gross and fraudulent.” and “obviously and embarrassingly stolen” considered “constructive feedback”!? That sounds more like a petty, insulting, and baseless personal attack to me. You didn’t leave a “review” either. You just complained about the content on the website, and threatened to leave as if anyone gives a rat’s ass. So please spare us all the BS backpedaling.

            I thought you were leaving. 🚪🍑

          2. For someone who has supposedly departed and unfollowed, you’re still here, commenting. Interesting.

    1. Hi Julie,
      So sorry, I don’t have the measurements in ounces, I just measured a cup of them:) Let me know if you give these cookies a try! xT

    1. Probably not. There’s about 1,250,000 hits on a search for similar cookies, some of them dating back many, many years. I first started seeing varieties of this cookie around 2017 when I made my first batch. MOS’s version doesn’t use the jam or white chocolate dip which I think will be a nice addition. For every recipe you find online, a million other people have done a similar version of it over the years. MOS certainly wasn’t the first to do a similar cookie, and T. certainly won’t be the last.

      1. 5 stars
        Spencer it looks like your logical and factual take on the matter triggered the “brigade” to come out with their sock-puppet accounts and spam last week’s post with their idiocy. The altitude and “fraud” police are here on the scene, days late and several brain cells short. 🤣

      1. 1 star
        That’s really interesting because up above you say “these are certainly different for me… I love that I decided to experiment a bit with this cookie. They’re not like any other cookie I’ve shared before.” (oh but I guess now they are?)

        And then later “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….”

        This flavor trio is pretty uncommon. Why can’t you just say someone else’s recipe was your inspiration? Nobody would care! Every food blogger I’ve ever followed does this. Except you. You bring all this criticism upon yourself and for no reason. It’s bizarre.

        1. No one thinks you came up with combining raspberry, pistachio and matcha on your own. There are many recipes dating back years with this combo. It would be nice for some transparency when speaking to your inspiration for recipes. It is totally ok to say another person’s recipe inspired you. All other food creators/chefs I follow regularly share who or what inspired their recipe. I think what people who say you ‘steal’ recipes mean is you never share your real inspiration, instead insisting it was your original idea. Almost every dish/meal/recipe in this world has its roots in another, so I don’t think being inspired by someone else is stealing as long as you acknowledge the source.

        2. 5 stars
          The name tracks. 😉 The amount of petty, infantile mental gymnastics you had to employ in order to push the agenda that a person can’t have an original idea, then modify and/or adapt it is…wow. Find something better to do with your time.

        3. 5 stars
          Your relentless obsession with stalking and harassing her under multiple fake names is what’s bizarre. “Karen” is certainly befitting, but I guess “Jamie” works too.

    1. Thanks Nancy! If you use the bag that is linked, you should only need one bag for this recipe! Let me know if you have any other questions! xT

    1. Hi Anne,
      You can follow the recipe as written and should not have any issues. Let me know how the cookies are, I hope you love them! xT

      1. So is the recipe for sea level or high altitude? There are those of us that live in the mountains and it’s confusing since you also live at altitude on which way we need to convert a recipe.

        1. Hi Helen,
          You can follow the recipe as is in both areas, I didn’t make any adjustments so they should be just fine:) Let me know if you give the cookies a try! xx

          1. I always have to adjust for altitude or my bakes never turn out right. I’m shocked and surprised yours do! So do you test the recipe at both sea level and your home in the mountains? I’m just trying to understand, this doesn’t seem like it would work. Sorry for the questions but I wanted to try these but not waste ingredients.

          2. Hi again,
            I always cook/bake as if I am at sea level and make adjustments if needed. If there were any adjustments that needed to be made on either end, I would absolutely include that in the recipe:) Please let me know if you give these cookies a try, I really hope you love them and you can follow the recipe as written! xx

          3. What??? I have been following you for years and I have not once seen ANY of your baking recipes include a note for altitude adjustment.

          4. How do you bake at sea level when you’re in the mountains? This deters me from trying the recipe, really wouldn’t want to waste the ingredients.

          5. Well, I guess I’m not going to try this recipe since that makes no sense. Anyone that bakes at altitude knows we have to adjust and it doesn’t seem like you understand that. You can’t test at sea level conditions unless you’re at sea level. Thanks for responding and maybe you should consider sharing 2 sets of instructions for baking recipes because plenty of blogs do and are more helpful in responding.

          6. You always cook/bake as though you are at sea level?!? Sorry to say that you bring criticism upon yourself. You can’t just make altitude go away. Perhaps you should stop responding to comments as your responses only clarify that you have no idea what you’re doing.

          7. 5 stars
            “Jess”, get off your high horse and out of your echo chamber. I made these cookies at an altitude slightly below sea level and they were absolutely fine. I’m not a pro-baker. I just followed the recipe as it as written here. No issues. Instead of continuing to create multiple pseudonyms to keep making the same pointless attacks, why don’t you actually try to make the damn cookies yourself, or better yet – FIND A RECIPE WEBSITE YOU LIKE.

          1. 5 stars
            You can stop with the overblown drama, and multiple screen names to keep repeating yourself. I live at sea level and the cookies came out absolutely fine.

          2. 5 stars
            There’s no such thing as “stealing a recipe”. About a million people have made a version of these cookies, and I have found some dating back to 2014, so if T. “stole it” then POS and a million others did too. My god, put a sock in it. The constant spamming of this site with the same repetitive childish nonsense just makes you and all your phony usernames look idiotic. Find a hobby – besides this. You are wasting your life being a miserable tr@ll-hole.

          3. You do realize that you are free to google a cookie recipe for “at altitude” if that’s your preference? Yet, instead of just finding a site/recipe that suits your liking (like a grown up) you have to seek out this page to complain and behave like a miserable whinge? What exactly is your major malfunction?

          4. This hate group is weird as hell. They show up like clockwork to harass T., and it’s not even thinly veiled. It’s outright sick. Whenever anyone calls it out, they are the “bullies” and the haters are just innocent home cooks “giving feedback” and getting attacked for it. Ha. Typical DARVO narcissists.

        2. Jess, she’s a multi-millionaire with three bestselling cookbooks and five and a half million followers, and you are an internet crybaby with a complete lack of human decency. She seems to know what she’s doing. Can’t say the same for you.

          1. I was asking a valid question about adjusting for altitude, which I have to do all the time, since I live in the mountains. Since Tieghan does as well, I was confused since she said to make the recipe as written for both altitude and sea level. It’s great that it came out for others AT SEA LEVEL. But if it comes out well at sea level, I will have to make adjustments for my kitchen. How is that spamming her? A lot of the baking blogs I follow include those instructions, so I was asking in case she had just not included it. I don’t understand why people are being bullies by uber fans for asking for clarity. And you can’t pretend to test at sea level. That’s just not scientifically possible and you would know that if you lived at altitude and constantly had to adjust recipes. Yes, I can do it myself. I would prefer not to, as sometimes there are nuances that can make a difference.

          2. Helen, in this case, if you want to make the recipe, I would suggest looking here, and you can adjust based on your actual altitude.

            I live at high altitude too, not as high as Tieghan, but 5,800 feet. I have had success with many HBH recipes as written, but when in doubt regarding any cookie recipes, I use this guide.

            Many of us who are regular readers are pretty tired of the orchestrated attacks on this site by people who get very personal and rude, and are not actually asking constructive questions, or even interested in the recipes, and are just being obnoxious. They have a personal issue with this particular blogger, and their “concern” and “confusion” is an act.

            The mean spirited tone of their remarks is not even subtle, and it’s quite distracting to the majority of readers who are genuinely interested in discussing food and recipes. What you are seeing is a frustrated response from people who think that berating Tieghan is unnecessary. It’s not really bullying if it was deliberately provoked. Some of the critics here are being downright rude and abusive, so the fact that they are getting like reactions is to be expected. I don’t think the responses to those people were meant for you specifically.

          3. Marina, I’m used to adjusting things myself, but thanks for that link.
            I just don’t understand the claim that anyone can “pretend” to be at sea level when testing recipes, when you can’t. Temps are higher but can vary depending on the recipe, baking times can be shorter, adjustments to sugar, etc. A friend suggested her blog, so I assumed her recipes were FOR altitude bakers. Unless she has an employee that tests recipes at sea level, it doesn’t make sense that you can do the recipe as written without adjustments. Frankly, the lack of assistance or understanding of this alarms me, along with the aggressive attitude of other posters towards people asking valid questions. Have a great day, everyone, and glad this recipe worked out for those of you from down below!

          4. Helen, it seems you are very determined to start a rage-bait war over something as simple as a recipe. I may have overestimated your sincerity in responding to you. It’s pretty clear who the bullies here are and who the genuine posters are who are actually interested in food and cooking. This should never be a negative space, but if anyone is determined to make it that, there’s obviously going to be a warranted response, and rightly so. If you have a problem with those defending HBH’s right to exist free of harassment and cruelty, vs. the opposite, then it’s clear where you’re coming from. Most of us are here to enjoy the content on this site. If you cannot, then feel free to move along. If you were so used to adjusting things yourself, nothing here would be a problem for you, because you wouldn’t need HBH to hold your hand through high altitude cooking, eh? Obviously, this isn’t the place for you. Best of luck!

          5. It didn’t take long for Helen’s innocent victim mask to fall off did it? 🤣 If nothing else, these people are predictable and gullible.

          6. Whoa. Marina was trying to be nice to you despite it being obvious from the start you were tr@lling just like the rest of your loathsome ilk. Way to out yourself. Be gone, vermin.

        1. 5 stars
          You don’t have to. I live at sea level (Brighton, UK) and the recipe worked perfectly for me. They’re really good!

          1. You seem very nice Patricia! Thank you for actually contributing to the conversation in a helpful way. I want to try these cookies (I’m also in the UK) and it seems that many are here to personally attack the author and spread hate and are not at all interested in the recipes. How sad. Thanks for lending some useful insight as to how these will work in our climate and altitude. Much appreciated!

  7. I’m keen to try these. My local Middle Eastern shop sells finely ground pistachios, do you have any idea how much ground nut is produced by grinding your half-cup of pistachios?

    1. Hi Lisa,
      You are going to use 1/4 cup of the ground pistachios in step 4. I hope this helps, please let me know if you give these cookies a try! xT