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White Chocolate Raspberry Pistachio Cookies
Raspberry Pistachio Cookies are just bursting with flavor from plenty of ground roasted salted pistachios and fresh raspberries baked right in! They are soft and chewy with rich earthy (almost savory) flavor from the pistachios, bright tartness from the berries and sweet creaminess from white chocolate bark.
Ingredients
- 1 cup (5oz/142g) pure white chocolate callets (minimum 28% cocoa butter) (or a high quality white chocolate bar)
- ½ cup (60g) fresh raspberries
- ½ cup (60g) roasted salted pistachios (no shell)
- 1 tablespoon (15ml) olive oil
- 7 tablespoon (100g) unsalted butter, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- ½ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 ⅓ cups (190g) all-purpose flour
- 1 teaspoon matcha powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoon ground pistachios, for topping
NOTE: for best results, use a kitchen scale to weigh the ingredients.
Instructions
- Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
- First prepare the white chocolate bark. Note, you can also fold white chocolate chips directly into the cookie dough, but I love how the shards of tempered white chocolate bark melt into the dough. Place white chocolate callets into a heatproof bowl set over a saucepan with barely simmering water and stir frequently until completely melted and smooth. Immediately spread it out over a parchment-lined baking sheet so it is between ⅛-inch and ¼-inch thick. Place it in the fridge for 30 minutes until completely set and then roughly chop it up into chunks.
- Flash freeze the raspberries. Place the raspberries on a tray lined with waxed paper or parchment paper and freeze for 30 minutes until hardened.
- Prepare the pistachio paste. Place pistachios in a small food processor and pulse until very finely ground. Add oil and grind until the mixture forms a thick paste. It won’t be smooth like peanut butter, but it will be thick and coarse.
- Prepare the cookie dough. Cream together butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer for 3 minutes on medium speed until pale and fluffy. Scrape down the sides of the bowl and mix in pistachio paste and extracts. Mix in egg until evenly incorporated and smooth. Mix in pistachio paste.
- Combine flour with matcha powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add it to the butter mixture and fold it in. Add frozen raspberries and white chocolate chunks and fold them in very gently until evenly distributed. The dough will be soft and a bit tacky.
- Use a 1.35-oz cookie scoop to portion dough and release it onto prepared baking sheets spacing them about 3 inches apart since these cookies spread a lot. Sprinkle the tops with extra ground pistachios. Bake for 10-12 minutes until golden around the edges. Transfer pan to a wire rack and let cookies cool for a minute before transferring individually to the rack to finish cooling. Sprinkle with flaky sea salt if desired!
