You can tell it’s spring by the sheer amount of fruit and berries that have made their way into my recipes lately. First there were the Banoffee Cookies, then the Raspberry and Cream Shortbread, the Blueberry and Cream Cookies, and now there are these: Raspberry, Dark Chocolate, & Pistachio Cookies.
This is one of those recipes that you won’t really want to share with anyone else. Every time I’ve made these, they’ve never really made it out of my house. They’re just that good–you know you’re going to want another one later, or tomorrow, or in three days.
When you finally do build up the will-power to let someone else have one of these, you might do something crazy like sneak your own dessert into a wedding. I might have done just that with my cousin’s wedding last night. Sometimes, when you know you’ll be at a table with people who will really appreciate something and need to stop yourself from eating too many cookies because you’re about to treat yourself to a birthday doughnut/latte and cake, you have to break some social rules and sneak a small bag of goodies into a place with tables full of delicious desserts.
The freeze-dried raspberries bring a tartness to these cookies that completely brings them to life. Add to that the slightly salty, nutty crunch of the pistachios and the rich, bittersweet notes of the chocolate, and you have a well-balanced bite that just keeps you going back for more. These cookies are still soft when they come out of the oven–they almost melt away when you bite into them.
Plus, the colors in these cookies are gorgeous! The bright red from the raspberries and yellowish-green of the pistachios bring a completely spring-appropriate look to these cookies, meaning they don’t only taste good, but they’re extremely photogenic as well!
| Cook Time | 15-18 minutes |
| Servings |
cookies
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- 1/2 cup butter cold and cubed
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup pistachios chopped
- 3/4 cup dark or bittersweet chocolate chips
- 3/4 cup freeze-dried raspberries
Ingredients
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|
- In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugars until light and fluffy--about 3-5 minutes. In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
- Add the egg and vanilla to your mixing bowl one at a time, mixing to combine between each.
- Add half the dry ingredients, mix to combine, then add the other half, mixing until a light dusting of flour remains. Fold in the pistachios, dark/bittersweet chocolate chips, and freeze-dried raspberries. Mix until fully incorporated, then set the dough in the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 325°F and line a baking sheet, or two, with parchment paper. Using a large ice cream or cookie scoop, drop the dough onto your prepared baking sheets.
- Bake 15-18 minutes until the edges turn golden brown. Allow the cookies to cool on the baking sheet for about 3 minutes before transferring to a cooling rack.