Raspberry, Dark Chocolate, & Pistachio Cookies
Tart, nutty, and deep–these cookies are so good, you might not want to share them with anyone. Yields 12-14 cookies
Servings
12-14cookies
Cook Time
15-18minutes
Servings
12-14cookies
Cook Time
15-18minutes
Ingredients
Instructions
  1. 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.
  2. Add the egg and vanilla to your mixing bowl one at a time, mixing to combine between each.
  3. 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.
  4. 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.
  5. 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.

Share this: