Raspberry & Pistachio Chocolate Chip Cookie

60 MIN PREP TIME

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12 MIN BAKE TIME

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1 HOUR 12 MIN TOTAL

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60 MIN PREP TIME 〰️ 12 MIN BAKE TIME 〰️ 1 HOUR 12 MIN TOTAL 〰️

If you're looking for a cookie that's anything but ordinary, these Raspberry & Pistachio Chocolate Chip Cookies will soon become one of your go to summer favourites. A classic chocolate chip cookie base is packed with fresh raspberry and chopped pistachio, then once baked its given a sprinkle of crushed pistachios.

Why you will love this recipe:

• Flavor Harmony: The tartness of raspberries complements the richness of chocolate and the earthy notes of pistachios.

• Texture Delight: A chewy center with crunchy edges provides a satisfying bite.

• Visual Appeal: The vibrant colors of raspberries and pistachios make these cookies as beautiful as they are delicious

Ingredients to make Raspberry & Pistachio Chocolate Chip Cookies

This delicious recipe uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need. 

Unsalted Butter: Provides richness and moisture, ensuring a tender crumb.

Light Brown Sugar: Adds a deep, caramel-like sweetness and contributes to chewiness.

Caster Sugar: Balances the brown sugar, adding crispness to the edges.

Large Egg: Acts as a binding agent, providing structure and moisture.

Vanilla Extract: Enhances the overall flavor profile.

Plain Flour: Forms the base of the dough, giving structure to the cookies.

Bicarbonate Soda: Leavening agent that helps the cookies rise and spread appropriately.

Salt: Balances sweetness and enhances the flavors of other ingredients.

Chopped Pistachios: Adds a delightful crunch and earthy sweetness.

Dark Chocolate Chips: Provides rich, gooey pockets of chocolate in every bite.

Fresh Raspberries: Introduce a tart, fruity flavour and vibrant color without adding excess moisture.

How to make Raspberry & Pistachio Chocolate Chip Cookies

Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare the cookie dough | Scoop 1-2 tbsp of dough and roll into balls then use your thumb to press down into the centre of the cookie balls and create a well.

Bake: Bake for 15-18 minutes, or until the edges are golden and the centers are set.

Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely

Expert baking tips!

1. Chop Pistachios Evenly: Uniform pieces ensure consistent texture and flavor distribution.

2. Don't Overmix: Mix the dough until ingredients are just combined to avoid tough cookies.

3. Chill Dough if Needed: If the dough feels too soft, chill it for 30 minutes to prevent excessive spreading during baking.

4. Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer shelf lif

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Triple Chocolate Mini Egg Cookies

Servings: 24

Author: My Kitchen Drawer

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Easter is the perfect excuse to indulge in all things chocolate, and these Triple Chocolate Mini Egg Cookies take that to the next level! A rich and fudgy chocolate cookie base is packed with chunks of dark chocolate and crunchy Mini Eggs, making each bite a chocolate lover’s dream.

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Ingredients

• 200g unsalted butter, softened
• 100g caster sugar
• 150g soft brown sugar
• 2 large eggs room temperature
• 200g plain flour
• 100g chopped pistachios
• 1 tsp baking soda
• 1/2 tsp salt
• 150g dark chocolate, chopped
• 200g fresh raspberries

Instructions

1. Preheat your oven to 175°C and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the unsalted butter, light brown sugar, and caster sugar until light and fluffy.
3. Mix in the large egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the chopped pistachios and dark chocolate chips, ensuring they are evenly distributed throughout the dough, then add the fresh raspberries and carefully fold them in.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-15 minutes, or until the edges are golden and the centres are set.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

How to Store Your Cookies

These cookies stay soft and chewy for up to 5 days when stored in an airtight container at room temperature. If you prefer warm, melty chocolate, just pop one in the microwave for 10-15 seconds before eating.

Nutrition Facts

Calories

182

Fat

11 g

Carbs

22 g

Sugar

14 g

Protein

3 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

https://mykitchensdrawer.com/recipes-blog/candy-cane-cookies

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Other cookies you should try:

Chocolate chip cookies

CHOCOLATE PISTACHIO GHEE COOKIES

pumpkin s’mores cookies

I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!