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Raspberry pistachio cookie
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4.94 from 16 votes

Raspberry Pistachio Cookies with white chocolate

An ideal balance between sweet, fruity and nutty, the BEST cookie recipe ever!
Prep Time30 mins
Cook Time30 mins
Waiting Time1 hr
Total Time2 hrs
Course: Dessert
Cuisine: American
Servings: 10
Calories: 282kcal
Author: Kata

Ingredients

  • 125 g Unsalted butter
  • 150 g Granulated sugar
  • 1 Teaspoon Vanilla extract pure real vanilla
  • 1 Egg approx 50g
  • 100 g Pastry flour low protein flour
  • 100 g Bread flour high protein flour
  • ½ Teaspoon Salt
  • ½ Teaspoon Baking powder
  • ½ Teaspoon Baking soda
  • 100 g Pistachio
  • 100 g Callebaut WhiteChocolate (callets) good quality white chocolate chips
  • 10 pieces Raspberry 1 per cookie cut into halves
  • Freezed dried raspberries for decoration
  • Chopped pistachios for decoration

Instructions

  • Prepare 2 baking pans with parchment
  • With an Electric hand mixer cream room temperature butter, granulated sugar, together just until well combined
  • Mix in the egg, then pure vanilla extract, again just until combined
  • Sift the two different kinds of flour, salt, baking powder and baking soda together then add the flour mixture into the dough and fold with the help of a Rubber spatula just until combined. Do not overmix
  • Fold in white chocolate chip cookies and pistachios
  • Divide the dough into 10 equal balls (using a Digital scale is handy) and place them on parchment paper leaving enough space between them to spread. Do not soften the surface of the ball, in fact try to keep it as rough as possible for a nice, crackly surface
  • Let cookie dough rest in the fridge for an hour
  • Pre-heat oven, baking temp will be 175 C / 347°F
  • Remove the cookie balls from the fridge and bake them for 15 minutes in the following way: Bake for 10 minutes then place two halves of raspberries into each then bake for further 5 minutes.
  • Apply the pan banging and circular trick, if desired, see tips above
  • Let cookies rest of a few minutes then carefully remove from the parchment and let them cool on a Cooling rack. Cookies will further set as they cool

Nutrition

Calories: 282kcal | Carbohydrates: 32g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 201mg | Potassium: 160mg | Fiber: 2g | Sugar: 16g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg