White Chocolate Raspberry Swirled Pistachio Cookies Recipe

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Salty, sweet, and delicious White Chocolate Raspberry Swirled Pistachio Cookies. The chewy raspberry cookies contain raspberry jam and dried raspberries. To enhance flavor, melting white chocolate softly coats each biscuit. Finish with crushed raspberries—so good!  

– 1 cup freeze-dried raspberrie – 1/2 cup pistachios, shelled and salted – 2 sticks (1 cup) salted butter – 1 cup granulated sugar – 1 egg – 2 teaspoons vanilla extract – 2 cups all-purpose flour – 1 teaspoon baking soda  – 1/2 teaspoon kosher salt – 2 tablespoons raspberry jam – 1 teaspoon matcha powder – 8 ounces white chocolate, melted

Ingredient

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Use a blender or food processor to pulverize freeze-dried raspberries. After cleaning the food processor, finely chop/grind the pistachios.  

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Step 1

Instructions

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Heat the oven to 350°F. Parchment a baking sheet. Mix butter, granulated sugar, and vanilla in a large bowl. Add egg.  

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Step 2

Beat. Add flour, baking soda, and salt. One half of the dough should remain in the mixing basin. Save the other half of the dough.  

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Step 3

Beat 1/4 cup finely chopped/ground pistachios and matcha powder into the dough in the mixing bowl until mixed. Make tablespoon-sized dough balls and keep aside.  

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Step 4

Return the remaining dough to the bowl. Beat 1/4 cup raspberry powder and jam until blended. Round the dough into tablespoon balls. 

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Step 5

Create a two-teaspoon dough ball by pressing the two balls together. On prepared baking sheet, space 2 inches apart. Bake cookies for 9-10 minutes until edges are just setting.  

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Step 6

Cool cookies on the baking sheet after removing from the oven. While on the baking pan, they will cook slightly. 

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Step 7

Dip each biscuit in melted white chocolate and top with crushed dried raspberries. Set or enjoy! Save in an airtight jar for 5 days.  

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Step 8

Floral Separator

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