Sweet, salty, and totally irresistible White Chocolate Raspberry Swirled Pistachio Cookies. Imagine biting into a soft, chewy cookie packed with the fruity tang of raspberry jam and little bursts of dried raspberries. Then, picture it lightly drizzled with creamy melted white chocolate, making every bite even more delicious. And to finish it off? A sprinkle of crushed raspberries on top for that extra pop of flavor and color. Trust me, these cookies are so good, you won’t be able to stop at just one!
Okay, let’s be honest—these cookies are a little different from what I usually make, but that’s what makes them so fun! And guess what? They turned out amazing. I’m really happy I decided to experiment with this recipe because they’re unlike any other cookie I’ve shared before. The best part? They’re soft, chewy, and have the perfect mix of sweet and salty flavors that just melt in your mouth.
The idea for these cookies didn’t come to me all at once—it actually took a few days of thinking. I knew I wanted to make a raspberry cookie for Easter, but since I’ve already shared chocolate chip raspberry cookies before, I wanted to skip chocolate this time. Instead, I pushed myself to come up with something new, something just as delicious but totally unique.
I’ve been wanting to use pistachios in a cookie for a while now, so I thought, Why not try a swirled raspberry and pistachio cookie? But I won’t lie—when I finally decided to test this recipe, I was pretty nervous. I had no idea how they’d turn out. Would the colors look right? Would the texture be soft and chewy like I wanted? And most importantly, would the flavors work together?
But you know what? Sometimes you just have to go for it—and I’m so glad I did! These cookies came out so close to perfect. They’re cute, they have just the right amount of chewiness, and the flavor? Absolutely delicious. I’m seriously excited to share these pistachio cookies with you!
Here’s exactly how to make them:
Step 1: The Raspberry Powder
I wanted these cookies to be easy to make but still have a strong raspberry flavor. To get that, I used both raspberry jam and freeze-dried raspberries in the dough.
First, take the freeze-dried raspberries and blend them into a fine powder. You can do this in a food processor or a blender—either works! This raspberry powder gets swirled right into the cookie dough, giving it that beautiful pink color and fruity taste.
If you don’t want to make your own powder, you can buy freeze-dried raspberry powder at some stores or online. But honestly, making it yourself is super easy!
Step 2: The Pistachios
Next up, you’ll need shelled, salted pistachios. Toss them into the food processor (just like you did with the raspberries) and grind them until they’re very fine. This helps spread that nutty flavor evenly through the dough.
If you don’t feel like using the food processor, you can finely chop the pistachios instead. But I really like them ground because it gives the cookies a smoother texture.
Step 3: Mix the Dough
Start by beating the butter with sugar until it’s nice and creamy. Then, add in an egg and a splash of vanilla extract for extra flavor. Next, mix in the flour, baking soda, and a little pinch of salt.
Now, here’s the fun part—divide the dough in half. Into one half, mix the dried raspberry powder and raspberry jam. This will give you a sweet, fruity dough with a pretty pink color. Into the other half, mix the chopped (or ground) pistachios. If you want the pistachio dough to have a bright green color, you can add a little matcha powder or even a drop of green food coloring.
Keep mixing until everything is well combined, and just like that, you’ll have two different doughs—one raspberry and one pistachio. Simple, right?
Step 4: Smash the Two Doughs Together
Now, take the raspberry dough and roll it into small balls. Do the same with the pistachio dough. Then, gently press a raspberry ball and a pistachio ball together to form one cookie. This is where the magic happens—the colors swirl together, making each cookie look so pretty! Plus, it’s actually really fun to do.
Once they’re all shaped, bake them as drop cookies.
Step 5: The White Chocolate Drizzle
Instead of using a super sweet icing, I kept things simple by melting white chocolate and drizzling it over each cookie. Then, for a little extra crunch and color, I sprinkled crushed raspberries on top.
The result? A cookie that’s not only delicious but also so pretty. I already know I’ll be making these again and again!
Finally, if you make these White Chocolate Raspberry Swirled Pistachio Cookies, don’t forget to leave a comment or give the recipe a rating! I love hearing from you and always do my best to reply to every single message. And if you bake them, tag me on Instagram—seeing your photos is my favorite part!
