There’s something magical about the moment when tart raspberries meet creamy white chocolate in a cookie. These Raspberry White Chocolate Pistachio Cookies bring together three flavors that just feel right together like they were always meant to share the same plate. I love baking these on quiet Sunday mornings when the kitchen fills with that sweet, nutty warmth that makes everyone wander in to see what’s happening.

My mom always said that good baking is about finding balance, and these cookies are exactly that. The pistachios bring an earthy richness, the raspberries add a bright pop of tartness, and the white chocolate ties everything together with its gentle sweetness. It’s the kind of cookie that makes you slow down and really taste each bite.

Why You’ll Love These Raspberry Cookies

These aren’t just any raspberry cookies they’re special in all the right ways. The soft, chewy texture comes from getting the butter and sugar just right, while fresh raspberries baked right into the dough create these beautiful pockets of jammy sweetness. And those pistachios? They’re not just there for color. When you toast them first, they release this wonderful buttery flavor that makes the whole cookie taste more interesting.

What I love most is how these cookies look almost too pretty to eat. The green from the pistachios, the pink from the raspberries, and those creamy white chocolate pieces create this naturally beautiful cookie that doesn’t need any fancy decorating. Perfect for bringing to a friend’s house or just enjoying with afternoon tea.

What Makes These Raspberry White Chocolate Cookies Different

Unlike most cookie recipes, these raspberry cookies use a few simple tricks that make all the difference. First, we’re going to freeze those fresh raspberries for just 20 minutes before folding them in. This keeps them from turning your dough pink and mushy trust me on this one. Instead, you get these perfect bursts of berry flavor in every other bite.

The pistachio paste is another little secret. By grinding the pistachios with a touch of olive oil, you create this paste that spreads pistachio flavor through every single cookie. It’s one of those simple steps that elevates the whole recipe. If you love working with nuts in your baking, you might also enjoy my Ultra-Thick Bakery-Style Chocolate Chip Cookies that use a similar technique.

Ingredients You’ll Need

The beauty of these raspberry chocolate chip cookies is that the ingredient list isn’t complicated. You probably have most of these in your pantry already, and the special ingredients fresh raspberries and pistachios are easy to find at any grocery store.

• Fresh raspberries – Fresh really is best here. Frozen berries can work, but they often have ice crystals that make the dough too wet.
• Roasted salted pistachios – The roasting brings out so much more flavor. If you can only find raw pistachios, I’ll show you how to toast them.
• White chocolate – Look for good quality white chocolate that lists cocoa butter as an ingredient. It melts beautifully into the cookies.
• Butter – I use unsalted butter so I can control the salt level, but salted butter works too.
• Brown sugar and white sugar – This combination creates cookies that are chewy in the middle with slightly crispy edges.
• Vanilla and almond extract – These add warm, sweet notes that complement the berries and nuts.
• Flour, baking soda, and salt – The basics that give structure to your cookies.
• Optional: Matcha powder – Just a tiny bit enhances that beautiful green color from the pistachios.

How to Make Perfect Raspberry Pistachio Cookies

Making these cookies is easier than you might think. The key is taking your time with a few important steps, and the rest comes together naturally.

Step 1: Prepare Your Raspberries

Start by placing your fresh raspberries on a parchment-lined tray and pop them in the freezer for about 20-30 minutes. This simple step is what keeps your cookie dough from getting soggy and pink. While they’re freezing, you can get everything else ready it’s the perfect use of time.

Step 2: Create the Pistachio Paste

Add your pistachios to a food processor and pulse until they’re finely ground almost like coarse sand. Then add about a tablespoon of olive oil (or any neutral oil) and process until it comes together into a thick paste. It won’t be smooth like peanut butter, and that’s okay. This paste is what gives these cookies their incredible flavor.

Step 3: Mix the Cookie Dough

In a large bowl, cream together your softened butter with both sugars until it’s light and fluffy this usually takes about 3 minutes. You’ll know it’s ready when the color lightens slightly. Mix in your egg, vanilla, and almond extract, followed by the pistachio paste. The dough will smell amazing at this point.

In a separate bowl, whisk together your flour, baking soda, salt, and matcha powder (if using). Fold the dry ingredients into your butter mixture just until combined don’t overmix or your cookies will be tough.

Step 4: Add the Good Stuff

Here’s where these raspberry thumbprint cookies come together. Break your white chocolate into chunks (or use chips if that’s easier), then gently fold them into the dough along with your frozen raspberries. Be gentle here you want the raspberries to stay whole and beautiful, not turn into mush.

Step 5: Scoop and Bake

Use a cookie scoop (about 1.5 tablespoons) to portion your dough onto parchment-lined baking sheets. Space them about 3 inches apart these cookies spread as they bake. Sprinkle a few extra chopped pistachios on top if you like.

Bake at 350°F for 10-12 minutes. You want the edges to be golden and set, but the centers should still look slightly soft. They’ll continue cooking on the pan after you take them out. Let them rest on the baking sheet for 2-3 minutes before moving them to a cooling rack.

Tips for the Best Raspberry Cookies Recipe

After making these cookies more times than I can count, here are my best tips for success:

• Room temperature matters – Make sure your butter and egg are at room temperature. This helps everything mix together smoothly.
• Don’t skip the freezing step – Those 20 minutes make such a difference in how the berries hold up in the dough.
• Watch your oven – Every oven is different. Start checking at 10 minutes and look for golden edges.
• Let them cool properly – I know it’s tempting, but giving these cookies a few minutes to set makes them easier to handle and helps them keep that perfect chewy texture.
• Store them right – Keep these in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.

Ways to Make These Cookies Your Own

One of my favorite things about baking is how recipes can adapt to what you have or what you love. Here are some simple ways to change up these raspberry jam cookies:

Berry Swaps

Fresh blueberries or blackberries work beautifully in place of raspberries. Just keep that freezing step it works for all fresh berries. If you want to try something different, check out my Blueberry White Chocolate Chip Cookies for more fruity cookie ideas.

Chocolate Changes

Not a white chocolate fan? Dark chocolate chunks or milk chocolate work just as well. The tartness of the raspberries pairs beautifully with any type of chocolate. Try my Salted Caramel Chocolate Cookies for another delicious chocolate cookie variation.

Nut Alternatives

If pistachios aren’t your thing (or you have an allergy), try using almonds or hazelnuts instead. The technique stays the same just toast them and make that paste. For more nut-based recipes, my Italian Nut Roll Cookies are a wonderful option.

Storing and Freezing

These cookies are best enjoyed fresh, but life gets busy and sometimes you need to plan ahead. Here’s what works best:

Room Temperature: Store in an airtight container for up to 2 days. They stay wonderfully soft.

Refrigerator: Keep them in the fridge for up to a week. Let them come to room temperature before eating they taste so much better that way.

Freezer: Once completely cooled, freeze the baked cookies in a freezer bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy them.

Note about freezing dough: I don’t recommend freezing the unbaked dough because the raspberries can make it too wet when thawed. These cookies are quick enough to make fresh whenever you want them.

Recipe Card

Raspberry White Chocolate Pistachio Cookies

Soft, chewy cookies bursting with fresh raspberries, creamy white chocolate, and earthy pistachios. Perfect for any occasion.

Prep Time: 20 minutes
Cook Time: 12 minutes
Freeze Time: 20 minutes
Total Time: 52 minutes
Yield: 14 cookies

Ingredients

• ½ cup (60g) fresh raspberries
• ½ cup (60g) roasted salted pistachios, shelled
• 1 tablespoon olive oil or vegetable oil
• 7 tablespoons (100g) unsalted butter, softened
• ½ cup (110g) light brown sugar, packed
• ¼ cup (50g) granulated sugar
• 1 large egg, room temperature
• ½ teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• 1⅓ cups (190g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon matcha powder (optional)
• 1 cup (140g) white chocolate, chopped or chips
• 2 tablespoons ground pistachios, for topping

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Place raspberries on a parchment-lined tray and freeze for 20-30 minutes until firm.
3. Add pistachios to a food processor and pulse until finely ground. Add oil and process until it forms a thick paste.
4. In a large bowl, cream butter with both sugars for 3 minutes until light and fluffy. Mix in egg and both extracts, then add the pistachio paste and mix until combined.
5. In a separate bowl, whisk together flour, matcha powder (if using), baking soda, and salt. Fold dry ingredients into wet ingredients until just combined.
6. Gently fold in white chocolate and frozen raspberries, being careful not to break up the berries.
7. Scoop dough using a 1.5-tablespoon cookie scoop and place on prepared baking sheets, spacing 3 inches apart. Sprinkle with ground pistachios.
8. Bake for 10-12 minutes until edges are golden but centers still look slightly soft. Let cool on the baking sheet for 2-3 minutes before transferring to a wire rack.

Notes

• If using raw pistachios, toast them in a 350°F oven for 8-10 minutes first.
• Don’t overmix the dough after adding flour this keeps cookies tender.
• Cookies will look slightly underdone when you take them out. They firm up as they cool.
• For gluten-free, substitute with a 1:1 gluten-free flour blend.

Questions About Raspberry Cookies

More Cookie Recipes You’ll Love

If you enjoyed these raspberry white chocolate cookies, here are some other favorites from my kitchen:

• Bakery-Style Chocolate Chip Cookies – because you can never have too many chocolate chip cookie recipes
• Cranberry Lemon Bars – bright, citrusy, and perfect for any season
• Peppermint Swirl Cookies – festive treats for any celebration

These Raspberry White Chocolate Pistachio Cookies have become one of those recipes I turn to again and again. They’re special enough for guests but easy enough to make on a random Tuesday when you just want something homemade and wonderful. The combination of flavors never gets old, and there’s something about the way the raspberries stay bright and jammy inside the cookie that makes each bite feel like a little discovery.

I hope these cookies bring as much joy to your kitchen as they’ve brought to mine. Bake them, share them, enjoy them warm with a cup of tea. And if you make them, I’d love to hear what you think! Leave a comment below or share a photo on Pinterest seeing your creations always makes my day.

Happy baking! 🌸

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White Chocolate Raspberry Pistachio Cookies

Raspberry Pistachio Cookies are just bursting with flavor from plenty of ground roasted salted pistachios and fresh raspberries baked right in! They are soft and chewy with rich earthy (almost savory) flavor from the pistachios, bright tartness from the berries and sweet creaminess from white chocolate bark.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr

Servings: 14 cookies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 cup (5oz/142g) pure white chocolate callets (minimum 28% cocoa butter) (or a high quality white chocolate bar)
• ½ cup (60g) fresh raspberries
• ½ cup (60g) roasted salted pistachios (no shell)
• 1 tablespoon (15ml) olive oil
• 7 tablespoon (100g) unsalted butter softened
• ½ cup (110g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg at room temperature
• ½ teaspoon pure vanilla extract
• ¼ teaspoon pure almond extract
• 1 ⅓ cups (190g) all-purpose flour
• 1 teaspoon matcha powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoon ground pistachios for topping

Method

 

1. Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
2. First prepare the white chocolate bark. Note, you can also fold white chocolate chips directly into the cookie dough, but I love how the shards of tempered white chocolate bark melt into the dough. Place white chocolate callets into a heatproof bowl set over a saucepan with barely simmering water and stir frequently until completely melted and smooth. Immediately spread it out over a parchment-lined baking sheet so it is between ⅛-inch and ¼-inch thick. Place it in the fridge for 30 minutes until completely set and then roughly chop it up into chunks.
3. Flash freeze the raspberries. Place the raspberries on a tray lined with waxed paper or parchment paper and freeze for 30 minutes until hardened.
4. Prepare the pistachio paste. Place pistachios in a small food processor and pulse until very finely ground. Add oil and grind until the mixture forms a thick paste. It won’t be smooth like peanut butter, but it will be thick and coarse.
5. Prepare the cookie dough. Cream together butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer for 3 minutes on medium speed until pale and fluffy. Scrape down the sides of the bowl and mix in pistachio paste and extracts. Mix in egg until evenly incorporated and smooth. Mix in pistachio paste.
6. Combine flour with matcha powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add it to the butter mixture and fold it in. Add frozen raspberries and white chocolate chunks and fold them in very gently until evenly distributed. The dough will be soft and a bit tacky.
7. Use a 1.35-oz cookie scoop to portion dough and release it onto prepared baking sheets spacing them about 3 inches apart since these cookies spread a lot. Sprinkle the tops with extra ground pistachios. Bake for 10-12 minutes until golden around the edges. Transfer pan to a wire rack and let cookies cool for a minute before transferring individually to the rack to finish cooling. Sprinkle with flaky sea salt if desired!

Notes

NOTE: for best results, use a kitchen scale to weigh the ingredients.

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