Pistachio and Raspberry Cheesecake Cookies
A delightful combination of nutty pistachios, tart raspberries, and rich cream cheese frosting all nestled in a soft, chewy cookie.
Ingrédients
Cookies
- 120 g unsalted butter
- 100 g light brown sugar
- 100 g granulated sugar
- 2 tsp vanilla extract
- 1 large egg at room temperature
- 220 g all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 80 g dark chocolate, chopped
- 50 g pistachios, chopped
Raspberry Cream Cheese Frosting
- 100 g unsalted butter, softened
- 100 g icing sugar, sifted
- 1 tsp vanilla extract
- 2 tbsp freeze-dried raspberry powder
- 200 g full-fat cream cheese
Extras
- Pistachio cream, for drizzling
Instructions
Preparation
- Gather and measure all your ingredients accurately. Ensure butter and eggs are at room temperature.
Cookie Base
- Melt the unsalted butter in a saucepan over low heat or in the microwave.
- In a large mixing bowl, whisk the melted butter with light brown sugar and granulated sugar until smooth.
- Whisk in the vanilla extract and the egg until a creamy mixture forms.
- In a separate bowl, mix the all-purpose flour, salt, baking powder, and baking soda.
- Fold the dry ingredients into the butter mixture until just combined.
- Gently fold in the chopped dark chocolate and pistachios.
Freezing and Baking
- Divide the dough into 100 g portions and roll into balls. Place on a parchment-lined tray and freeze for about 30 minutes.
- Preheat your oven to 350°F (180°C).
- Arrange the frozen dough balls on a baking tray and bake for 20-24 minutes until the edges are golden.
- Allow the cookies to cool on the tray.
Frosting
- Beat softened butter, icing sugar, vanilla extract, and freeze-dried raspberry powder until light and fluffy.
- Add cream cheese and mix until just combined.
Assembly
- Once cooled, frost the cookies generously. Drizzle warmed pistachio cream over the top.
Notes
Store in an airtight container for up to a week or refrigerate for two weeks. Freeze leftover cookies for later enjoyment.