Pistachio and Raspberry Cheesecake Cookies
Soft, bakery-style pistachio and raspberry cheesecake cookies loaded with dark chocolate and crunchy pistachios, topped with creamy raspberry cream cheese frosting and finished with a drizzle of pistachio cream.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 cookies
- Category: Dessert
- Cuisine: American
Ingredients
**Cookies**
120 g unsalted butter
100 g light brown sugar
100 g granulated sugar
2 tsp vanilla extract
1 large egg
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
**Make the Cookie Dough**
Melt butter and add to a large bowl. Whisk in brown sugar, granulated sugar, and vanilla until smooth. Add egg and whisk until fully combined. Fold in flour, salt, baking powder, and baking soda just until incorporated. Gently fold in chopped chocolate and pistachios.
**Portion & Freeze**
Divide dough into 100 g portions and roll into balls. Place on a tray and freeze for 30 minutes.
**Bake**
Preheat oven to 350°F (180°C). Line a baking tray with parchment paper. Place frozen dough balls on tray with space between. Bake 20–24 minutes until edges are golden and centers look slightly underbaked. Cool completely on tray.
**Raspberry Cream Cheese Frosting**
Beat butter, icing sugar, vanilla, and raspberry powder for 5 minutes until light and fluffy. Add cream cheese and beat just until smooth.
**Assemble**
Frost cooled cookies using a piping bag or spoon. Warm pistachio cream slightly and drizzle over cookies. Serve or refrigerate until ready to enjoy.
Notes
• Freezing the dough is essential for thick cookies.
• Do not overbake; cookies should look slightly underdone in the center.
• Use freeze-dried raspberry powder for flavor without excess moisture.
• Frost only once cookies are fully cooled.
• Dough balls can be frozen up to 2 months.