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Pistachio and Raspberry Cheesecake Cookies

Pistachio and Raspberry Cheesecake Cookies That Wow Your Tastebuds

Delight in these Pistachio and Raspberry Cheesecake Cookies—a perfect treat for any occasion!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Freezing Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Adds richness and moisture; substitute with margarine for a dairy-free version.
  • 1 cup Soft Light Brown Sugar Provides sweetness and a subtle caramel flavor; can be replaced with coconut sugar for a deeper taste.
  • 0.5 cup Granulated Sugar Balances the sweetness; using stevia can make this healthier for low-calorie needs.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor; pure vanilla will give you the best results.
  • 1 large Egg Binds the ingredients together; a flax egg serves as a great vegan substitute.
  • 2.5 cups Plain Flour Forms the cookie's structure; gluten-free flour is a fantastic alternative for gluten sensitivities.
  • 1 teaspoon Baking Powder Helps cookies rise.
  • 0.5 teaspoon Baking Soda Helps cookies rise.
  • 1 pinch Salt Elevates the flavors.
  • 1 cup Chopped Chocolate Introduces a rich texture; dark chocolate can deepen the flavor profile.
  • 1 cup Chopped Pistachios Offers a unique flavor and crunchy texture; feel free to swap in an alternative nut mix for variety.
For the Frosting
  • 0.5 cup Softened Unsalted Butter
  • 2 cups Icing Sugar Sweetens and smooths the frosting.
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Freeze-Dried Raspberry Powder Imparts tartness and color.
  • 8 oz Full-Fat Cream Cheese Creates a velvety frosting.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven

Method
 

Cookie Preparation
  1. In a large bowl, cream together the unsalted butter, soft light brown sugar, granulated sugar, and vanilla extract until fluffy. Gradually mix in the egg, then add the flour, baking powder, baking soda, and salt until well combined.
  2. Fold in the chopped chocolate and chopped pistachios into the dough, ensuring they’re evenly distributed.
  3. Roll the dough into 100g balls and freeze for at least 30 minutes.
  4. Preheat your oven to 350°F (175°C) and bake the chilled cookie balls for about 12-15 minutes or until they’re lightly golden brown. Cool completely on the tray before frosting.
Frosting Preparation
  1. Beat together the softened unsalted butter, icing sugar, vanilla extract, freeze-dried raspberry powder, and full-fat cream cheese until smooth and creamy.
  2. Pipe or spoon the raspberry frosting generously onto the cooled cookies. Drizzle with melted pistachio cream for extra decadence.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Chill the cookie dough for thick cookies and allow them to cool completely before frosting.

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