Description
Delightful cookies that combine the tartness of fresh raspberries with the creamy richness of pistachios, enveloped in a light, fluffy dough.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup shelled pistachios, chopped
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs and vanilla; mix well.
- In a separate bowl, whisk together flour, baking soda, and salt; gradually add to wet ingredients.
- Gently fold in raspberries and pistachios.
- In another bowl, mix cream cheese, powdered sugar, and lemon zest until smooth.
- Scoop dough, place a dollop of cream cheese mixture in the center, cover with more dough, and seal edges.
- Bake for 12-15 minutes or until edges are golden. Cool for 5 minutes on the sheet before transferring to wire racks.
Notes
For best results, chill the cookie dough for 30 minutes before baking. You can freeze unbaked dough for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg