Raspberry Pistachio with Matcha Marbled Cookies
Ever since posting the reel for these raspberry pistachio with matcha marbled cookies to Instagram, people have been absolutely demanding this recipe! Which, of course, I am super happy about! I’ve never received so many requests for a specific recipe to be posted! I am loving the excitement over it because the flavor combination is quite unique!
These raspberry pistachio with matcha marbled cookies are surprisingly amazing! You wouldn’t think that these flavors would compliment each other all that well, but they really play together beautifully! The earthy tea flavors of matcha naturally compliment the nutty sweetness of pistachios. Together, they balance the sweet tangy flavors of the raspberries!
These flavors come together so well in the best package of a cookie! The cookie itself is perfectly crispy all along the edges and then absolutely chewy all throughout! Just delicious and one of my new favorite cookies of all time!
Pistachio Paste
Pistachio paste sounds fancy, but all it is is bended up pistachios! I like grabbing a bag of shelled, roasted, lightly salted pistachios from the store to save myself some time! All you have to do, then, is add it to a small food processor (I actually use a small, inexpensive coffee grinder for this!), and blend until you have a very thick paste! And ta-da! You have pistachio paste that you can now add to anything– cookies, ice cream, breads, cinnamon rolls (omg!)!
Make-Ahead Tips
- Raspberry puree: the raspberries (fresh or frozen) can be cooked down and then chilled in the fridge for up to 4 days in advance! Same with the pistachio paste, which can last a few weeks in the fridge!
- Chill or freeze cookie dough: Prep the cookie dough and you can chill overnight in the fridge for up to 4 days before baking. You can also freeze assembled cookie dough balls for a few months before baking them! Just let them thaw a bit on the counter before baking and increase baking time by a few minutes!
Equipment You’ll Need
- Small food processor
- Small saucepan
- Stand mixer or hand held mixer
- Mixing bowl
- Whisk
- Silicone spatula
- 2 tablespoon cookie scoop
- Baking sheet
- Parchment paper
Ingredients for Raspberry Pistachio with Matcha Marbled Cookies
- Fresh or frozen raspberries
- Pistachios
- All purpose flour
- Baking Soda
- Salt
- Unsalted butter
- Granulated sugar
- Light or dark brown sugar
- Egg
- Vanilla Extract
- Matcha Powder
How To Make Raspberry Pistachio with Matcha Marbled Cookies
- Prep Raspberry Puree by cooking down raspberries in a small saucepan
- Blend pistachios in a small food processor until thick paste
- Make cookie dough: combine dry ingredients in a medium bowl and whisk together. Then, cream together butter with sugars until fluffy and combined. Add egg and vanilla. Then, add dry ingredients.
- Divide cookie dough into two equal parts, adding raspberry to one, and pistachio paste and matcha to another. Scoop out cookie dough.
- Taking one scoop of raspberry and one scoop of pistachio-matcha, squish together and roll into a ball, then roll to coat in sugar. Bake cookies!
Other Recipes You’ll Love!
Matcha Pound Cake
Nutella Stuffed Chocolate Chip Cookies
Peanut Butter Marshmallow Chocolate Chip Cookies
Raspberry Pistachio with Matcha Marbled Cookies
Cripsy edges and so chewy everywhere, these raspberry pistachio and matcha marbled cookies are surprisingly delicious! The harmony of these flavors create something beautiful-- sweet, complex, and a little tangy!
Ingredients
Raspberry Swirl
- 1/2 cup fresh or frozen raspberries
Pistachio Paste
- 1/2 cup shelled roasted pistachios
Cookie Base
- 2 1/4 cup (290g) all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup (2 sticks, 227g) unsalted butter, room temp
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light or dark brown sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 2 tsp matcha powder (added later)
- Extra granulated sugar for rolling
Instructions
Prep Raspberry Puree
- Place 1/2 cup of fresh or frozen raspberries into a small saucepan over medium low heat, stirring occasionally. Cook raspberries, breaking them with a fork or spoon, until all raspberries have broken and the puree is cooked down to almost a jam/paste consistency, about 5-7 minutes. Set aside and let cool fully. You can place cooled puree covered into the fridge until ready to use for up to 4 days.
Pistachio Paste
- Place 1/2 cup of pistachios into a small food processor and blend until pistachios start becoming a very thick clumpy paste. You may need to stop and scrape down the sides a few times. Set aside.
Cookie Dough
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a stand mixer (or with hand held electric mixer), beat together butter, granulated sugar, and brown sugar on high for 3 minutes, until creamy and combined. Beat in the egg on medium speed. Then mix in vanilla.
- With the mixer on low, add the flour mixture and mix until just combined-- don't overmix.
- Divide the cookie dough into 2 equal portions. To one portion, add the cooled raspberry puree and fold in well. Add pistachio paste and matcha powder to the other portion and beat in until just combined. Cover both bowls of cookie dough with plastic wrap and let chill in fridge.
- Meanwhile, preheat oven to 350°F.
Assemble and Bake
- Place about 1/2 cup granulated sugar into a small bowl. Set aside for rolling.
- Line 2 large baking sheets with parchment paper.
- Using a 2 tablespoon cookie scoop, scoop out both cookie doughs, setting them onto one of the lined baking sheets.
- To put together cookies, take one scoop of the raspberry dough and one of the pistachio-matcha doughs and squish them together, then rolling into a ball, then roll into sugar to coat. Place 4-6 assembled dough balls onto baking sheet, leaving a lot of space between each one (they spread a lot!). I can only fit 4 onto a half sheet! Place remaining dough into the fridge while cookies are baking.
- Bake for 8 minutes, then bang the cookies a bit on the baking rack, turn, and bake for an additional 6 minutes. Let cool for at least 5-10 minutes on baking sheet before moving/eating!
- Keep fully cooled cookies stored in an air tight container for up to 4 days!