Cherry Pistachio Cookies
These cherry pistachio cookies should be labeled as the new generation of 3D cookies. They’re more than a traditional chocolate chip cookie—this is a cookie with layers. Layers of different textures, layers of contrasting flavors, each bite taking you somewhere new. Let’s start with the base: the cookie dough itself, dotted with dried cranberries, is a must-try all on its own. Buttery, slightly tangy, and perfectly chewy. Then comes the real magic. A swirl of pistachio butter brings creamy, nutty richness, while a spoonful of dark cherry jam cuts through with bright, jammy sweetness. Together, they seal the deal on these extraordinary cookies. And here’s the great news: pretty much every old-school cookie recipe can actually be reinterpreted using the same idea. Take your favorite classic—snickerdoodle, peanut butter, oatmeal raisin—and give it the 3D treatment. You’ll find them all on my blog.
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These cherry pistachio cookies should be labeled as the new generation of 3D cookies...
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Cookie Dough
- Mix the flour and baking soda together and set aside. In a stand mixer fitted with the paddle attachment, beat the room-temperature butter, then add the pistachio butter and salt. Once smooth, add one egg and mix on medium speed. Add half of the flour and process to combine, then add the remaining egg and flour. Transfer the cookie dough to a mixing bowl and mix in the dried cranberries. Scoop the dough onto a baking tray lined with a silicone mat and chill. The cookie dough can be made several days in advance and kept refrigerated.
Pistachio Butter
- Lightly toast the pistachios in a fan oven set to 325°F/160°C for about 8 minutes. Let them cool.
- Then, in a food processor, blend the pistachios with the oil until they turn into a smooth paste. Add drops of almond extract to taste.
Frosted Pistachio
- Bring the water and sugar to a boil; cook for 3 to 5 minutes, then add the pistachios. Stir constantly over medium-high heat. The sugar will begin to crystallize; continue stirring to coat each nut with syrup for about 10 minutes. The longer you cook, the more color you’ll get. Transfer to a silicone mat to cool, then store in a sealed container at room temperature. Save any leftovers for later use.
Baking
- Arrange chilled cookies onto baking tray lined with a silicone mat and bake at 325ºF/160ºC in your preheated fan oven for about 8-10 minutes. Remove cookies from the oven and stuff them with pistachio butter in the center, top with a dollop of dark cherry jam and one cherry in syrup. Bake again for an additional 8 minutes. Right after baking, add 3 more dots of pistachio butter and top with some broken chocolate disks and caramelized pistachios and more cherries if desired. Serve cookies at room temperature.
Storage
- Unbaked cookie dough can be stored for several days in the refrigerator or kept frozen for months. Once baked, eat the pistachio cookies within 48 hours. They can also be stored in the freezer after baking. Flash heat them straight from the freezer in the oven before enjoying.
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