These Cherry, Pistachio, and White Chocolate Cookies are a delightful blend of tart cherries, crunchy pistachios, and creamy white chocolate, topped with a drizzle of chocolate and nutty garnish for a decadent treat.
Cherry, Pistachio and White Chocolate Cookies
Rated 5.0 stars by 1 users
Servings
25
Prep Time
20 minutes
Cook Time
10 minutes
Cherry, Pistachio, and White Chocolate Cookies are a luxurious treat that combines the perfect balance of flavors and textures. The chewy cookie base is infused with the subtle sweetness of black garlic cherry paste, enhancing the tangy bursts from dried and fresh cherries. Crunchy pistachios add a nutty contrast, while creamy white chocolate chips melt into pockets of indulgence with every bite. Finished with a drizzle of white chocolate and a sprinkle of finely chopped pistachios, these cookies are as visually appealing as they are delicious. Perfect for celebrations or a sophisticated everyday indulgence, they’re sure to impress with their unique flavor profile and decadent finish.
Author:Black Garlic & Co.
Ingredients
-
120g salted butter, melted
-
170g brown sugar
-
80g white sugar
-
One large egg, room temperature, whisked
-
One tsp vanilla essence
-
20g Black Garlic Cherry Paste, melted
-
190g plain flour, sifted
-
One half tsp baking powder, sifted
-
40g dried cherries, finely chopped
-
80g fresh cherries, roughly chopped
-
60g pistachios, roughly chopped
-
50g white cooking chocolate, small chips
-
100g white cooking chocolate, small chips
-
20g pistachios, finely chopped
INGREDIENTS FOR COOKIES
INGREDIENTS FOR TOPPING
Directions
In a large bowl stir melted butter with brown and white sugar until well combined.
Stir in whisked egg, vanilla essence and cherry paste.
Add the flour and baking powder and stir well until a dough forms. Do not overwork the dough.
Add the dried cherries, fresh cherries, pistachios and chocolate chips then fold through.
Cover the bowl and put it in the fridge for 30 minutes until the dough is cool.
Preheat the oven to 180 degrees Celsius using the top and bottom element mode.
Line 2 trays with baking paper. Scoop out tablespoon sized lumps of dough onto the lined trays with a space around 5cm between each. You should be able to get at least 25 portions out of the dough.
Bake for 10 minutes or until lightly golden.
Carefully transfer cookies to a cooling rack when they have solidified enough to be moved then allow to fully cool.
Melt the chocolate for the topping in the microwave then drizzle it all over the cookies using a spoon.
While it is still melted sprinkle the cookies with chopped pistachios then leave to set.
