Individual Baked Raspberry Pistachio Cookie Pies
Individual Baked Raspberry Pistachio Cookie Pies
Ingredients
For the Cookie Dough
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup white chocolate, chopped into chunks
- 1/4 cup freeze-dried raspberries
- 1 tablespoon milk, or as needed
For the Filling and Topping
- 1/2 cup pistachio cream
- 1 cup frozen raspberries, divided
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease four individual ceramic ramekins or baking dishes.
⏱️ 5 min•🌡️ 350
- 2
In a medium glass bowl, combine the melted unsalted butter, light brown sugar, granulated sugar, and vanilla extract. Whisk until well combined and smooth.
⏱️ 2 min
- 3
Add the large egg yolk to the wet mixture and whisk until fully incorporated. If the mixture appears to split or curdle, don't worry, it will be rectified later.
⏱️ 1 min
- 4
In a separate bowl, sift together the all-purpose flour, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a crumbly dough forms.
⏱️ 3 min
- 5
Using your hands (wearing gloves if preferred), gently knead the dough until it just comes together. Add the chopped white chocolate chunks and freeze-dried raspberries, kneading them into the dough until evenly distributed.
⏱️ 3 min
- 6
If the dough is still too crumbly or dry (especially if the egg yolk split earlier), add the milk, 1 tablespoon at a time, and knead until the dough becomes cohesive and easy to work with.
⏱️ 2 min
- 7
Divide the cookie dough into 8 equal portions. Take 4 of these portions and press each one evenly into the bottom of the prepared ramekins, forming a base for the cookie pies.
⏱️ 4 min
- 8
Spoon an equal amount of pistachio cream over the cookie dough base in each ramekin. Distribute 3/4 cup of the frozen raspberries evenly over the pistachio cream.
⏱️ 3 min
- 9
Flatten the remaining 4 portions of cookie dough into discs and carefully place one on top of the raspberry and pistachio cream layer in each ramekin, gently sealing the edges.
⏱️ 4 min
- 10
Sprinkle the remaining 1/4 cup of frozen raspberries on top of each cookie pie.
⏱️ 1 min
- 11
Bake for 12-15 minutes, or until the cookie tops are lightly golden brown and the edges are set. The centers should still be slightly soft and gooey.
⏱️ 15 min•🌡️ 350
- 12
Carefully remove the cookie pies from the oven and let them cool for a few minutes before serving. They are best enjoyed warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Individual Baked Raspberry Pistachio Cookie Pies
Ingredients
For the Cookie Dough
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup white chocolate, chopped into chunks
- 1/4 cup freeze-dried raspberries
- 1 tablespoon milk, or as needed
For the Filling and Topping
- 1/2 cup pistachio cream
- 1 cup frozen raspberries, divided
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease four individual ceramic ramekins or baking dishes.
⏱️ 5 min•🌡️ 350 - 2
In a medium glass bowl, combine the melted unsalted butter, light brown sugar, granulated sugar, and vanilla extract. Whisk until well combined and smooth.
⏱️ 2 min - 3
Add the large egg yolk to the wet mixture and whisk until fully incorporated. If the mixture appears to split or curdle, don't worry, it will be rectified later.
⏱️ 1 min - 4
In a separate bowl, sift together the all-purpose flour, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a crumbly dough forms.
⏱️ 3 min - 5
Using your hands (wearing gloves if preferred), gently knead the dough until it just comes together. Add the chopped white chocolate chunks and freeze-dried raspberries, kneading them into the dough until evenly distributed.
⏱️ 3 min - 6
If the dough is still too crumbly or dry (especially if the egg yolk split earlier), add the milk, 1 tablespoon at a time, and knead until the dough becomes cohesive and easy to work with.
⏱️ 2 min - 7
Divide the cookie dough into 8 equal portions. Take 4 of these portions and press each one evenly into the bottom of the prepared ramekins, forming a base for the cookie pies.
⏱️ 4 min - 8
Spoon an equal amount of pistachio cream over the cookie dough base in each ramekin. Distribute 3/4 cup of the frozen raspberries evenly over the pistachio cream.
⏱️ 3 min - 9
Flatten the remaining 4 portions of cookie dough into discs and carefully place one on top of the raspberry and pistachio cream layer in each ramekin, gently sealing the edges.
⏱️ 4 min - 10
Sprinkle the remaining 1/4 cup of frozen raspberries on top of each cookie pie.
⏱️ 1 min - 11
Bake for 12-15 minutes, or until the cookie tops are lightly golden brown and the edges are set. The centers should still be slightly soft and gooey.
⏱️ 15 min•🌡️ 350 - 12
Carefully remove the cookie pies from the oven and let them cool for a few minutes before serving. They are best enjoyed warm.
⏱️ 2 min