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Beetroot and White Chocolate with Pistachios Cookie Recipe

Learn how to make these show-stopping beetroot and white chocolate cookies with pistachios! This easy cookie recipe combines earthy roasted beetroot with sweet white chocolate and crunchy pistachios for a unique treat. Perfect for impressing guests or satisfying sweet cravings with an unexpected twist!

Prep

25 mins

Cook

15 mins

Serve

18

Kcal

210

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 medium beetroot (about 6 oz), roasted and pureed</li><li class="ingredients-single-item">2 cups all-purpose flour</li><li class="ingredients-single-item">1/2 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">3/4 cup unsalted butter, softened</li><li class="ingredients-single-item">3/4 cup granulated sugar</li><li class="ingredients-single-item">1/4 cup light brown sugar, packed</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">8 oz white chocolate, roughly chopped</li><li class="ingredients-single-item">1/2 cup shelled pistachios, roughly chopped</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 375°F and line two baking sheets with parchment paper. To prepare your beetroot if not already done, wrap a medium beetroot in foil and roast at 400°F for about 45-60 minutes until fork-tender. Once cool enough to handle, peel and puree in a food processor until smooth. Measure out 1/2 cup of puree for the recipe.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside while you prepare the wet ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Keep beating for about 3-4 minutes until the mixture becomes light and fluffy – don't rush this step as it creates the perfect cookie texture!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated, scraping down the sides of the bowl as needed. The mixture should look smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the beetroot puree to the wet ingredients and mix on low speed until fully incorporated. The mixture will turn a gorgeous pink color – don't worry if it looks slightly curdled, that's normal!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix – stop as soon as no dry flour patches remain.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Using a spatula, gently fold in the chopped white chocolate and pistachios until evenly distributed throughout the dough. The contrast between the pink dough, white chocolate, and green pistachios will look absolutely stunning!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Using a cookie scoop or tablespoon, drop rounded portions of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> If desired, sprinkle a tiny pinch of flaky sea salt on top of each cookie dough ball to enhance the flavors. Then, gently press down on each cookie slightly to flatten.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Bake in the preheated oven for 12-15 minutes, until the edges are set but the centers still look slightly soft. The cookies won't brown like traditional cookies due to the beetroot, so don't wait for them to turn golden!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. As they cool, the white chocolate will set and the flavors will meld together beautifully.</li></ol>
Beetroot and White Chocolate with Pistachios Cookie Recipe

What ingredients are used in Beetroot and White Chocolate with Pistachios Cookie Recipe?

These unique cookies require roasted beetroot purée, all-purpose flour, baking soda, salt, butter, granulated and brown sugars, egg, vanilla extract, white chocolate chunks, chopped pistachios, and optional flaky sea salt for garnish.

How to bake Beetroot and White Chocolate with Pistachios Cookie Recipe at home?

Learn how to bake Beetroot and White Chocolate with Pistachios Cookies by roasting and puréeing beetroot, combining with a butter-sugar mixture, adding dry ingredients, folding in white chocolate and pistachios, then baking at 375°F for 12-15 minutes. The striking ruby-red cookies should have set edges but slightly soft centres.

Can I use pre-cooked beetroot instead of roasting my own?

Yes, vacuum-packed pre-cooked beetroot works perfectly in this recipe. Just ensure it's not pickled or vinegared. Pat dry, then purée until smooth. You'll need approximately 1/2 cup of beetroot purée for the recipe regardless of whether you roast your own or use pre-cooked.

Why do these cookies remain red after baking?

The vibrant red colour comes from the natural pigments (betalains) in beetroot. These pigments are relatively heat-stable, especially in a slightly acidic environment created by the other ingredients. Don't wait for traditional browning when baking—judge doneness by set edges instead.

How can I store these beetroot cookies to maintain their texture?

Store these cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to maintain moisture. For longer storage, freeze baked cookies for up to 3 months or refrigerate the dough for up to 3 days before baking.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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