Start by melting your butter, then pour this into a large bowl.

Add both sugars and the vanilla into this, whisk until combined.

Now add the egg and whisk.

Add the flour, salt, baking powder, baking soda, chopped chocolate and chopped pistachios. Mix everything until you can no longer see any flour.

Get 100g of this dough and roll this into a ball, place this onto a plate or tray. Repeat until you have used all of the dough.

Leave these cookie dough balls in your freezer for 30 minutes.

About 10 minutes before you are ready to bake the cookies, pre-heat your oven to 180c.

Get a large baking tray and line this with baking paper. Then place your cookie dough balls onto the tray, making sure to leave gaps between them so the cookies have room to spread.

Bake in your 180c pre-heated oven for around 20-24 minutes, or until the edges are golden.

Once baked, I like to use a cookie cutter or a small bowl, to reshape the cookies so they are perfect circles.

Leave these on your tray to cool down completely.

In a large bowl, add the softened butter, icing sugar, vanilla and freeze dried raspberry powder. Beat all this together for 5 minutes.

Now add the cream cheese and beat until you get a smooth frosting.

Once your cookies have cooled completely, add the cream cheese frosting on top of them. You can either pipe the frosting on them, or spread it on using a spoon.

Melt your pistachio cream, then drizzle this over the cookies.

Now they are done, enjoy!