White Chocolate Raspberry Pistachio Cookies
Indulge in these delightful cookies that combine creamy white chocolate, tart raspberries, and crunchy pistachios for an unforgettable treat.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Gives the cookies structure and chewiness.
- 1/2 tsp baking soda Helps the cookies rise, creating a perfect texture.
- 1/4 tsp salt Balances the sweetness, enhancing the overall flavor.
Wet Ingredients
- 3/4 cup unsalted butter, softened Adds richness and a tender crumb.
- 3/4 cup brown sugar Introduces a deep, caramel-like sweetness.
- 1/2 cup granulated sugar Sweetens the dough for that perfect cookie taste.
- 1 large egg Binds the ingredients together for a cohesive dough.
- 2 tsp pure vanilla extract Infuses the cookies with a delightful aroma.
Add-ins
- 3/4 cup white chocolate chips or chunks Provides creamy bursts of sweetness.
- 1/2 cup shelled pistachios, roughly chopped Adds a crunchy texture and nutty flavor.
- 1/2 cup dried raspberries or freeze-dried raspberries Brings a vibrant tartness to balance the cookie.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
- Mix in the egg and vanilla extract until smooth and fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in white chocolate chips, pistachios, and dried raspberries, being careful not to overmix.
Baking
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden brown and the centers are just set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your butter and eggs are at room temperature for optimal mixing. For a thicker cookie, chill the dough for about 30 minutes before baking. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.