White Chocolate Raspberry Pistachio Cookies
Delicious cookies combining the sweetness of white chocolate, tart raspberries, and crunchy pistachios, perfect for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Provides structure and a soft bite.
- 1/2 tsp baking soda Helps cookies rise.
- 1/4 tsp salt Enhances flavor.
Wet Ingredients
- 3/4 cup unsalted butter, softened Adds creaminess and richness.
- 3/4 cup brown sugar Infuses warmth and moisture.
- 1/2 cup granulated sugar Adds sweetness.
- 1 large egg Binds everything together.
- 2 tsp pure vanilla extract Enhances overall taste.
Mix-ins
- 3/4 cup white chocolate chips or chunks Creamy, sweet morsels.
- 1/2 cup shelled pistachios, roughly chopped Offers a delightful crunch.
- 1/2 cup dried raspberries or freeze-dried raspberries Provides tartness and color.
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. Set aside.
- In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 to 3 minutes).
- Mix in the egg and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the white chocolate chips, pistachios, and dried raspberries.
- Using a tablespoon, scoop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake the cookies for 10 to 12 minutes, until edges are golden and centers are set but soft.
- Let cookies cool on baking sheets for about 5 minutes before transferring them to a wire rack.
Notes
For thicker cookies, consider chilling the dough for about 30 minutes. Substitute other nuts if needed. Always measure flour correctly.