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Raspberry White Chocolate Pistachio Cookies

Irresistibly Chewy Raspberry White Chocolate Pistachio Cookies

These Raspberry White Chocolate Pistachio Cookies are a delightful treat with a perfect blend of flavors.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking soda Ensure freshness for best results.
  • ½ teaspoon Salt Use sea salt for added complexity.
  • ½ cup Unsalted butter Coconut oil can be used for a dairy-free option.
  • ½ cup Granulated sugar Consider incorporating brown sugar for added moisture and depth.
  • 1 large Egg A flax egg is a great vegan alternative.
  • 1 teaspoon Pure Madagascar Vanilla extract Any pure vanilla can be substituted.
For the Mix-ins
  • 1 cup White chocolate chips Swap for dark chocolate for a richer profile.
  • ½ cup Pistachios Walnuts or macadamia nuts work well as substitutions.
  • 1 cup Fresh raspberries Frozen raspberries can replace fresh ones but may alter texture.

Equipment

  • Oven
  • Baking Sheet
  • parchment paper
  • mixing bowls
  • Electric mixer
  • spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined.
  3. In a large mixing bowl, cream together ½ cup of unsalted butter with ½ cup of granulated sugar and ½ cup of brown sugar until light and fluffy.
  4. Add in 1 large egg and 1 teaspoon of pure Madagascar vanilla extract to the mixture and mix on low speed until fully incorporated.
  5. Gradually mix the dry ingredients into the wet mixture, folding gently until just combined.
  6. Fold in 1 cup of white chocolate chips, ½ cup of chopped pistachios, and 1 cup of fresh raspberries.
  7. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until edges are lightly golden and centers remain slightly underbaked.
  9. Remove from oven, cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week and freeze for longer storage. Reheat in the oven for warm cookies.

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