White Chocolate Raspberry Pistachio Cookies
Delightful cookies combining creamy white chocolate, tart raspberries, and crunchy pistachios, perfect for any occasion.
Servings: 24 cookies
Calories: 180kcal
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Creates the perfect base for your cookie dough.
- 1/2 tsp baking soda The leavening agent that gives your cookies a soft, fluffy rise.
- 1/4 tsp salt Enhances sweetness and balances flavors.
Wet Ingredients
- 3/4 cup unsalted butter, softened Provides a rich, buttery flavor.
- 3/4 cup brown sugar Adds moisture and a hint of caramel flavor.
- 1/2 cup granulated sugar Sweetens the dough.
- 1 large egg Binds ingredients together.
- 2 tsp pure vanilla extract Infuses dough with flavor.
Mix-Ins
- 3/4 cup white chocolate chips or chunks Brings a velvety sweetness.
- 1/2 cup shelled pistachios, roughly chopped Adds a delightful crunch.
- 1/2 cup dried raspberries or freeze-dried raspberries Provides bursts of tartness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C), and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy for about 2–3 minutes.
- Mix in the egg and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Gently fold in the white chocolate chips, pistachios, and dried raspberries.
Baking
- Scoop tablespoon-sized balls of dough onto the lined baking sheets, spaced 2 inches apart.
- Bake for 10–12 minutes or until edges are golden and centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature butter for optimal mixing. Chill the dough for 30 minutes for thicker cookies. Experiment with dark chocolate for different flavors.