Go Back
–+ servings
Raspberry White Chocolate Pistachio Cookies

Raspberry White Chocolate Pistachio Cookies for Sweet Indulgence

Indulge in these Raspberry White Chocolate Pistachio Cookies that combine tart raspberries, creamy white chocolate, and crunchy pistachios for a delightful treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup White Chocolate Chips Add sweetness and creaminess; substitute with dark chocolate for a bolder taste.
  • 1 cup Pistachios Provides a salty crunch and unique flavor; can be swapped with walnuts or pecans.
  • 1 cup Fresh Raspberries Contributes tartness and moisture; use frozen if fresh aren't available.
  • 1 teaspoon Pure Madagascar Vanilla Enhances overall flavor; substitute with almond extract for a delightful twist.
  • 2 cups All-Purpose Flour Gives structure; try a gluten-free flour blend for an alternative.
  • 1 teaspoon Baking Soda Acts as a leavening agent; ensure freshness for best results.
  • 1 cup Brown Sugar For moisture and depth of flavor; coconut sugar is a healthier alternative.
  • 2 large Eggs Provide essential structure and moisture; use flax eggs for a vegan option.
  • 1/2 teaspoon Salt Balances sweetness; essential for enhancing flavor.

Equipment

  • Oven
  • Mixing bowl
  • baking sheets
  • Parchment paper
  • Electric mixer

Method
 

Step‑by‑Step Instructions for Raspberry White Chocolate Pistachio Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs and vanilla extract to the mixture and beat until fully incorporated.
  5. Gradually add the whisked dry ingredients to the wet ingredients and gently fold until just combined.
  6. Fold in the white chocolate chips, chopped pistachios, and fresh raspberries into the dough.
  7. Scoop rounded portions of the dough onto the prepared baking sheets, spacing them about two inches apart.
  8. Bake for 12-15 minutes, or until edges are lightly golden and centers appear set.
  9. Let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and avoid overmixing to maintain cookie texture.

Tried this recipe?

Let us know how it was!