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Raspberry White Chocolate Pistachio Cookies

Raspberry White Chocolate Pistachio Cookies You’ll Crave

Indulge in these irresistible Raspberry White Chocolate Pistachio Cookies that combine sweet, salty, and tart flavors for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour can use gluten-free flour for a gluten-free version
  • 1 teaspoon baking soda acts as a leavening agent
  • 0.5 teaspoon salt use sea salt or kosher salt for the best results
  • 0.5 cups unsalted butter add richness and creaminess; substitute with margarine or vegan butter if preferred
  • 0.75 cups brown sugar contributes moisture and deep flavor; can use coconut sugar for a healthier option
  • 0.5 cups granulated sugar provides sweetness; consider using less for a milder flavor
  • 1 large egg aquafaba can be a vegan substitute
  • 1 teaspoon vanilla extract (Pure Madagascar Vanilla) infuses a rich flavor into the dough; imitation vanilla can be used but with a different taste
For the Mix-ins
  • 1 cup white chocolate chips dark chocolate chips can substitute for a less sweet option
  • 0.5 cups pistachios can substitute with almonds or walnuts
  • 1 cup fresh raspberries frozen raspberries work but will alter texture slightly

Equipment

  • Oven
  • Mixing Bowls
  • Electric mixer
  • Cookie scoop
  • Parchment paper

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 or silicone mats.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.
  3. In a large mixing bowl, cream together ½ cup of softened unsalted butter, ¾ cup of brown sugar, and ½ cup of granulated sugar using an electric mixer.
  4. Beat in 1 large egg and 1 teaspoon of Pure Madagascar vanilla extract to the creamed mixture until fully incorporated.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined.
  6. Using a rubber spatula, gently fold in 1 cup of white chocolate chips, ½ cup of chopped pistachios, and 1 cup of fresh raspberries.
  7. Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden brown, then cool on baking sheets for 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature butter and avoid overmixing after flour is added. Store cookies in an airtight container to maintain freshness.

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