Description
Indulgent white chocolate raspberry swirled pistachio cookies combine rich flavors in one irresistible treat. Delicate pistachios and tangy raspberries dance with smooth white chocolate, creating a perfect balance of sweetness and nuttiness you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup white chocolate chips
- 1/3 cup crushed pistachios
- 1/4 cup fresh raspberries
- 2 large eggs
- 1/2 cup unsalted butter
Sweeteners and Binding:
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
Leavening and Seasoning:
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp raspberry extract (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, creating a non-stick surface for your cookies.
- Cream softened butter with granulated and brown sugars until the mixture becomes light and fluffy, ensuring a smooth, well-incorporated base.
- Incorporate eggs and vanilla extract into the butter mixture, blending until completely smooth and uniform in texture.
- Sift together flour, baking soda, and salt in a separate bowl, then gradually fold into the wet ingredients, creating a cohesive cookie dough.
- Gently fold in white chocolate chips and crushed pistachios, distributing them evenly throughout the dough for consistent flavor in each bite.
- Carefully mash fresh raspberries and fold them into the dough, creating delicate swirls of vibrant fruit throughout the mixture.
- Optional: Add raspberry extract for an intensified fruity flavor profile.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie for spreading.
- Bake for 10-12 minutes, or until edges turn golden brown and centers appear slightly soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to complete cooling.
- Garnish with additional crushed pistachios or drizzled white chocolate if desired, enhancing both visual appeal and texture.
Notes
- Prevent raspberry bleeding by lightly coating mashed raspberries in flour before folding into the dough, ensuring cleaner and more defined swirls.
- Freeze crushed pistachios before adding to the dough to maintain their crisp texture and prevent color bleeding during mixing.
- Chill the cookie dough for 30 minutes before baking to control spread and enhance flavor development, resulting in a more concentrated taste profile.
- Swap fresh raspberries with raspberry preserves for a more stable moisture content and consistent fruity flavor throughout the cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 146
- Sugar: 8 g
- Sodium: 53 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 27 mg