White Chocolate Raspberry Swirled Pistachio Cookies.
These White Chocolate Raspberry Swirled Pistachio Cookies are a deliciously vibrant treat bursting with tart raspberries, creamy white chocolate, and crunchy pistachios.
Servings: 12 servings
Ingredients
- 1 cup freeze-dried raspberries
- 1/2 cup pistachios shelled and salted
- 1 cup salted butter at room temperature (2 sticks)
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons raspberry jam
- 1 teaspoon matcha powder optional
- 8 ounces white chocolate melted
Instructions
- Start by gathering all your ingredients. Ensure your butter is at room temperature for easy mixing.
- In a large mixing bowl, combine the softened butter and granulated sugar. Using a whisk or electric mixer, cream them together until light and fluffy, about 3-4 minutes.
- Add in the egg and vanilla extract, mixing until fully incorporated.
- In another bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add this dry mixture into the wet ingredients, mixing until just combined.
- Gently fold in the freeze-dried raspberries and chopped pistachios into the cookie dough.
- Take the raspberry jam and add it to the cookie dough. Use a spatula to swirl it gently, creating a marbled effect without completely incorporating it.
- Melt the white chocolate using a microwave or double boiler method. Once melted, allow it to cool slightly before drizzling it over the cookie dough.
- Scoop the dough onto a parchment-lined cookie sheet, spacing each cookie about 2 inches apart. You should get about 12-15 cookies, depending on the size you prefer.
- Preheat your oven to 350°F (175°C) and bake the cookies for 10-12 minutes or until the edges are lightly golden.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cookies with a cup of tea or coffee!
Equipment
- Mixing Bowls
- Cookie Sheet
- Parchment Paper
- Microwave or Double Boiler
- Whisk and Spatula
Notes
- Use freeze-dried raspberries to avoid extra moisture and maintain dough consistency.
- Chop pistachios finely to evenly distribute their flavor and crunch.
- Swirl raspberry jam gently rather than mixing fully, to keep a beautiful marbled look.
- Cool cookies on the baking sheet before transferring to a wire rack to keep them soft.
- These cookies freeze well; store in an airtight container for up to 3 months.