Name: Raspberry White Chocolate Pistachio Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup unsalted butter, softened to room temperature; 3/4 cup cane sugar; 3/4 cup packed light brown sugar; 1 tsp Simply Organic® Pure Madagascar Vanilla Extract or Non-Alcoholic Vanilla Flavoring; 2 large eggs; 2 1/4 cup all-purpose flour; 1 tsp baking soda; 1/2 tsp sea or Himalayan pink salt; 1 1/2 cup white chocolate chips; 3/4 cup lightly salted pistachios (roughly chopped); 1/2 cup frozen raspberries (roughly chopped (keep frozen until ready to use))

white choc raspberry pistachio cookies recipe

Raspberry White Chocolate Pistachio Cookies

These soft and chewy cookies are loaded with white chocolate chips, salty pistachios, and tart, fresh raspberries in every bite. Made delectably rich with our Pure Madagascar Vanilla, they’re the perfect cookie to make when you want something that's a little fancier than plain chocolate chip, but still a sure crowd-pleaser!

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 24 cookies

Ingredients Method

Ingredients

1 cup unsalted butter, softened to room temperature
3/4 cup cane sugar
3/4 cup packed light brown sugar
1 tsp Simply Organic® Pure Madagascar Vanilla Extract or Non-Alcoholic Vanilla Flavoring
2 large eggs
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp sea or Himalayan pink salt
1 1/2 cup white chocolate chips
3/4 cup lightly salted pistachios roughly chopped
1/2 cup frozen raspberries roughly chopped (keep frozen until ready to use)

Method

Preheat oven to 375 degrees and line two baking sheets with parchment paper.
In a large bowl, beat softened butter, sugar, brown sugar, and vanilla for about 3 minutes until light and fluffy. Add eggs one at a time, mixing after each addition.
In a separate bowl, mix together flour, baking soda, and salt.
Add dry ingredients to wet ingredients in two batches, mixing just until dough comes together.
Fold in white chocolate chips and pistachios. Then gently fold in raspberries, taking care not to overmix to avoid breaking up the berries.
Using a 2-tablespoon cookie dough scoop, portion out dough and place cookies 2 inches apart on baking sheets.
Bake for 9 to 11 minutes, until light golden brown. Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely. Enjoy!