Description
Chewy, buttery cookies studded with pistachios, white chocolate chips, and tangy raspberries.
Ingredients
Ingredients:
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup granulated sugar
* 1 cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup white chocolate chips
* 1 cup shelled pistachios, coarsely chopped
* 1 cup freeze-dried raspberries
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the white chocolate chips, pistachios, and raspberries.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, chill the dough for at least 30 minutes.
- If you don’t have white chocolate, you can use milk or dark chocolate chips.
- Feel free to substitute other nuts for the pistachios.
- These cookies are best enjoyed within 2-3 days of baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes