Take your cookies to the next level with these delicious white chocolate cookies filled with juicy raspberries and buttery pistachios.

Raspberry and Pistachio White Chocolate Cookies

Look, I love a dark chocolate chunk cookie more than anyone, however, I do think we should give white chocolate cookies some credit, specially these delicious white chocolate cookies filled with juicy raspberries and buttery pistachios.

I know that I am a white chocolate lover, but you’d be surprised by how good these are, I think these have the perfect balance: a buttery cookie based loaded with creamy white chocolate, juicy, tangy and sweet raspberries and finished with nutty pistachios?! Yes please, I’ll take 10 of them!

So what’s in these cookies?

These cookies are super easy to make, this is all you’ll need:

• Butter at room temperature
• Brown and granulated sugar
• Eggs
• Vanilla extract
• Flour
• Baking soda
• White chocolate
• Pistachios
• Raspberries

Some tips for success

• Use room temperature butter – room temperature butter is the right butter for these cookies. If your room is too hot and your batter feels a bit runny, pop them in the fridge for 15 minutes to help the butter solidify slightly.
• Fresh raspberries or frozen? I used fresh for this recipe as they are still in season, but you can use frozen. Frozen raspberries will keep their shape better than fresh ones as they are harder.

Raspberry and Pistachio White Chocolate Cookies

Ingredients (makes 15 to 18 cookies):

• 230 gr of butter at room temperature
• 200 gr of brown sugar
• 50 gr of granulated sugar
• 2 eggs at room temperature
• 2tsp of vanilla extract
• 295 of gr of flour
• 3/4 tsp of baking soda
• 170 gr of white chocolate cut into chunks
• 100 gr of pistachios cut into smaller pieces
• 120 gr of raspberries

Method:

1. Preheat the oven at 170 degrees celsius
2. In a bowl, beat together the butter and brown and granulated sugar. Then, add in the 2 eggs and vanilla extract.
3. Add in the flour and baking soda and mix again until combined.
4. Fold in the white chocolate chunks and pistachios. Finally, add the raspberries and fold them in carefully.
5. Using a 5 cm ice cream scoop, scoop out the cookie dough into a pre-lined baking tray and cook in the oven for 8-10 minutes until until the edges are golden brown and the centers have puffed up and are slightly underdone.