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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These cookies combine the creamy sweetness of white chocolate with the tartness of freeze-dried raspberries and the nutty crunch of pistachios. The dough comes together quickly with melted butter, making it easy to mix by hand. As they bake, the cookies spread slightly, becoming golden around the edges while remaining soft in the center. Perfect for a sweet treat any time of day.
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Add butter, caster sugar, light brown sugar, vanilla, egg, egg yolk, plain flour, baking powder, white choc chips, freeze dried raspberries, and chopped pistachios to a bowl.
Mix well and form into small balls.
Place on a lined baking tray and flatten down slightly.
Bake at 170C for 12 minutes until edges are golden.
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Ensure butter is fully melted for easy mixing.
Can I use fresh raspberries instead of freeze-dried?
Freeze-dried raspberries are recommended for their concentrated flavor and texture. Fresh raspberries may add too much moisture.
Can I substitute dark chocolate chips?
Yes, dark chocolate chips can be used for a different flavor profile.
How should I store these cookies?
Store in an airtight container at room temperature for up to a week.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.
What if I don't have baking powder?
You can substitute with a mixture of baking soda and cream of tartar.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
