The use of some of our links can be a potential financial benefit to us, however, we do not recommend products unless we trust them so that you can continue to trust us. To learn more about affiliates and to see the full disclosure you can click here.
Sometimes you just want something just for you. Your favorite ingredients, flavors, textures, whatever. That’s how this cookie started. After tasting plenty of “good enough” white chocolate raspberry desserts, specifically white chocolate raspberry cookies, I realized I wanted a raspberry cookie that was suited for me. My perfect white chocolate raspberry cookie had more raspberry, more brown sugar notes, and pistachios to add in the perfect amount of nuttiness and salt.
Obviously, I would have to make it myself because I had yet to just stumble across the cookie ready to buy and while plenty of raspberry cookie recipes exist, none to my specific liking.
After a few batches, and plenty of tweaks, I finally landed on the cookie that perfectly blended my love of raspberry cookies and pistachio cookies. Once there, I realized this cookie was too good to keep to myself, so I am here to share!
Not only is this cookie delicious, it does not take a lot of effort at all! While it does take some planning and preparation, the actual cookie is incredibly easy to throw together, store, and bake. The result? A stunningly complex and delicious white chocolate, raspberry, and pistachio cookie that you will be making nonstop.
Read Carefully
Be careful to read through the instructions so you aren’t caught by surprise by any preparation details or timing issues.
This cookie definitely one of my top raspberry recipes now, you can tell by the backup supply of dough made up in the freezer at all times!
The Best Raspberry Cookies You Will Ever Have
White Chocolate Raspberry and Pistachio Cookies
Ingredients
Raspberry Compote
- 6oz. (170g) Raspberries
- 1/3 C + 1/4 C (125g) White Sugar
- 1 Lemon
- 1 TSP (5ml) Vanilla Extract
Cookie Dough
- 3/4 C (150g) White Sugar
- 1/4 C (55g) Brown Sugar
- 1 Stick (113g) Butter
- 1 Large Egg
- 1/2 TSP (3g) Baking Soda
- 1 3/4 C (210g) All-Purpose Flour
- 1 TSP (3g) Salt
- 1/8 C (20-25g) White Chocolate
- 1/8 C (15-20g) Salted Pistachios
- Raspberry Compote
Instructions
Raspberry Compote
Note: The longer the compote has to chill the better, making it a few hours ahead or even a day ahead is helpful. However, if that is not an option, it typically takes around 30-45 minutes to set.
1. In a small saucepan, over medium heat, add fresh and washed raspberries, white sugar, and vanilla extract.
Tip: Do not forget to roll your lemon on a hard surface before using it to release the juices and make it easier to squeeze.
2. Add in the juice of one lemon. An easy way to do this without being concerned about seeds is to stick a sharp wooden dowel through one end of the lemon, remove it, and squeeze the juice from the hole you just created, directly into the pot.
3. While the raspberries warm up and the sugar dissolves, carefully mix the contents of the pot until the raspberries have broken down, the sugar has dissolved, and the mixture has come to a simmer. You can encourage the raspberries to break down by gently pressing on them as you mix.
4. Once the raspberries have broken down as much as possible and all the ingredients have combined, allow it to simmer for 2-3 more minutes.
Some people prefer no seeds in their raspberry jams and compotes while others do not have a preference. If you are ok with raspberry seeds and the compote as is, skip to number 7.
5. Remove from the heat. If you want a super silky texture, blend the mixture with an immersion blender for 45-60 seconds. Or skip the blender and move on to the next step.
6. Strain the mixture of all its seeds.
7. Place the mixture into a container with a cover and place it in the refrigerator to chill.
8. Allow 30-45 minutes at minimum for the mixture to chill. It should be mostly solid but still soft and moveable like a jam.
Cookie Dough
- In your mixing bowl combine your butter, white sugar, and brown sugar.
- In a separate bowl, combine your baking soda, salt, and flour, gently mixing to combine all the ingredients evenly.
- In your mixing bowl, mix your butter and sugar on low to medium speed, mixing until fully combined and light and fluffy.
- Add in your egg with your butter and sugar and mix just until it is incorporated, do not over-mix.
- With your mixer on medium speed, add in your dry ingredients a third of the bowl at a time, until they are well incorporated.
- Once your dough is uniform throughout, on low-speed mix in your white chocolate and pistachios, mixing only until they are distributed evenly.
- Remove your mixing bowl from the stand or remove your hand mixer.
- With a large spoon, dollop about 3/4 of your raspberry compote into the bowl in random places, then use your spoon to gently fold the raspberry compote into the dough.
- Gently mix until it is distributed throughout, but still has small places of concentration.
- The remaining 1/4 can be added in if you over-mix and lose some of the clusters of raspberry, otherwise, you can enjoy it on toast, in oats, or on top of ice cream!
Preparing to Bake
- Place dough in the refrigerator to chill for at least 30 minutes. The longer the dough chills the better, so this is perfect for making a day ahead of an event.
Baking
- With clean hands, scoop the dough and roll it for 2-3 seconds in your hand. This will be a bit messy so accommodate for it or skip rolling and place the scoops directly on the pan. Rolling ensures a more uniform shape.
- Place scoops onto a baking sheet 1 to 2 inches apart.
- Bake at 315 for 20 to 25 min or until slightly brown.
- Remove and let cool.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Looking for more inspiration? Be sure to check out more of sweet treats to see what catches your eye!
