White Chocolate Raspberry Pistachio Cookies

Ingredients

• 1 cup pure white chocolate callets
• 0.5 cup fresh raspberries
• 0.5 cup roasted salted pistachios (no shell)
• 1 tbsp olive oil
• 7 tbsp unsalted butter (softened)
• 0.5 cup light brown sugar (packed)
• 0.25 cup granulated sugar
• 1 egg (large, at room temperature)
• 0.5 tsp pure vanilla extract
• 0.25 tsp pure almond extract
• 1.333 cup all-purpose flour
• 1 tsp matcha powder
• 0.5 tsp baking soda
• 0.5 tsp salt

Steps

1. 1

   Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt until well combined.

3. 3

   In a large bowl, cream together the softened butter, olive oil, light brown sugar, and granulated sugar until light and fluffy.

4. 4

   Add the egg, vanilla extract, and almond extract to the butter mixture and beat until smooth.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

6. 6

   Gently fold in the white chocolate callets and roasted salted pistachios.

7. 7

   Very gently fold in the fresh raspberries, being careful not to over-mix so they don't completely break apart and bleed into the dough.

8. 8

   Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

9. 9

   Bake for 10-12 minutes, or until the edges are just set and very lightly golden. The centers should still look slightly soft.

10. 10

    Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

The matcha powder provides a natural green hue to the cookies without adding a strong tea flavor. Be sure to use fresh raspberries for the best texture and color contrast.

Nutrition per serving

• dessert
• cookies
• baking
• vegetarian
• pistachio
• raspberry
• white chocolate
• holiday