White Chocolate Raspberry Swirled Pistachio Cookies

These White Chocolate Raspberry Swirled Pistachio Cookies are a delightful twist on classic cookies, bursting with nutty flavor, tart raspberry swirls, and sweet white chocolate chunks. With a perfectly chewy texture and layers of flavor in every bite, they’re a bakery-style treat made right in your kitchen.

Why You’ll Love This Recipe

These cookies bring together a rich medley of flavors and textures that are both comforting and luxurious. The creamy sweetness of white chocolate pairs wonderfully with the tartness of raspberry and the earthy crunch of pistachios. Swirls of raspberry jam give each cookie a beautiful marbled look and a unique taste. Whether you’re baking for a special occasion or simply craving something sweet, these cookies will impress anyone who tries them.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• White chocolate chips or chunks
• Shelled pistachios, roughly chopped
• Raspberry jam or preserves

directions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy.
4. Add eggs one at a time, then mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients until just combined.
6. Fold in the white chocolate chunks and chopped pistachios.
7. Gently swirl in the raspberry jam using a spatula or butter knife—do not overmix.
8. Scoop cookie dough onto prepared baking sheets, leaving space between each scoop.
9. Bake for 10–12 minutes or until edges are golden but centers are still soft.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields about 24 cookies.
Preparation time: 20 minutes
Baking time: 10–12 minutes
Cooling time: 10 minutes
Total time: approximately 40 minutes

Variations

• Use dark chocolate instead of white for a richer contrast.
• Swap raspberry jam with strawberry or blackberry preserves.
• Add a touch of almond extract for extra depth.
• Make them gluten-free by using a 1:1 gluten-free flour blend.
• Drizzle with melted white chocolate for added visual appeal.

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag or container for up to 2 months. Reheat frozen cookies in the microwave for 15–20 seconds or in a 300°F oven for 5 minutes to refresh their texture.

FAQs

How do I swirl the raspberry without overmixing?

Use a small spoon or butter knife to gently fold the jam into the dough. A few turns will create distinct swirls without blending the jam completely into the dough.

Can I use fresh raspberries instead of jam?

Yes, but they may add extra moisture. If using fresh raspberries, mash and strain them slightly, or consider reducing them on the stove to a thicker consistency before swirling in.

Do I need to toast the pistachios first?

Toasting pistachios enhances their flavor, but it’s optional. If you have raw pistachios, you can toast them at 350°F for 5–7 minutes before adding to the dough.

Can I use salted pistachios?

Yes, but reduce the added salt in the recipe slightly to balance the overall flavor.

What type of white chocolate works best?

High-quality white chocolate chunks or bars chopped into pieces tend to melt better and have a richer taste than standard chips.

Why are my cookies spreading too much?

Your butter may be too soft or melted. Chill the dough for 20–30 minutes before baking to help the cookies hold their shape.

Can I make the dough ahead of time?

Absolutely. Refrigerate the dough for up to 48 hours or freeze for later use. Let refrigerated dough sit at room temperature for 10–15 minutes before scooping.

Are these cookies overly sweet?

The raspberry and pistachios help balance the sweetness of the white chocolate, so they’re sweet but not overwhelmingly so.

How can I make these vegan?

Use vegan butter, plant-based egg replacers, and dairy-free white chocolate to adapt the recipe for a vegan version.

Can I double the recipe?

Yes, just make sure to mix the dough in batches if needed and rotate baking sheets for even cooking.

Conclusion

White Chocolate Raspberry Swirled Pistachio Cookies are the perfect harmony of tart, sweet, and nutty flavors with a gorgeous marbled appearance. Whether for a gathering, gifting, or simply indulging at home, these cookies are a standout treat that will leave everyone reaching for seconds.

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