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White Chocolate Raspberry Swirled Pistachio Cookies

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These soft and chewy pistachio cookies are swirled with sweet raspberry preserves and studded with creamy white chocolate chips, creating a perfect balance of nutty, fruity, and rich flavors.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 1/2 cup chopped pistachios
  • 1/3 cup raspberry preserves

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  4. Stir in the pistachio pudding mix until combined.
  5. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and mix until just combined.
  6. Fold in white chocolate chips and chopped pistachios.
  7. Gently swirl in raspberry preserves, being careful not to overmix.
  8. Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
  9. Bake for 10–12 minutes or until edges are lightly golden. Centers will still be soft.
  10. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Do not overmix the raspberry preserves to maintain the swirl effect.
  • Chill dough for 20–30 minutes if it’s too soft to handle.
  • Cookies can be stored in an airtight container for up to 5 days.

Nutrition

Find it online: https://ukfinda.com/white-chocolate-raspberry-swirled-pistachio-cookies/