Description
Indulge in the delightful combination of raspberries and pistachios with these scrumptious cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the raspberries and chopped pistachios.
- Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, consider toasting the pistachios before adding them to the cookie dough.
- Experiment with adding white chocolate chips for an extra sweet touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg