makes 12-14 cookies | active time: 25 minutes | full time: 2 hours

ingredients:

• 3/4 cup (170g) unsalted butter, melted and slightly cooled
• 1 cup (220g) light brown sugar
• 1/4 (50g) cup granulated sugar
• 1 egg + 1 egg yolk, room temperature
• 2 teaspoons (10g) vanilla extract
• 2 cups (250g) all purpose flour
• 3/4 (8g) teaspoon baking soda
• pinch of salt (2g)
• 4.4 oz (125g) white chocolate, roughly chopped
• 1/2 cup (67g) frozen raspberries
• 2-3 tablespoons (28-42g)  

  OG Pistachio Spread

instructions:

• preheat the oven to 350°F and line 2 baking sheets with parchment paper. 
• in a large mixing bowl combine the melted butter, brown sugar, and white sugar. whisk until combined. ddd in the egg, egg yolk, and vanilla extract and whisk to combine.
• in a medium separate bowl mix together the flour, salt and baking soda. add the dry ingredients to the wet and mix with rubber spatula until just combined. fold in the white chocolate. 
• fold in the frozen raspberries and mix until evenly distributed. drizzle a few tablespoons of pistachio spread overtop. 
• use a 1 oz scoop to scoop out dough balls. continue to add drizzles of pistachio spread as you scoop the dough, so each cookie has a swirl of pistachio. you don’t want the raspberries to thaw out, so do this step as quickly as you can.
• place the cookies on 1 of your prepared cookie sheets and place in the freezer for 30 minutes. once ready to bake, place the cookies about 2 inches apart on your other prepared tray. keep remaining dough in the freezer while the others bake.  
• bake for 11 minutes or until the edges are golden brown and the centers have puffed up. allow cookies to cool on the tray for 5 minutes before moving to a cooling rack. once cooled slightly, enjoy! 

recipe development by @mykitchencupboard