ingredients:

• 4–5 tbsp (65–80g) Pistakio Crunch
• 2 tbsp (30g) Pistakio Cream
• 2 large eggs
• 1 tsp vanilla extract
• 2½ cups (310g) all-purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp (5g) cornstarch
• ½ cup (60g) pistachios, crushed
• ¼ cup (40g) freeze-dried raspberries, crushed
• ½ cup (85g) white chocolate chips

instructions:

1. in a medium saucepan, melt the brown butter and set aside to cool slightly.
2. in a large mixing bowl, whisk together the brown sugar, white sugar, and melted brown butter until smooth.
3. add in the eggs, one at a time, mixing well after each addition. stir in the vanilla extract.
4. in a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch.
5. gradually mix the dry ingredients into the wet ingredients until fully combined.
6. gently fold in the white chocolate chips, crushed freeze-dried raspberries, and chopped pistachios.
7. flatten portions of dough and drizzle about 1 tbsp of Pistakio Cream into the center of each. fold the dough over to enclose the cream, then roll into a ball.
8. spoon about 1 tbsp of Pistakio Crunch into the center of each dough ball, sealing completely.
9. place the stuffed dough balls on a parchment-lined tray and freeze for at least 1 hour before baking (overnight is best).
10. preheat oven to 400°F (205°C).
11. bake cookies at 400°F (205°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 7 minutes (12 minutes total), until edges are golden and centers are set.
12. let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.