makes 4 large cookies | easy 

WATCH HOW TO MAKE IT

brown butter, pistachio spread, white chocolate, and a pop of raspberry — this cookie is spring perfection in every bite. crispy, gooey, and bursting with flavor. 

ingredients:

• 4-5 tbsp Pistakio Crunchy Pistachio Spread

• 2 tbsp Pistakio Creamy Pistachio Spread

• 3/4 cup white sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• 1 tsp kosher salt

• 2 tsp cornstarch

• 1/2 cup pistachios, crushed

• 1/4 cup freeze-dried raspberries, crushed

• 1/2 cup white chocolate chips

instructions:

• in a medium saucepan, melt the brown butter and set aside to cool slightly.

   

• in a large mixing bowl, whisk together the brown sugar, white sugar, and melted brown butter until smooth.

   

• add in the eggs, one at a time, mixing well after each addition. stir in the vanilla extract.

   

• in a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch.

   

• gradually mix the dry ingredients into the wet ingredients until fully combined.

   

• gently fold in the white chocolate chips, crushed freeze-dried raspberries, and chopped pistachios.

   

• flatten portions of dough and drizzle about 1 tbsp of Creamy Pistachio Spread into the center of each. fold the dough over to enclose the cream, then roll into a ball.

   

• spoon about 1 tbsp of Crunchy Pistachio Spread into the center of each dough ball, sealing completely.

   

• place the stuffed dough balls on a parchment-lined tray and freeze for at least 1 hour before baking (overnight is best).

   

• preheat oven to 400°F.

   

• bake cookies at 400°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 7 minutes (12 minutes total), until edges are golden and centers are set.

   

• let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.