Ingredients
Scale
1/2 cup pistachio cream
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 tsp baking soda
1 1/2 cup flour
1/2 cup frozen raspberries
1/2 cup white chocolate chips
Instructions
- In a large bowl, cream the pistachio cream and light brown sugar together. Add the egg and vanilla extract and beat again to combine. Add the baking soda and flour and beat again to combine.
- Sprinkle the raspberries and chocolate chips and beat until combined. The mixture will look crumbly but will form into balls with your hands.
- Shape the dough into golf ball size and slightly flatten onto the cookie sheet.
- Bake for 15 minutes, until the bottom is golden brown. They will still be soft. Allow to cool for 5 minutes before transferring to a cooling rack.
