Description
Delightfully soft and flavorful Pistachio Pudding Cookies combine the nutty richness of chopped pistachios with sweet white chocolate chips. Made with instant pistachio pudding mix, these cookies offer a tender crumb and a unique twist on classic cookie recipes, perfect for holiday baking or any time you crave a nutty, creamy treat.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (3.4-ounce) package instant pistachio pudding mix
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chopped pistachios
- 1 cup white chocolate chips
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer or by hand until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Incorporate pudding mix: Add the instant pistachio pudding mix to the wet ingredients and beat until fully incorporated, which adds moistness and flavor to the cookie dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix dry and wet ingredients: Gradually add the dry flour mixture to the wet mixture, stirring until just combined to avoid overmixing, which can make cookies tough.
- Fold in pistachios and white chocolate chips: Gently fold the chopped pistachios and white chocolate chips into the dough, ensuring they are evenly distributed without breaking down the mix-ins.
- Scoop dough: Using a tablespoon-sized scoop or spoon, place balls of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 10–12 minutes, or until the edges just begin to turn a light golden color, indicating they are done but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a more intense pistachio flavor, replace the vanilla extract with pistachio extract.
- Add a few drops of green food coloring to the dough for a brighter, festive pistachio green color.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
