Description
These Pistachio Pudding Cookies are a delightful treat with a soft texture and a burst of pistachio flavor in every bite. Loaded with white chocolate chips and crunchy pistachio pieces, these cookies are perfect for any occasion.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 oz) box instant pistachio pudding mix
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup chopped shelled pistachios
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Flavoring: Beat in eggs one at a time, then mix in vanilla extract.
- Incorporate Pudding Mix: Stir in the pistachio pudding mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Form Dough: Gradually add dry ingredients to wet mixture, mixing until a soft dough forms.
- Add Mix-Ins: Fold in white chocolate chips and chopped pistachios.
- Bake: Scoop dough onto baking sheets and bake for 10–12 minutes until lightly golden.
- Cool: Allow cookies to cool on sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra texture, press a few white chocolate chips and pistachios onto the cookie tops before baking.
- Chilling the dough for 30 minutes can help prevent spreading while baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
