Description
Delicious and chewy pistachio pudding cookies that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 (3.4 oz) package instant pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pistachios
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pistachio pudding mix, eggs, and vanilla extract to the bowl. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pistachios and white chocolate chips until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a fun twist, try adding dried cranberries or cherries for a tart contrast to the sweetness.
- You can also substitute the white chocolate chips with dark chocolate chips for a richer flavor.
- For a softer cookie, chill the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg