Description
These Pistachio Pudding Cookies are soft, chewy, and packed with delicious pistachio flavor enhanced by instant pudding mix. Featuring white chocolate chips and crunchy chopped pistachios, these easy-to-make American dessert cookies deliver a delightful bakery-style treat that’s perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 (3.4 oz) box instant pistachio pudding mix
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins
- 1 cup white chocolate chips
- ½ cup chopped pistachios (plus extra for topping, optional)
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a creamy base for your cookies.
- Add Eggs and Vanilla: Add the two large eggs and vanilla extract to the creamed mixture. Beat until everything is well combined and smooth.
- Mix in Pistachio Pudding Mix: Stir in the instant pistachio pudding mix until fully incorporated, which will add moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing gently just until combined to avoid overworking the dough.
- Fold in Chips and Nuts: Carefully fold in the white chocolate chips and chopped pistachios, distributing them evenly throughout the dough.
- Shape Dough: Using a tablespoon-sized scoop or spoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. For a decorative touch, press a few extra pistachios or white chocolate chips onto the top of each cookie.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. The cookie edges should be lightly golden while the centers remain soft, as they will firm up while cooling.
- Cool: Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely, preventing them from becoming soggy.
Notes
- These cookies stay soft for several days thanks to the pudding mix.
- For a more vibrant green color, add a drop or two of green food coloring to the dough (optional).
