Description

Delight in these chewy and flavorful Pistachio Pudding Cookies, featuring a unique twist with instant pistachio pudding mix, white chocolate chips, and roasted pistachios. Soft on the inside with a hint of crunch, these cookies are perfect for any occasion or treat time.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 ounce package instant pistachio pudding mix
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Additional Ingredients

1 1/2 cups white chocolate chips
1 cup roasted pistachios, roughly chopped (add more or less if desired)

Instructions

Preheat oven: Set your oven to 350 degrees Fahrenheit and prepare two baking sheets by lining them with parchment paper to prevent sticking.
Cream butter and sugars: In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and well combined, forming the base for your cookies.
Add pudding and eggs: Incorporate the instant pistachio pudding mix, eggs, and vanilla extract into the butter mixture. Mix thoroughly until the batter is uniform.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This step ensures even distribution and proper texture development.
Mix wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing, which can toughen the cookies.
Add chips and nuts: Fold in the white chocolate chips and chopped roasted pistachios gently to maintain the dough’s consistency.
Scoop dough: Using a medium or large cookie scoop, place scoops of dough onto the prepared baking sheets. Add extra white chocolate chips and pistachios on top if desired for an attractive finish.
Baking: Bake medium-sized cookies (approx. 2 tablespoons of dough) for 10-12 minutes, or 1/4 cup cookies for 13-15 minutes, until golden brown.
Cool cookies: Remove from oven and let cookies cool on the baking sheet for 2 minutes to set. Then transfer to a cooling rack to cool completely for optimal texture.

Notes

For a more intense pistachio flavor, increase the pistachio pudding mix slightly.
Ensure butter is softened but not melted for the perfect dough consistency.
Chilling the dough before baking can help reduce spreading.
Substitute white chocolate chips with semi-sweet if preferred for less sweetness.
Store cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pistachio cookies, pistachio pudding cookies, white chocolate chip cookies, nutty cookies, chewy cookies, easy cookie recipe