Description
Soft and chewy Pistachio Pudding Cookies blend nutty pistachios and creamy white chocolate chips with a secret ingredient—pistachio pudding mix—for a nostalgic, ultra-soft treat perfect for holidays or everyday indulgence.
Ingredients
1 (3.4 oz) package instant pistachio pudding mix
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shelled pistachios, roughly chopped
1 1/2 cups white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract and pistachio pudding mix. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chopped pistachios and white chocolate chips evenly.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set and lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For added crunch, toast the pistachios before mixing into the dough.
Try dark chocolate chips or dried cranberries as alternative mix-ins.
Chilling the dough before baking can result in thicker cookies.
Cookies freeze well; thaw at room temp or reheat in a 300°F oven for 3–5 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
