Pistachio Pudding Cookies
These Pistachio Pudding Cookies are incredibly soft, chewy, and packed with delicious nutty flavor. Made with instant pistachio pudding mix, they stay moist for days, making them a perfect make-ahead treat. With the addition of chopped pistachios and white chocolate chips, every bite has the perfect balance of crunch and sweetness. Whether you're baking for the holidays or just craving a unique cookie, this recipe is simple, quick, and absolutely delicious!
Yield: 24 cookies
Cost: Approximately $8-$10 (cost may vary based on ingredients used)
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring Cups and Spoons:
- Baking sheet
- Parchment paper
- Cooling rack
- Cookie scoop (optional but recommended)
Materials
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package 3.4 oz instant pistachio pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pistachios
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars together in a large mixing bowl until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- Mix in the pistachio pudding mix, ensuring it is fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped pistachios and white chocolate chips.
- Chill the dough for at least 30 minutes for better texture and flavor.
- Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes or until the edges are slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough helps enhance the flavor and prevents the cookies from spreading too much.
For extra crunch, toast the pistachios before adding them to the dough.
Swap the white chocolate chips for dark chocolate if you prefer a richer taste.
Store in an airtight container at room temperature for up to 5 days.
These cookies freeze well! Store baked cookies in a freezer-safe bag for up to 3 months.
For extra crunch, toast the pistachios before adding them to the dough.
Swap the white chocolate chips for dark chocolate if you prefer a richer taste.
Store in an airtight container at room temperature for up to 5 days.
These cookies freeze well! Store baked cookies in a freezer-safe bag for up to 3 months.