Pistachio Pudding Cookies 🍪🌰
These delightful Pistachio Pudding Cookies are soft, chewy, and bursting with the flavor of pistachio and white chocolate chips. Easy to make and perfect for any occasion!
Equipment
- Electric Mixer
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
- 1.67 cups all-purpose flour
- 1 box instant pistachio pudding mix (3.4 ounces)
- 1 tsp baking soda
- 0.5 tsp salt
- 0.25 cup light brown sugar packed
- 0.75 cup granulated sugar
- 0.75 cup unsalted butter softened
- 1 tsp clear vanilla extract (or regular vanilla)
- 1 large egg at room temperature
- 1 cup white chocolate chips
- 0.5 cup chopped pistachios
- green food coloring optional, for a vibrant color
Instructions
- In a medium-sized bowl, gently whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt. Set this mix aside for later.
- In a larger mixing bowl, using an electric mixer, cream together the softened unsalted butter with both the light brown sugar and granulated sugar. Beat until the mixture is light, fluffy, and well combined, which typically takes about 3 to 5 minutes.
- Beat in the room temperature egg and vanilla extract until everything is smoothly incorporated.
- Gradually add the whisked dry ingredients into the wet mixture, mixing on low speed until the dough just comes together. If you desire a more vivid green color for your cookies, gently fold in a few drops of green food coloring at this stage.
- Gently fold in the white chocolate chips and chopped pistachios until evenly distributed. Cover the cookie dough and chill it in the refrigerator for at least 30 minutes. This essential step helps the cookies hold their shape and stay wonderfully soft.
- While the dough chills, preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Scoop rounded tablespoons of the chilled dough and roll them into uniform balls. Place them about 2 inches apart on your prepared baking sheet. Bake for 12 to 14 minutes, or until the edges are just set and very lightly golden. It's crucial not to overbake to keep them soft!
- As soon as you remove the cookies from the oven, gently press a few extra white chocolate chips onto the top of each warm cookie for a delightful appearance. Let the cookies cool on the baking sheet for several minutes before carefully transferring them to a wire rack to cool completely. Enjoy these fresh, homemade treats!
Notes
Nutrition Information (per serving): Calories: 189kcal, Total Carbs: 24g, Net Carbs: 23g, Fats: 10g, Protein: 2g.
