Description
These Pistachio Pudding Cookies are delightfully soft and chewy with a unique flavor twist from instant pistachio pudding mix. Featuring white chocolate chips and crunchy chopped pistachios, these cookies offer a perfect combination of creamy, sweet, and nutty tastes. Ideal for cookie lovers looking for an easy and flavorful treat that bakes up beautifully in just 12 minutes.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- ½ cup light brown sugar (lightly packed)
- ½ cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 1 3.4oz package pistachio instant pudding mix
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 1 cup white chocolate baking chips
- ½ cup shelled pistachios (roughly chopped)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, use a handheld or stand mixer to beat the softened butter until creamy, about 30 seconds. Add both the light brown sugar and granulated sugar, then beat together for 3 to 4 minutes until well combined and fluffy.
- Add Eggs, Pudding Mix, and Vanilla: Incorporate the eggs one at a time, ensuring they are well mixed into the batter. Add the pistachio instant pudding mix and vanilla extract then continue to beat until ingredients are evenly combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in White Chocolate Chips and Pistachios: Gently fold the white chocolate baking chips and roughly chopped pistachios into the cookie dough, distributing them evenly for pockets of flavor and crunch.
- Scoop Dough onto Baking Sheet: Using a small cookie scoop (about 1 tablespoon), place cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 12 minutes, or until the bottoms are just lightly browned and edges are set. The cookies should remain soft but cooked through.
- Cool: Let the cookies cool for 2 minutes on the baking sheet before transferring them to a wire rack to cool completely, allowing them to firm up slightly and develop perfect texture.
Notes
- Use room temperature eggs for better mixing and a softer cookie texture.
- You can substitute white chocolate chips with semi-sweet or milk chocolate chips if preferred.
- If you want extra pistachio flavor, sprinkle a few chopped pistachios on top of each cookie before baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For crispier cookies, bake an additional 1-2 minutes but watch carefully to avoid overbaking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
