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Pistachio Pudding Cookies

Delightful cookies combining the crunch of pistachios with the rich flavor of pudding, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ⅔ cups all-purpose flour
  • 3.4 ounces instant pistachio pudding mix
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • ¼ cup light brown sugar
  • ¾ cup granulated sugar
  • ¾ cup unsalted butter, softened
  • 1 teaspoon clear vanilla extract
  • 1 large egg, room temperature
Mix-Ins
  • 1 cup white chocolate chips
  • ½ cup chopped pistachios Consider toasting the pistachios for a richer flavor.
  • Green or blue food color (optional) Add a drop to enhance color.

Method
 

Preparation
  1. Whisk together the flour, pistachio pudding mix, baking soda, and salt in a bowl.
  2. Cream the brown sugar, granulated sugar, and softened butter in another mixing bowl until light and fluffy, about 3 to 5 minutes.
  3. Add in the egg and clear vanilla extract, beating until well blended.
  4. Gradually stir in the dry ingredients and add optional food color.
  5. Gently fold in the white chocolate chips and chopped pistachios.
  6. Chill the dough in the refrigerator for at least 30 minutes.
Baking
  1. Preheat your oven to 325°F (163°C).
  2. Line a baking sheet with parchment paper or grease lightly.
  3. Scoop out rounded tablespoons of dough onto the prepared baking sheet.
  4. Bake for about 12 to 14 minutes, until set and lightly browned at the edges.
  5. Press additional white chocolate chips into the tops of the cookies immediately after removing from the oven.
  6. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for about a week, or freeze in a resealable bag for a longer shelf life.