Description
Pistachio Pudding Cookies are the perfect blend of nutty pistachios and creamy white chocolate. The pudding mix creates a soft and chewy texture, while the pistachios add a subtle crunch. These cookies are a delightful treat for any occasion, from casual family gatherings to festive holiday parties.
Ingredients
1 ⅔ cups (200 g) all-purpose flour, (stir, spoon & level)
3.4 oz (96 g) small box instant pistachio pudding mix, (dry, not prepared)
1 tsp baking soda
½ tsp salt
¾ cup (170 g) unsalted butter, (12 Tbsp), room temperature
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar, gently packed
1 large egg
1 tsp clear vanilla extract (or 1/2 tsp almond extract)
1 drop green food coloring, optional
1 cup (170 g) white chocolate chips
½ cup (56 g) shelled pistachios, chopped
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, instant pistachio pudding mix, baking soda, and salt. Set aside.
In an electric mixer with a paddle attachment, cream together the butter, granulated sugar, and light brown sugar until light and fluffy.
Add the egg, vanilla extract, and green food coloring. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Gently fold in the white chocolate chips and chopped pistachios.
Scoop cookie dough (about 1 ½ to 2 tablespoons) onto prepared baking sheets, spacing them 2-3 inches apart.
Bake for 10-12 minutes, until the edges are light brown.
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 190