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Pistachio Pudding Cookies

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Delightful cookies combining rich pistachio flavor with creamy pudding for a soft, chewy texture.

Ingredients

Scale
  • 1.67 cups all-purpose flour
  • 1 box instant pistachio pudding mix (3.4 oz)
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.25 cup light brown sugar
  • 0.75 cup granulated sugar
  • 0.75 cup unsalted butter, softened
  • 1 teaspoon clear vanilla extract
  • 1 large egg, room temperature
  • 1 cup white chocolate chips
  • 0.5 cup chopped pistachios
  • Green or blue food coloring (optional)

Instructions

  1. Prepare the Dry Ingredients: In a bowl, whisk together the flour, pistachio pudding mix, baking soda, and salt. Set aside.
  2. Cream the Butter and Sugars: In another bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (3-5 minutes).
  3. Add Egg and Vanilla: Beat in the egg and clear vanilla extract until well combined.
  4. Mix the Dough: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Mix in food coloring if desired.
  5. Fold in Chocolate and Nuts: Gently fold in white chocolate chips and chopped pistachios until evenly distributed.
  6. Chill the Dough: Cover and refrigerate for about 30 minutes.
  7. Preheat the Oven: Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
  8. Scoop the Dough: Scoop tablespoon-sized balls onto the prepared baking sheet, spacing them apart.
  9. Bake the Cookies: Bake for 12-14 minutes until edges are set and centers look slightly underbaked.
  10. Add Extra Chips: Press extra white chocolate chips on top after baking and allow to cool before transferring to a rack.

Notes

These cookies stay fresh for about a week in an airtight container and can be frozen for up to three months.

Nutrition

Keywords: Pistachio Cookies, Pudding Cookies, Soft Cookies, Chewy Cookies

Find it online: https://alexandrarecipes.com/pistachio-pudding-cookies/