Description
Delight in the unique flavor and chewy texture of Pistachio Pudding Cookies, combining creamy butter, pistachio instant pudding mix, white chocolate chips, and crunchy chopped pistachios for a delightful homemade treat perfect for any occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Sugars
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
Dry Ingredients
- 1 (3.4 oz) package pistachio instant pudding mix
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup white chocolate baking chips
- 1/2 cup shelled pistachios, roughly chopped
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to beat the softened butter until creamy, about 30 seconds. Add both the light brown sugar and granulated sugar, beating for 3-4 minutes until fully combined and fluffy.
- Add Eggs, Pudding Mix, and Vanilla: Beat in the eggs one at a time, followed by the pistachio instant pudding mix and vanilla extract until the eggs are thoroughly incorporated and the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined to avoid overmixing.
- Fold in Chips and Nuts: Gently fold in the white chocolate baking chips and roughly chopped pistachios ensuring even distribution throughout the dough.
- Scoop and Arrange Cookies: Using a small cookie scoop (about 1 tablespoon), drop cookie dough balls onto the prepared cookie sheet spacing them approximately 2 inches apart to allow for spreading.
- Bake: Place the cookie sheet in the preheated oven and bake for 12 minutes or until the bottoms are lightly browned and cookies are set.
- Cool: Allow the cookies to cool on the baking sheet for 2 minutes to firm up, then transfer them to a wire rack to cool completely for best texture and flavor.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days; placing a slice of white bread inside helps keep cookies soft.
- Freeze baked cookies in an airtight container or freezer bag for up to three months; enjoy frozen or thaw before eating.
- Freeze unbaked cookie dough balls on a sheet tray for an hour, then transfer frozen dough balls to a freezer bag; bake from frozen adding 1-2 minutes to baking time (13-15 minutes).
- You can substitute sugar-free pudding mix for the regular pudding mix to reduce sugar content.
- Ensure use of instant pudding mix, not cook-and-serve types for proper texture.
- Experiment with different pudding flavors like chocolate, pumpkin spice, cheesecake, or butterscotch for variations.
- Top each cookie with extra white chocolate chips and crushed pistachios before baking for a decorative finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1.2g
- Cholesterol: 22mg
