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Pistachio Pudding Cookies

Chewy Pistachio Pudding Cookies Bursting with Flavor

Delightful Pistachio Pudding Cookies bursting with nutty flavors, combining pistachios and creamy white chocolate for a chewy texture.
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Prep Time 30 minutes
Cook Time 14 minutes
Chill Time 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Provides structure and stability
  • 1 package Instant Pistachio Pudding Mix Infuses pistachio flavor
  • 1 teaspoon Baking Soda Acts as a leavening agent
  • 1 pinch Salt Balances sweetness
  • ¾ cup Light Brown Sugar Adds moisture and chewiness
  • ½ cup Granulated Sugar Enhances sweetness
  • ¾ cup Unsalted Butter Must be softened
  • 1 teaspoon Clear Vanilla Extract Enhances flavor
  • 1 large Egg Room temperature for better incorporation
For the Mix-Ins
  • 1 cup White Chocolate Chips Add sweetness and creaminess
  • ½ cup Chopped Pistachios Provide crunch and boost flavor
Optional Add-ins
  • Food Coloring Intensifies green hue

Equipment

  • mixing bowls
  • hand mixer
  • baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Whisk together flour, pudding mix, baking soda, and salt. Set aside.
  2. Cream butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add egg and vanilla to the butter mixture and mix until fully incorporated.
  4. Gradually add dry ingredients to wet ingredients on low speed until combined.
  5. Fold in white chocolate chips and chopped pistachios.
  6. Refrigerate the dough for at least 30 minutes.
  7. Preheat oven to 325°F and prepare a baking sheet with parchment paper.
  8. Scoop rounded tablespoons of dough onto the baking sheet and bake for 12-14 minutes.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container to maintain freshness. Chilling dough is essential for the best texture.