Pistachio Pudding Cookies
Soft and chewy cookies with a delightful pistachio flavor, perfect for any gathering or as a family treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure your butter is softened for easier mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 pieces eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3.4 oz pistachio pudding mix
- 3 cups all-purpose flour
- 1 teaspoon baking soda Ensure your baking soda is fresh for the best rise.
- 1/2 teaspoon salt
Mix-Ins
- 1 cup white chocolate chips Feel free to swap for semi-sweet or dark chocolate chips.
- 1 cup chopped pistachios If you prefer a nut-free version, skip the pistachios.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pistachio pudding mix, eggs, and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
- Fold in the white chocolate chips and chopped pistachios.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature for about a week. You can freeze them for up to three months in a freezer-safe bag or container. To reheat, place a cookie in the microwave for about 10-15 seconds.