Description

Delightfully soft and flavorful Pistachio Pudding Cookies combine the nutty essence of pistachios and creamy white chocolate chips with a unique twist of instant pistachio pudding mix. These cookies boast a tender texture and a perfect balance of sweetness, making them an irresistible treat for cookie lovers looking for something a little different.

Ingredients

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Wet Ingredients

1 cup unsalted butter, softened
1/2 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 3.4oz package pistachio instant pudding mix

Dry Ingredients

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

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C). 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 handheld or stand mixer to beat the softened butter until creamy, about 30 seconds. Add the light brown sugar and granulated sugar, then beat together for 3 to 4 minutes until the mixture is well combined and fluffy.
Add Wet Ingredients: Add the eggs, pistachio instant pudding mix, and vanilla extract to the butter-sugar mixture. Beat until the eggs are fully incorporated and the batter 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 ingredients until just combined, being careful not to overmix.
Fold in Add-ins: Gently fold in the white chocolate baking chips and the roughly chopped pistachios to evenly distribute them throughout the dough.
Form and Bake Cookies: Using a small cookie scoop (about 1 tablespoon size), scoop cookie dough balls onto the prepared cookie sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12 minutes, or until the bottoms of the cookies turn lightly browned.
Cool Cookies: Let the cookies cool on the baking sheet for 2 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

To Store: Keep cookies in an airtight container at room temperature for up to 5 days. To maintain softness, store with a piece of white bread which may dry out but helps keep cookies fresh.
To Freeze Baked Cookies: Place cooled cookies in a freezer bag or airtight container and freeze for up to 3 months. They can be enjoyed frozen, thawed, or warmed slightly in the microwave.
To Freeze Unbaked Cookie Dough: Scoop dough balls onto a sheet tray and freeze for 1 hour. Transfer frozen dough balls to a freezer bag or container. Store in the freezer for up to 3 months.
Baking Frozen Dough: Bake frozen cookie dough balls directly, adding 1–2 minutes to the usual 12-minute baking time, baking for 13–15 minutes.
Substitute sugar-free instant pudding mix if preferred, but ensure it’s instant pudding, not cook-and-serve.
Experiment with other pudding flavors like chocolate, pumpkin spice, cheesecake, or butterscotch for variety.
For a decorative touch, place a few extra white chocolate chips and crushed pistachios on each cookie before baking.

Nutrition

Serving Size: 1 small cookie
Calories: 120
Sugar: 8g
Sodium: 80mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 20mg