Pistachio and White Chocolate Pudding Cookies
These Pistachio and White Chocolate Pudding Cookies are irresistibly soft and chewy, thanks to the addition of pistachio pudding mix. Packed with nutty pistachios and creamy white chocolate chips, these cookies offer a delightful balance of flavors and a beautiful green hue, perfect for holidays or everyday treats.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 55 minutes
- Yield: 24 cookies
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1⅔ cups all-purpose flour
- 1 (3.4-ounce) box instant pistachio pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon clear vanilla extract
- Green or blue food coloring (optional)
- 1 cup white chocolate chips
- ½ cup chopped pistachios
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add Egg and Vanilla: Mix in the egg and clear vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. If using food coloring, add a few drops at this stage.
- Fold in Mix-ins: Gently fold in the white chocolate chips and chopped pistachios until evenly distributed.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to enhance the flavors and prevent excessive spreading while baking.
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape and Bake: Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes, or until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Notes
- Nut-Free Option: Omit the chopped pistachios and replace them with extra white chocolate chips.
- Extra Crunch: Sprinkle ¼ cup of crushed pistachios on top before baking for added texture.
- Chocolate Variation: Substitute white chocolate chips with dark or milk chocolate for a richer flavor.
