Print

Soft and Chewy Pistachio Pudding Cookies with White Chocolate

These soft and chewy Pistachio Pudding Cookies feature a delectable blend of nutty pistachios and decadent white chocolate chips, enhanced by the unique flavor and texture of instant pistachio pudding mix.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 3.4-ounce box instant pistachio pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups white chocolate chips
  • 1/3 cup crushed shelled pistachios
  • Optional: 1-2 drops green food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the instant pistachio pudding mix and mix until combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. If desired, add green food coloring and mix until evenly distributed.
  8. Fold in the white chocolate chips and crushed pistachios gently.
  9. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes, or until the edges and bottoms are lightly golden brown.
  11. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For best texture, do not overbake; cookies should be soft and chewy. Chilling the dough for 30 minutes before baking can help maintain shape and enhance flavor. Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition