Pistachio Pudding Cookies
Bite into these delightful soft and chewy pistachio pudding cookies with a unique twist of creamy pistachio base, white chocolate morsels, and crunchy pistachios.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar Can be substituted with coconut sugar.
- 1 cup brown sugar, packed
- 1 package (3.4 oz) pistachio pudding mix Elevates flavor profile.
- 2 large eggs Should be at room temperature.
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour Measure accurately for best results.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup chopped pistachios Consider lightly toasting for more flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 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 the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the white chocolate chips and chopped pistachios.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to a week. Can be frozen for up to three months.