Delish Pistachio Pudding Cookies
Soft, chewy pistachio cookies made with instant pistachio pudding mix, studded with chopped pistachios and creamy white chocolate chips for a bakery-style treat.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 3.4 oz instant pistachio pudding mix
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cup all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon fine sea salt
- 0.75 cup shelled pistachios, chopped
- 1 cup white chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and creamy, about 2 to 3 minutes.
- Beat in the instant pistachio pudding mix until evenly combined and the mixture turns pale green.
- Add the egg and vanilla; mix until smooth, scraping the bowl as needed.
- Whisk flour, baking soda, and salt in a separate bowl. Add dry ingredients to the wet mixture and mix just until no dry streaks remain.
- Fold in chopped pistachios and white chocolate chips (if using).
- Scoop dough into rounded 1.5 tablespoon portions and place 2 inches apart on prepared sheets. For thicker cookies, chill the scooped dough for 20 minutes (optional).
- Bake 10 to 12 minutes, until edges are set and centers look just slightly underbaked. Let cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
For extra flavor and color, lightly press a few chopped pistachios onto the tops of the dough balls before baking. Store cookies in an airtight container at room temperature for up to 4 days or freeze up to 2 months.