Description
Deliciously soft and chewy Pistachio Pudding Cookies loaded with chopped pistachios and white chocolate chips. These easy-to-make cookies are perfect for any occasion!
Ingredients
Scale
Dry Ingredients:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 (3.4 oz) package instant pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup shelled pistachios, chopped
- 1 cup white chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the sugars and butter: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add pudding mix and eggs: Beat in the instant pistachio pudding mix, followed by the eggs and vanilla extract, mixing until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add mix-ins: Fold in the chopped pistachios and white chocolate chips.
- Bake: Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are lightly golden.
- Cool and serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra green color, you can add a drop or two of green food coloring to the dough.
- These cookies stay soft and chewy for several days when stored in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
