Description
These Pistachio Pudding Cookies are irresistibly chewy and packed with the nutty flavor of pistachios and the sweet touch of white chocolate chips. Made with instant pistachio pudding mix, these cookies have a unique moist texture and a delightful green hue, making them perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 package instant pistachio pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon clear vanilla extract
- 1 drop green food coloring (optional)
Add-ins
- 1 cup white chocolate chips
- 1/2 cup shelled pistachios, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large separate bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Beat in the large egg and clear vanilla extract into the creamed mixture until ingredients are fully incorporated and smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overworking the dough.
- Fold in Chips and Nuts: Gently fold in the white chocolate chips and chopped pistachios to distribute them evenly throughout the dough. Add a drop of green food coloring if desired for extra color.
- Shape Cookies: Drop rounded tablespoons of cookie dough onto a baking sheet lined with parchment paper, spacing them adequately to allow spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will remain soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Using instant pistachio pudding mix is key to achieving the chewy texture and distinct flavor.
- Optional green food coloring enhances the pistachio theme but can be omitted for a more natural cookie color.
- Be careful not to overmix after adding the flour to keep cookies tender.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For extra crunch, toast the pistachios lightly before chopping and folding into the dough.
