Description
Easy pistachio pudding cookies with a soft texture and rich flavor.
Ingredients
Scale
- 1 box (3.4 oz) pistachio instant pudding mix
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1/2 cup chopped pistachios
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter, granulated sugar, and brown sugar until fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix in pistachio pudding mix until fully combined.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing well.
- Fold in white chocolate chips and chopped pistachios.
- Drop dough by tablespoonfuls onto prepared baking sheets.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
- Store in an airtight container for up to 5 days.
- Dough can be chilled for 30 minutes for easier handling.
- For extra crunch, toast pistachios before chopping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pistachio pudding cookies, easy cookie recipe, soft cookies