Print

Pistachio Pudding Cookies

Print Recipe

Irresistibly chewy cookies featuring the nutty flavor of pistachios and rich white chocolate.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 package instant pistachio pudding mix
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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)
  • 1 cup white chocolate chips
  • 1/2 cup shelled pistachios, chopped

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, pistachio pudding mix, baking soda, and salt.
  3. In another bowl, cream the butter with granulated and brown sugars until light and fluffy (about 2-3 minutes).
  4. Add the egg and vanilla extract to the creamed mixture, mixing well.
  5. Gradually combine the dry ingredients with the wet mixture, stirring gently.
  6. Fold in the white chocolate chips and chopped pistachios.
  7. Drop balls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes or until edges are lightly golden.
  9. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use fresh ingredients and don’t overbake the cookies.

Nutrition

Find it online: https://maymentora.com/pistachio-pudding-cookies-irresistibly-chewy-delights/