White Chocolate Pistachio Pudding Cookies
These White Chocolate Pistachio Pudding Cookies are a delightful treat! Creamy white chocolate meets crunchy pistachios for a cookie that's hard to resist.
Servings: 24 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter softened to room temperature
- ¾ cup light brown sugar lightly packed
- ¾ cup granulated sugar
- 1 box instant pistachio pudding mix (3.4 ounces)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup white chocolate chips
- 1 cup shelled roasted and salted pistachios roughly chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
- In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
- Add the instant pistachio pudding mix, eggs, and vanilla extract to the butter-sugar mixture. Beat until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the white chocolate chips and roughly chopped pistachios until evenly distributed.
- Using a cookie scoop, drop heaping tablespoons of dough onto lined baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Cookie Scoop
- Cooling rack
Notes
- Do not skip the resting time for the dough; it helps maintain cookie shape.
- Use high-quality, roasted, and lightly salted pistachios for the best flavor.
- For a stronger pistachio taste, add a teaspoon of pistachio extract.
- These cookies freeze well; store in an airtight container.