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Pistachio Pudding Cookies

Soft and chewy cookies infused with creamy pistachio flavor, loaded with white chocolate chips and chopped pistachios.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ⅔ cups all-purpose flour
  • 3.4 ounces instant pistachio pudding mix (1 box)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • ¼ cup light brown sugar
  • ¾ cup granulated sugar
  • ¾ cup unsalted butter, softened
  • 1 teaspoon clear vanilla extract
  • 1 egg, room temperature
  • Green or blue drops food coloring (optional)
Mix-ins
  • 1 cup white chocolate chips
  • ½ cup chopped pistachios

Method
 

Preparation
  1. In a cozy mixing bowl, whisk together the flour, pudding mix, baking soda, and salt. Set this aside.
  2. In another bowl, cream together the light brown sugar, granulated sugar, and softened butter until it’s light and fluffy, about 3 to 5 minutes.
  3. Add in your egg and the clear vanilla extract. Beat until well blended.
  4. Gradually stir in the dry ingredients. If desired, add a drop or two of food coloring.
  5. Fold in the white chocolate chips and chopped pistachios.
  6. Chill the dough in the fridge for at least 30 minutes.
Baking
  1. Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. Scoop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them apart.
  3. Bake for 12 to 14 minutes until set and slightly golden.
  4. Press a few white chocolate chips into the top of each warm cookie.
  5. Let cool on the baking sheet before transferring to a wire rack to cool completely.

Notes

Store these cookies in an airtight container at room temperature for about a week. They can also be frozen, separating layers with parchment paper.