Pistachio Pudding Cookies
Delight in the creamy richness of pistachio combined with the sweetness of chocolate in these soft, chewy cookies.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Contributes a creamy texture
- ½ cup light brown sugar, packed Adds depth with its rich caramel-like flavor
- ½ cup granulated sugar Provides sweetness that balances the flavors
- 2 large eggs (room temperature) Helps to bind the ingredients together
- 1 package (3.4 ounces) pistachio instant pudding mix Creates a lush, nutty flavor
- 1 tsp pure vanilla extract Infuses warmth and aroma
Dry Ingredients
- 2 ½ cups all-purpose flour Forms the structure of the cookies
- 1 tsp baking soda Helps the cookies rise beautifully
- ¼ tsp salt Enhances the overall flavor
Mix-ins
- 1 cup white chocolate chips Offers creamy sweetness that pairs perfectly with pistachios
- ½ cup roughly chopped shelled pistachios Adds crunch and a burst of nutty flavor
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- Line a cookie sheet with parchment paper to prevent sticking.
- In a large mixing bowl, beat the softened butter until creamy.
- Add both sugars and mix until light and fluffy.
- Add eggs, pistachio pudding mix, and vanilla extract; beat until well incorporated.
- In another bowl, mix flour, baking soda, and salt together.
- Gradually combine the dry mixture with the wet mixture, mixing just until blended.
- Fold in chocolate chips and chopped pistachios.
- Scoop tablespoon-sized portions of dough onto the lined baking sheet.
Baking
- Bake for about 12 minutes until edges are lightly browned and centers are still soft.
- Cool on the baking sheet for 2 minutes before transferring to a wire rack.
Notes
For a thicker cookie, refrigerate the dough for about 30 minutes before baking. Store cookies in an airtight container at room temperature for up to one week.