Pistachio Pudding Cookies
Soft, chewy Pistachio Pudding Cookies with white chocolate and real pistachios. Easy, no-chill cookie recipe that stays tender for days. Freezer-friendly and festive.
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Servings: 36 cookies
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (about 1 1/2 tablespoons)
- Wire cooling rack
Ingredients
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 box instant pistachio pudding mix 3.4 oz
- 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 cup shelled pistachios, roughly chopped
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
- Mix in the instant pistachio pudding mix until evenly distributed. Beat in the eggs one at a time, then add the vanilla and mix until smooth.
- Add the dry ingredients to the wet ingredients and mix on low just until the flour disappears; do not overmix.
- Fold in the white chocolate chips and chopped pistachios.
- Scoop dough into 1 1/2 tablespoon portions and arrange 2 inches apart on the prepared sheets.
- Bake 9 to 11 minutes, until the edges are set and the centers look slightly underbaked. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For rounder cookies, gently press extra white chocolate chips and pistachios onto the tops before baking. If your kitchen is warm, chill the scooped dough for 15 to 20 minutes for thicker cookies. Store airtight at room temperature up to 4 days or freeze baked cookies for up to 2 months. Dough balls can be frozen on a sheet pan, then bagged and baked from frozen (add 1 to 2 minutes).
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