Soft and Chewy Pistachio Pudding Cookies
Delightfully soft and chewy cookies bursting with flavor thanks to pistachio pudding and white chocolate chips.
Ingredients
For the Cookie Dough
- 1 box pistachio pudding mix Can substitute with other pudding flavors.
- 1 cup unsalted butter, softened Can use salted butter, omit added salt if so.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 cups all-purpose flour For gluten-free option, use a gluten-free flour blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Omit if using salted butter.
- 1 cup white chocolate chips
- 1/2 cup chopped pistachios
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the softened butter, granulated sugar, brown sugar, and pistachio pudding mix until smooth.
- Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture until well combined.
- Stir in the white chocolate chips and chopped pistachios.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between each.
Baking
- Bake for about 10-12 minutes, or until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For make-ahead, chill the dough for a few hours or overnight. Store leftovers in an airtight container at room temperature for up to a week. To reheat, microwave for 10-15 seconds.