Description
Soft, chewy pistachio pudding cookies bursting with nutty flavor and a hint of vanilla—ideal for holidays, cookie swaps, or everyday indulgence!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 oz) box instant pistachio pudding mix (dry)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pistachios (plus more for topping, optional)
- 1 cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- Mix in the dry pistachio pudding mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture and stir until just combined.
- Fold in chopped pistachios and white chocolate chips, if using.
- Scoop dough into 1.5-inch balls and place 2 inches apart on the prepared baking sheets.
- Bake for 9–11 minutes, until edges are lightly golden but centers are still soft.
- Cool on the pan for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Do not overbake to ensure a soft, chewy texture.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- You can substitute white chocolate chips with semi-sweet or dark chocolate if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 13g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg