Pistachio Pudding Cookies
Soft, chewy pistachio cookies feature nutty pistachios and white chocolate chips with a tender texture from pistachio pudding mix. Perfect for lasting freshness and a lovely green hue.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper or cooking spray
Ingredients
- 1 2/3 cups all-purpose flour
- 3.4 ounces instant pistachio pudding mix 1 box
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup light brown sugar
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter softened
- 1 teaspoon clear vanilla extract
- 1 large egg room temperature
- 1 cup white chocolate chips
- 1/2 cup chopped pistachios
- Green or blue food coloring optional
Instructions
- Whisk together flour, pistachio pudding mix, baking soda, and salt in a bowl; set aside.
- Cream the brown and granulated sugars with the butter until light and fluffy, about 3 to 5 minutes.
- Beat in the egg and vanilla extract until well blended.
- Gradually add the dry ingredient mixture, stirring to combine. Add food coloring if desired for a deeper green color.
- Fold in white chocolate chips and chopped pistachios.
- Refrigerate the dough for at least 30 minutes to firm up.
- Preheat oven to 325°F and line a baking sheet with parchment paper or lightly grease it.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them evenly.
- Bake for 12 to 14 minutes until cookies are just set but not browned.
- Remove from oven and gently press a few white chocolate chips on top of each cookie.
- Allow cookies to cool on the baking sheet for several minutes before transferring to a rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week.
- Freeze in a freezer-safe bag for up to 3 months and thaw before serving.
- Add food coloring for a more vibrant green cookie color if desired.