Pistachio Pudding Cookies
These soft and chewy Pistachio Pudding Cookies are bursting with delightful pistachio flavor and sweet white chocolate chips, making them perfect for any occasion.
Servings: 24 servings
Calories: 165kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1.67 cups all-purpose flour
- 1 box instant pistachio pudding mix (3.4 oz)
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 cup light brown sugar
- 0.75 cup granulated sugar
- 0.75 cup unsalted butter, softened
- 1 teaspoon clear vanilla extract
- 1 large egg, room temperature
- 1 cup white chocolate chips
- 0.5 cup chopped pistachios
- green or blue food coloring (optional)
Instructions
- In a bowl, whisk together flour, pistachio pudding mix, baking soda, and salt. Set aside.
- In another bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (3–5 minutes).
- Beat in the egg and vanilla extract until combined.
- Gradually add dry ingredients and mix until just combined. Add food coloring if desired.
- Fold in white chocolate chips and chopped pistachios.
- Cover and refrigerate dough for 30 minutes.
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Scoop tablespoon-sized dough balls onto the sheet, spacing apart.
- Bake for 12–14 minutes, until edges are set but centers look slightly underbaked.
- Press a few extra chips on top of each cookie and cool on the baking sheet for a few minutes before transferring to a rack.
Notes
Chill the dough for best results. For added flair, top each cookie with extra white chocolate chips or sprinkles before baking. Store in an airtight container for up to 1 week.
Nutrition
Calories: 165kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Iron: 1mg