Pistachio Pudding Cookies
These delightful pistachio pudding cookies combine a rich pistachio flavor with a soft and chewy texture, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Room temperature for mixing
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pistachio pudding mix (instant) Enhances flavor and texture
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pistachios Optional, can be toasted for added flavor
- 1 cup white chocolate chips Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix the pistachio pudding mix into the wet ingredients until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture until just incorporated.
- Fold in the chopped pistachios and white chocolate chips if using.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spaced about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
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Notes
For best results, chill the dough for about 30 minutes before baking. These cookies can be customized with various add-ins.