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Pistachio Pudding Cookies

Irresistible Pistachio Pudding Cookies for Soft Chewy Bliss

These Pistachio Pudding Cookies are soft, chewy, and bursting with nutty flavors and white chocolate.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 5 minutes
Total Time 31 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter softened
  • 1/2 cup Granulated Sugar can substitute with coconut sugar
  • 1/2 cup Light Brown Sugar
  • 3.4 oz Instant Pistachio Pudding Mix do not use cooked pudding
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract or almond extract
  • 2 1/4 cups All-Purpose Flour can use gluten-free blend
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
For the Mix-Ins
  • 1 cup White Chocolate Chips can substitute for dark chocolate
  • 1 cup Shelled Pistachios roughly chopped

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Baking Sheets
  • Parchment paper
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a medium bowl.
  3. Cream together the softened butter, granulated sugar, and light brown sugar until light and creamy.
  4. Blend in the pudding mix, then add eggs and vanilla extract, mixing until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  6. Fold in the white chocolate chips and chopped pistachios.
  7. Scoop dough balls onto prepared sheets, spacing 2 inches apart, and bake for 9-11 minutes.
  8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

For best results, ensure butter is softened and do not overmix the dough. Store cookies in an airtight container for up to 4 days.

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