Pistachio Pudding Cookies
Deliciously soft and chewy cookies with a nutty flavor from pistachios and a hint of creaminess from pudding mix.
Equipment
- Mixing Bowl
- Baking Sheet
- Whisk
- Spoon
Ingredients
Ingredients
- 1 cup Unsalted Butter, softened Make sure it's at room temperature.
- 1 cup Granulated Sugar
- 1 cup Brown Sugar, packed
- 1 package (3.4 oz) Pistachio Pudding Mix
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Chopped Pistachios
- 1 cup White Chocolate Chips (optional) For added sweetness.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Stir in the pistachio pudding mix, followed by the eggs and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chopped pistachios and white chocolate chips if using.
- Drop spoonfuls of dough onto ungreased baking sheets, leaving space for spreading.
- Bake in the preheated oven for 10-12 minutes until the edges are lightly golden. Remove and allow to cool on racks.
Notes
Store any leftovers in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag for up to 3 months.