Description
Delightfully soft and flavorful Pistachio Pudding Cookies that combine the unique taste of instant pistachio pudding with white chocolate chips and crunchy chopped pistachios. These cookies are perfect for a sweet treat with a delicate nutty twist and a lovely green hue enhanced optionally with food coloring.
Ingredients
Scale
Dry Ingredients
- 1 ⅔ cups all purpose flour
- 3.4 ounces instant pistachio pudding mix (1 box)
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- ¾ cup unsalted butter, softened
- 1 teaspoon clear vanilla extract
- 1 egg, room temperature
Add-ins
- 1 cup white chocolate chips
- ½ cup chopped pistachios
- Green or blue food coloring (optional, for deeper green color)
Instructions
- Mix Dry Ingredients: Whisk together the all purpose flour, instant pistachio pudding mix, baking soda, and salt in a medium bowl. Set this dry mix aside for later.
- Cream Sugars and Butter: In a separate large bowl, cream together the light brown sugar, granulated sugar, and softened unsalted butter until the mixture is light and fluffy. This usually takes about 3 to 5 minutes using an electric mixer.
- Add Egg and Vanilla: Beat the room temperature egg and clear vanilla extract into the creamed sugar and butter mixture until they are well blended and smooth.
- Combine Dry and Wet Ingredients: Gradually stir the prepared dry ingredient mixture into the wet ingredients, mixing just until combined. If you want a deeper green color, this is the time to add green or blue food coloring to the dough.
- Fold in Add-ins: Gently fold in the white chocolate chips and chopped pistachios until evenly distributed throughout the dough. Then refrigerate the dough for at least 30 minutes to firm up.
- Prepare to Bake: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Shape and Bake Cookies: Scoop rounded tablespoons of chilled cookie dough and place them spaced out on the prepared baking sheet. Bake for 12 to 14 minutes, or just until the cookies are set and no longer doughy. Watch closely to avoid any browning, which indicates overbaking.
- Finish and Cool: After removing from the oven, gently press a few additional white chocolate chips onto the tops of each cookie for a pretty finish. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
- These pistachio pudding cookies can be stored in an airtight container at room temperature for up to 1 week.
- To freeze, place cookies in a freezer-safe storage bag for up to 3 months. Thaw at room temperature before serving for best texture and flavor.
- Optional food coloring enhances the classic pistachio green color but is not necessary for flavor or texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
