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Pistachio Pudding Cookies

These cookies combine the nutty warmth of pistachios with a soft, cake-like texture from instant pudding mix, creating a delightful contrast of flavors and textures.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Use real butter for a richer flavor.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs Add eggs one at a time to avoid over-beating.
  • 1 teaspoon vanilla extract Provides flavor.
Dry Ingredients
  • 3 cups all-purpose flour Spoon into the cup to measure.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pistachio pudding mix (instant) Choose a high-quality brand for best flavor.
Mix-Ins
  • 1 cup chopped pistachios Chop pistachios to uniform pieces for even bites.
  • 1 cup white chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, along with the vanilla extract, beating until well combined.
  4. Stir in the pistachio pudding mix until evenly distributed.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the chopped pistachios and white chocolate chips.
  8. Drop tablespoon-sized scoops of dough about 2 inches apart on the prepared baking sheets.
Baking
  1. Bake in the preheated oven for 10-12 minutes until edges are lightly golden and centers are set.
  2. Allow cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 5 days. Add a slice of bread to keep them soft. For freezing, place cookies in a single layer, then transfer to a freezer bag for up to 3 months.