Description
These soft and chewy pistachio cookies are a delightful homemade treat! Made with pistachio pudding mix and loaded with sweet white chocolate chips, these cookies are perfect for dessert, snacks, or holiday cookie exchanges. Easy to make and irresistibly delicious!
Ingredients
Units
Scale
Refrigerated:
- 1 large egg
Baking & Spices:
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp clear vanilla extract
- 3/4 cup granulated sugar
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 cup white chocolate chips
Dairy:
- 1/2 cup unsalted butter (softened)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
- Add Wet Ingredients:
- Beat in the egg and vanilla extract until fully incorporated.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pistachio pudding mix.
- Combine:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the white chocolate chips.
- Form the Cookies:
- Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet.
- Bake:
- Bake for 8–10 minutes, or until the edges are lightly golden. The centers will still appear slightly underbaked but will firm up as they cool.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra texture, add 1/4 cup of chopped pistachios to the dough.
- Ensure the butter is softened but not melted for the best texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
