Description
Soft and chewy Pistachio Cookies are a delightful treat made with pistachio pudding mix and loaded with white chocolate chips for a sweet and nutty flavor. Perfect as a dessert, snack, or holiday addition, these cookies are easy to make and guaranteed to impress!
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon clear vanilla extract
- 1 large egg
- 1 (3.4 oz) box instant pistachio pudding mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 cup white chocolate chips
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and egg, mixing until smooth.
- Incorporate Dry Ingredients:
- Mix in the instant pistachio pudding mix, baking soda, and salt. Gradually add the flour, mixing until just combined.
- Stir in the white chocolate chips.
- Chill the Dough:
- Cover the dough and chill in the refrigerator for 30 minutes to prevent spreading during baking.
- Preheat and Prep:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop and Bake:
- Scoop the chilled dough into rounded tablespoons and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9–11 minutes, or until the edges just start to turn golden brown.
- Cool:
- Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra crunch, add chopped pistachios to the dough.
- Ensure the butter is properly softened for a smooth, creamy dough.
- These cookies also freeze well—store in a freezer-safe container for up to 3 months.
