Description
Delightfully soft and flavorful Pistachio Pudding Cookies made with instant pistachio pudding mix, chopped pistachios, and white chocolate chips. These vibrant green cookies are easy to prepare, perfect for holiday celebrations or anytime you crave a unique, nutty treat.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 (3.4 ounce) box instant pistachio pudding mix, dry
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pistachios
- 1/2 cup white chocolate chips
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps create a tender texture.
- Add Pudding Mix: Beat in the dry pistachio pudding mix until fully combined with the creamed butter and sugars, infusing the dough with pistachio flavor.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to maintain a smooth mixture. Stir in the vanilla extract for added aroma and depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough and resulting in tough cookies.
- Fold in Pistachios and Chocolate Chips: Gently fold in the chopped pistachios and white chocolate chips for texture and bursts of nutty sweetness.
- Portion the Dough: Scoop tablespoon-sized portions of dough and space them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake for 9 to 11 minutes until the edges turn lightly golden and the centers are set but still soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, ensuring they maintain their shape and texture.
Notes
- For a brighter green color, add a few drops of green food coloring to the dough if desired.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- You can substitute semi-sweet chocolate chips for white chocolate chips based on preference or availability.
