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Pistachio Pudding Cookies

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Soft and chewy Pistachio Pudding Cookies with a rich pistachio flavor and creamy white chocolate chips, perfect for any occasion.

Ingredients

1 ⅔ cups all-purpose flour

3.4 ounces instant pistachio pudding mix (1 box)

1 teaspoon baking soda

½ teaspoon salt

¼ cup light brown sugar

¾ cup granulated sugar

¾ cup unsalted butter, softened

1 teaspoon clear vanilla extract

1 egg (room temperature)

1 cup white chocolate chips

½ cup chopped pistachios

Green or blue food color (optional)

Instructions

  1. In a medium bowl, whisk together the all-purpose flour, pistachio pudding mix, baking soda, and salt. Set aside.
  2. In a separate large bowl, cream together the light brown sugar, granulated sugar, and softened butter until light and fluffy (about 3-5 minutes).
  3. Add the egg and vanilla extract to the sugar-butter mixture, beating until well blended.
  4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. If desired, add food coloring to enhance the cookie color.
  5. Fold in the white chocolate chips and chopped pistachios.
  6. Refrigerate the dough for at least 30 minutes to firm up.
  7. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it.
  8. Scoop rounded tablespoons of dough and place them on the baking sheet.
  9. Bake for 12-14 minutes or until the cookies are set and lightly golden around the edges.
  10. Press extra white chocolate chips into the top of each cookie for a decorative touch.
  11. Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.

Notes

  • For a nut-free version, omit the chopped pistachios.
  • Dairy-free option: use dairy-free margarine and white chocolate chips.
  • Food coloring is optional, but it adds a fun visual touch.
  • Chilling the dough is essential to prevent the cookies from spreading too much.

Nutrition

Find it online: https://recipesbyjanet.com/pistachio-pudding-cookies/