Soft and Chewy Pistachio Pudding Cookies
These Soft and Chewy Pistachio Pudding Cookies blend nostalgia with unique flavors, offering a perfect balance of soft texture and nutty crunch.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup brown sugar Packed lightly.
- 0.5 cup granulated sugar
- 1 package (3.4 ounces) pistachio pudding mix Instant pudding mix.
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour Spoon and leveled.
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup white chocolate chips
- 1 cup chopped pistachios Ensure they are fresh.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and airy.
- Beat in the pistachio pudding mix, then add the eggs and vanilla extract, mixing well until blended.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the creamed mixture until the dough begins to come together.
- Fold in the white chocolate chips and chopped pistachios.
- Drop tablespoons of dough onto ungreased baking sheets, spacing them out for spreading.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For thicker cookies, chill the dough for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.