Pistachio Pudding Cookies with White Chocolate Chips Recipe
These Pistachio Pudding Cookies are a delightful twist on classic cookies, featuring instant pistachio pudding mix for a moist, flavorful crumb. Enhanced with creamy white chocolate chips and crunchy chopped pistachios, these cookies offer a perfect balance of sweetness and texture. A hint of vanilla and optional green food coloring make these treats as visually appealing as they are delicious—ideal for festive occasions or everyday snacking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 52 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 ⅔ cups all purpose flour
- 3.4 ounces instant pistachio pudding mix (1 box)
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- ¾ cup unsalted butter, softened
- 1 teaspoon clear vanilla extract
- 1 egg, room temperature
Add-ins
- 1 cup white chocolate chips
- ½ cup chopped pistachios
- Green or blue food color (optional)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all purpose flour, instant pistachio pudding mix, baking soda, and salt. Set this mixture aside for later use.
- Cream Sugars and Butter: In a large mixing bowl, use an electric mixer to beat the light brown sugar, granulated sugar, and softened unsalted butter until the mixture becomes light and fluffy, which typically takes about 3 to 5 minutes.
- Add Egg and Vanilla: Beat the room temperature egg and clear vanilla extract into the creamed mixture until fully incorporated and smooth.
- Incorporate Dry Ingredients: Gradually mix the prepared dry ingredients into the wet ingredients. If you desire a more vibrant green color, add green or blue food coloring at this stage and mix until evenly distributed.
- Add Chocolate Chips and Pistachios: Gently fold in the white chocolate chips and chopped pistachios, ensuring an even spread throughout the dough.
- Refrigerate Dough: Cover and refrigerate the cookie dough for at least 30 minutes to firm it up, which helps maintain cookie shape during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Shape Cookies: Scoop rounded tablespoons of the chilled dough and place them spaced apart on the prepared baking sheet to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the cookies are set but not browned. Watch carefully to avoid overbaking.
- Add Finishing Touch: When removing the cookies from the oven, gently press a few additional white chocolate chips on top of each cookie for extra visual appeal and flavor.
- Cool: Let the cookies cool on the baking sheet for several minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For extra vibrant green cookies, use gel-based food coloring instead of liquid.
- Do not overbake to keep cookies soft and moist; remove them as soon as edges are set and centers look slightly underdone.
- Refrigerating the dough helps prevent excess spreading and results in thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Chopped pistachios add crunch and flavor, but you can substitute with other nuts such as walnuts or almonds if preferred.
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