Pistachio and White Chocolate Pudding Cookies are a soft, chewy, and flavor-packed treat, blending the rich nuttiness of pistachios with the creamy sweetness of white chocolate. These cookies are perfect for spring gatherings, special occasions, or simply when you want a cookie that is a little bit out of the ordinary.
Why You’ll Love This Recipe
These cookies are uniquely flavorful, thanks to the addition of pistachio pudding mix, which not only enhances the taste but also keeps them incredibly soft and tender. Combined with creamy white chocolate chips and crunchy pistachios, each bite offers the perfect balance of sweet and nutty. They are easy to make, beautiful to serve, and always a crowd-pleaser.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 cup unsalted butter, softened
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 (3.4 oz) package instant pistachio pudding mix (dry)
2 large eggs
1 tsp vanilla extract
2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup white chocolate chips
½ cup chopped pistachios
Directions
Preheat and Prep:
Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone baking mats.
Mix Wet Ingredients: 3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. 4. Add the dry pistachio pudding mix and beat until fully combined, about 1 minute. 5. Beat in the eggs and vanilla extract until the mixture is smooth, about 1–2 minutes.
Combine Dry Ingredients: 6. In a separate bowl, whisk together the flour, baking soda, and salt. 7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined, about 3 minutes.
Add Mix-ins: 8. Fold in the white chocolate chips and chopped pistachios evenly throughout the dough.
Scoop and Bake: 9. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. 10. Bake for 10–12 minutes, or until the edges are lightly golden.
Cool and Enjoy: 11. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Servings and Timing
Yield: 30 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: Approximately 180 kcal per cookie
Variations
Extra Pistachio Flavor: Add a few drops of pistachio extract to intensify the pistachio taste.
Dark Chocolate Version: Substitute white chocolate chips with dark chocolate for a richer flavor.
Salted Finish: Lightly sprinkle sea salt over the cookies just before baking to enhance the sweet and nutty flavors.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
Festive Version: Add a few drops of green food coloring to enhance the green hue for holiday-themed treats.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days.
They can also be frozen for up to 2 months; freeze the cookies in a single layer and transfer to a freezer-safe bag or container once solid.
Allow the cookies to thaw at room temperature before serving. No reheating is necessary, but you may warm them slightly in the microwave for a just-baked feel.
FAQs
Can I use pistachio nuts that are salted?
Yes, lightly salted pistachios can add a nice balance to the sweetness, but avoid heavily salted varieties.
What if I do not have pistachio pudding mix?
Pistachio pudding mix is essential for the flavor and texture, but you could substitute with vanilla pudding mix and add extra chopped pistachios in a pinch.
Can I chill the dough before baking?
Yes, chilling the dough for 30 minutes will help produce thicker cookies if you prefer.
How do I get my cookies to be extra soft?
Do not overbake; remove them from the oven when the edges are set but the centers still look slightly underdone.
Can I use a stand mixer?
Yes, a stand mixer works well for creaming the butter and sugars efficiently.
How do I prevent the cookies from spreading too much?
Make sure your butter is just softened, not melted, and chill the dough if your kitchen is very warm.
Are these cookies good for gifting?
Absolutely, they hold up well and make a colorful and delicious addition to cookie gift boxes.
Can I add more mix-ins?
Yes, dried cranberries, coconut flakes, or even additional nuts would be delicious.
Can I substitute white chocolate chips with another type of chocolate?
Yes, milk chocolate or butterscotch chips would also pair nicely with pistachios.
What is the best way to chop pistachios?
Use a sharp knife and chop them coarsely for a pleasant crunch and visible texture in the cookies.
Conclusion
Pistachio and White Chocolate Pudding Cookies are a delightful, soft-baked treat that brings a refreshing twist to traditional cookie recipes. With their rich pistachio flavor, creamy white chocolate chips, and irresistible chewy texture, they are a perfect choice for springtime, holidays, or any time you want a cookie that stands out from the rest. Easy to prepare and always a hit, these cookies are sure to become a favorite in your baking rotation.
Pistachio and White Chocolate Pudding Cookies
- Total Time: 30 minutes
- Yield: 30 cookies
- Diet: Vegetarian
Description
These Pistachio and White Chocolate Pudding Cookies are soft, chewy, and full of nutty pistachio flavor with bursts of creamy white chocolate! Perfect for spring gatherings, cookie swaps, or cozy nights at home.
Ingredients
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1 cup unsalted butter, softened
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3/4 cup light brown sugar, packed
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1/4 cup granulated sugar
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1 (3.4 oz) package instant pistachio pudding mix (dry)
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2 large eggs
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1 tsp vanilla extract
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2 1/4 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1 cup white chocolate chips
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1/2 cup chopped pistachios
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
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In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
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Add in the dry pistachio pudding mix and beat until fully incorporated (about 1 minute).
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Beat in eggs and vanilla extract until smooth (1–2 minutes).
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring just until combined (about 3 minutes).
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Fold in the white chocolate chips and chopped pistachios (about 1 minute).
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Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 10–12 minutes, or until the edges are lightly golden.
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Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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Do not overbake! They will continue to set as they cool for that perfect chewy texture.
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Substitute macadamia nuts for pistachios if desired.
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Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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