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
