Soft and Chewy Pistachio Pudding Cookies
Delightful cookies with the nutty flavor of pistachios and white chocolate chips, capturing warmth and nostalgia in every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 package (3.4 oz) pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pistachios
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Mix in the pistachio pudding mix, eggs, and vanilla extract until well combined.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Fold the dry mixture into the wet ingredients without overmixing.
- Carefully fold in the chopped pistachios and white chocolate chips.
- Drop spoonfuls of cookie dough onto ungreased baking sheets, spaced out.
- Bake for 10-12 minutes, until the edges are lightly golden.
- Cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze cookie dough for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg