Pistachio Pudding Cookies with White Chocolate Chips Recipe
These Pistachio Pudding Cookies are soft, chewy, and packed with the delightful flavors of pistachio pudding and white chocolate chips. Enhanced with chopped pistachios for extra crunch and an optional green hue for a festive touch, these cookies are a perfect treat for any occasion, delivering a unique twist on classic cookie flavors.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 52 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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: Whisk together the all purpose flour, instant pistachio pudding mix, baking soda, and salt in a bowl. Set this mixture aside for later use.
- Cream Butter and Sugars: In a separate large bowl, cream the light brown sugar, granulated sugar, and softened unsalted butter together until the mixture becomes light and fluffy, which should take about 3 to 5 minutes.
- Add Egg and Vanilla: Beat in the room temperature egg and clear vanilla extract into the creamed mixture until they are well blended.
- Incorporate Dry Ingredients: Gradually stir the dry flour and pudding mix blend into the wet ingredients. If desired, add some green or blue food color to deepen the pistachio color of the dough.
- Fold in Add-ins: Gently fold in the white chocolate chips and chopped pistachios into the dough. Then refrigerate the dough for at least 30 minutes to firm up.
- Prepare Oven and Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Scoop Cookie Dough: Using a rounded tablespoon, scoop portions of the chilled cookie dough and place them spaced evenly on the prepared baking sheet.
- Bake Cookies: Bake the cookies for 12 to 14 minutes, or until they are just set and no longer wet in the center. Avoid browning to maintain softness.
- Add Final Touch: Remove the cookies from the oven and gently press a few extra white chocolate chips into the top of each cookie while they are still warm.
- Cool Cookies: Allow the cookies to cool on the baking sheet for several minutes to set before transferring them to a wire rack to cool completely.
Notes
- Refrigerating the dough helps maintain cookie shape and enhances flavor.
- Do not overbake to keep cookies soft and chewy; look for set edges without browning.
- Optional food coloring enhances the pistachio appearance but can be omitted.
- Use room temperature egg for better mixing consistency.
- White chocolate chips can be substituted with regular chocolate chips if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
