Description
These Pistachio Pudding Cookies are soft, chewy, and full of delicious pistachio flavor thanks to instant pudding mix. With crunchy pistachios and optional white chocolate chips, they’re a colorful and easy treat perfect for holidays, springtime, or everyday snacking!
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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3/4 cup brown sugar
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1/4 cup granulated sugar
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2 large eggs
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1 (3.4 oz) box instant pistachio pudding mix (not cook & serve)
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1 teaspoon vanilla extract
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup shelled pistachios, chopped
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3/4 cup white chocolate chips (optional but recommended)
Instructions
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Preheat Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. -
Cream Butter & Sugars:
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. -
Add Wet Ingredients:
Mix in eggs, vanilla extract, and the pistachio pudding mix until well combined. -
Add Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. -
Stir in Mix-Ins:
Fold in chopped pistachios and white chocolate chips if using. -
Scoop Dough:
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing about 2 inches apart. -
Bake:
Bake for 10–12 minutes, or until edges are just golden. Centers will still be soft – they’ll set as they cool. -
Cool:
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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For a festive touch, add green sanding sugar or a few chopped pistachios on top before baking.
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These cookies freeze well—store in an airtight container for up to 3 months.
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Try swapping white chocolate for dark chocolate or dried cranberries for a flavor twist.