Description
Delicious pistachio pudding cookies with white chocolate chips and chopped pistachios.
Ingredients
Scale
- ½ cup unsalted butter (softened to room temperature, for saltier cookies, use salted butter)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- 3 ounces package instant pistachio pudding mix (recommended regular rather than sugar-free, use instant and NOT cook ‘n serve)
- 1 teaspoon baking soda
- ½ teaspoon salt (or to taste)
- 1 cup white chocolate chips (or as desired, milk or semi-sweet chocolate chips may be substituted)
- ¾ to 1 cup shelled and roughly chopped pistachios (recommended salted and roasted pistachios)
Instructions
- Preheat oven to 350°F and line two baking sheets with Silpats or parchment paper and spray, or spray them directly with cooking spray; set aside.
- To a large mixing bowl, add the butter, sugars, and beat on high speed to cream the ingredients, about 3-4 minutes, or until light and fluffy. Stop to scrape down the sides of the bowl.
- Add the egg, vanilla, and beat to incorporate, about 1 minute. Stop to scrape down the sides of the bowl.
- Add the flour, pudding mix (the whole packet of dry pudding mix, just add it in like flour), baking soda, salt, and slowly beat to incorporate. Stop to scrape down the sides of the bowl.
- If you want your cookies to be greener (for Christmas or St. Patrick’s Day, for example), now is the time to add a few drops of green food coloring, beat to incorporate, and add more if desired until you reach the desired intensity of green shade.
- Add the white chocolate chips, ¾ cup pistachios, and beat on low to incorporate. As desired, add additional pistachios.
- Using a medium cookie scoop (about 2 tablespoons), form evenly sized cookie dough balls, flatten between your palms slightly, and place them on the prepared baking sheets, spaced about 2 inches apart.
- If the dough is very sticky to work with, pop the bowl in the fridge for 30 minutes before forming balls, but it likely won’t be necessary. I recommend making the cookies the size indicated so they cook in the indicated amount of time. I wouldn’t make them much smaller or bigger; it’s a recipe that I recommend sticking with approximately 2 tablespoons of dough. If necessary, in order to avoid crowding, you may need to use three baking sheets.
- Bake the cookies for approximately 8 to 10 minutes in the preheated oven, or until the edges are just barely turning brown. Because these cookies are a pale green, you’ll really notice the browning on the undersides and edges, so definitely keep a watchful eye so they don’t get too dark. The baking time may vary based on how your oven runs, your climate, the thickness of your baking sheets, and the exact size of your cookie dough balls; 8 to 10 minutes is an estimate, but they may take less or more time, so you’ll need to be the judge of that.
- If possible, I recommend baking one sheet of cookies at a time on the middle rack and rotating the pan midway through baking for the most evenly baked cookies. Cookies baked on the rack underneath (if you’re baking two sheets at a time) never get quite the same texture or color as the cookies baked on the middle rack by themselves.
- Allow cookies to cool for 5 to 10 minutes on the baking sheet before transferring to a wire rack and cooling completely before serving when desired.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For variations, try adding chopped nuts or using different types of chips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg