Description
Delight in these soft, flavorful Pistachio Pudding Cookies that combine the nutty taste of pistachios with creamy white chocolate chips. Enhanced with instant pistachio pudding mix for added moisture and subtle flavor, these cookies are a perfect treat for any occasion, offering a beautiful pastel green hue that can be intensified with optional food coloring.
Ingredients
Scale
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 incorporation.
- Cream Sugars and Butter: In a separate large bowl, cream together the light brown sugar, granulated sugar, and softened unsalted butter until the mixture is light and fluffy, which should take about 3 to 5 minutes using an electric mixer.
- Add Egg and Vanilla: Beat in the room temperature egg and clear vanilla extract until the mixture is well blended, ensuring a smooth batter.
- Incorporate Dry Ingredients: Gradually stir the dry flour mixture into the wet ingredients. If desired, add green or blue food coloring now to achieve a deeper green hue for the dough.
- Fold in Add-ins: Gently fold in the white chocolate chips and chopped pistachios into the batter until evenly distributed. Cover and refrigerate the dough for at least 30 minutes to enhance texture and flavor stability.
- Preheat and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Shape Cookies: Scoop out rounded tablespoons of the chilled cookie dough and place them spaced apart on the prepared baking sheet.
- Bake Cookies: Bake the cookies for 12 to 14 minutes until they are just set. Watch carefully and remove them from the oven once they start to firm up without any browning.
- Add Topping: Immediately after removing the cookies from the oven, gently press a few extra white chocolate chips into the top of each cookie for decoration and added flavor.
- Cool: Allow the cookies to cool on the baking sheet for several minutes to firm up before transferring them to a wire rack to cool completely. This prevents breakage and ensures perfect texture.
Notes
- Refrigerating the dough helps prevent spreading and results in thicker cookies.
- If using food coloring, add just a few drops at a time to achieve your preferred shade.
- Use a cookie scoop for uniform size and even baking.
- Store cookies in an airtight container at room temperature for up to 5 days for maximum freshness.
- This recipe can be doubled easily for larger batches.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pistachio pudding cookies, white chocolate pistachio cookies, soft pistachio cookies, nutty dessert cookies, instant pudding cookies
