Pistachio White Chocolate Pudding Cookies Recipe
Delight in these soft and flavorful Pistachio Pudding Cookies, enriched with creamy white chocolate chips and crunchy chopped pistachios. Each bite offers a perfect balance of nutty, sweet, and creamy textures, making these cookies a treasured treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 60 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- ½ cup light brown sugar (lightly packed)
- ½ cup granulated sugar
- 2 large eggs (at room temperature)
- 1 3.4oz package pistachio instant pudding mix
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 1 cup white chocolate baking chips
- ½ cup shelled pistachios (roughly chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter using a handheld or stand mixer until creamy, about 30 seconds. Gradually add the light brown sugar and granulated sugar and continue beating for 3-4 minutes until well combined and fluffy.
- Add Eggs and Flavorings: Add the eggs one at a time, followed by the pistachio instant pudding mix and pure vanilla extract. Beat until the eggs are fully incorporated and the mixture is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening and seasoning evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Use the mixer on low or mix by hand until just combined to avoid overmixing which can lead to tough cookies.
- Fold in Add-ins: Gently fold in the white chocolate baking chips and roughly chopped pistachios, distributing them evenly throughout the dough.
- Scoop Cookies: Using a small cookie scoop (approximately 1 tablespoon in size), portion out cookie balls and place them 2 inches apart on the prepared cookie sheet to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12 minutes or until the bottoms are lightly browned, indicating they are cooked through but still soft inside.
- Cool: Remove the cookies from the oven and let them cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely for best texture and flavor.
Notes
- Make sure eggs are at room temperature to help the batter mix more evenly.
- Do not overmix the dough once the flour is added to keep the cookies tender and soft.
- For extra flavor, you can toast the pistachios lightly before chopping.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.