Pistachio Pudding Cookies
These pistachio pudding cookies are soft, chewy and nutty with a hint of sweetness from white chocolate chips. They’re easy to make and beautifully green for any occasion.
Servings: 18 cookies
Equipment
- Cookie Scoop 1 ½-Tablespoon Size
Ingredients
- ½ Cup salted butter
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 egg large
- 1 Package pistachio pudding mix 3.4-Ounce
- 1 ½ Cups all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- 1 Cup white chocolate chips
Instructions
- Preheat the oven to 350°F.
- Add butter and sugars to a large mixing bowl.
- Use an electric hand mixer to cream the ingredients together until smooth and creamy, making sure the sugar is fully dissolved.
- Whisk in the egg for about a minute, giving it time to fully incorporate with the creamed sugar.
- Lower the speed of the mixer and gently whisk in the flour, pudding mix, baking powder, and baking soda.
- Once the wet and dry ingredients are homogenous, fold in the white chocolate chips.
- Use a large spoon or a standard size cookie scoop to drop balls of dough onto a parchment lined baking sheet.
- At this point, chill the cookies for 30 minutes if you have time (to stop them spreading on the cookie sheet).
- Bake for 11 minutes.
- Let the cookies cool on the pan for a few minutes before moving them to a wire cooling rack.
Notes
Mix well: Make sure there are no dry pockets of pudding mix left in the dough. I like to use a spatula to turn the dough over on itself a few times to make sure everything is thoroughly combined.
Chill the dough: Refrigerate for 30 minutes before baking to minimize the cookies spreading while baking.
Add pistachios: Press chopped pistachios on top before baking for extra crunch.
Use parchment: Line baking sheets for easy cleanup and even baking.
Chill the dough: Refrigerate for 30 minutes before baking to minimize the cookies spreading while baking.
Add pistachios: Press chopped pistachios on top before baking for extra crunch.
Use parchment: Line baking sheets for easy cleanup and even baking.
Nutrition
Calories: 206kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 188mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 174IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
