Pistachio Pudding Cookies
These soft and chewy Pistachio Pudding Cookies feature a delightful blend of nutty pistachios and white chocolate chips.
Equipment
- oven
- mixing bowl
- baking sheet
- Parchment paper
Ingredients
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 medium egg room temperature
Mix-Ins
- 1 cup white chocolate chips
- ½ cup chopped pistachios
- green or blue food color optional
Instructions
Preparation
- Whisk together flour, pudding mix, baking soda and salt. Set aside.
- Cream sugars and butter together until light and fluffy, about 3 to 5 minutes.
- Add in egg and vanilla and beat until well blended.
- Gradually stir in dry ingredients. Add food color if desired for a deeper green.
- Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.
- Preheat oven to 325°F. Line a baking sheet with parchment paper or lightly grease.
- Scoop out rounded tablespoons of cookie dough and place on prepared cookie sheet.
- Bake for 12-14 minutes or just until they are set. If you see any brown, pull them out.
- Remove from oven gently press a few white chocolate chips into the top of each cookie.
- Let the cookies cool on baking sheet for several minutes before moving to a rack to cool completely.
Notes
These pistachio cookies can be stored in an airtight container at room temperature for up to 1 week. To freeze, place in a freezer safe storage bag for up to 3 months. Thaw at room temperature before enjoying.
Nutrition
Serving: 1cookieCalories: 189kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgSodium: 163mgPotassium: 65mgFiber: 1gSugar: 17gVitamin A: 196IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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