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–+ servings
pistachio flavored cookie recipe

Pistachio Pudding Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 package instant pistachio pudding mix 3.4 oz
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shelled pistachios chopped
  • 1 cup white chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer.
  • Add the pistachio pudding mix, eggs, and vanilla extract to the creamed mixture and beat until well combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • Stir in the chopped pistachios and white chocolate chips.
  • Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10 minutes or until the edges are lightly golden.
  • Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Notes

For extra flavor, try toasting the pistachios lightly before adding them to the dough, as this can enhance their nuttiness. Be sure not to overbake the cookies; they should remain soft and chewy. If you prefer a more intense pistachio flavor, consider adding a few drops of pistachio extract to the dough.
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