Description

Delight in these White Chocolate Pistachio Pudding Cookies — chewy, flavorful cookies enhanced with instant pistachio pudding mix, studded with creamy white chocolate chips and crunchy roasted pistachios. Perfectly balanced between sweet and nutty, these cookies offer a unique twist on classic cookie recipes, delivering a soft texture and a rich pistachio flavor in every bite.

Ingredients

Scale

Dry Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
⅛ teaspoon fine sea salt (increase to ¼ teaspoon if using unsalted pistachios)
1 box instant pistachio pudding mix (3.4 ounces)

Wet Ingredients

1 cup unsalted butter, softened
¾ cup lightly packed light brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract

Add-ins

1 cup white chocolate chips
1 cup shelled, roasted, and salted pistachios, roughly chopped

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Instructions

Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set this mixture aside as it will be gradually combined with the wet ingredients.
Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or an electric mixer in a large bowl, cream the softened unsalted butter, light brown sugar, and granulated sugar on medium speed for 3 to 4 minutes until the mixture is light and fluffy.
Add Pudding Mix and Eggs: Incorporate the instant pistachio pudding mix, eggs, and vanilla extract into the creamed butter and sugar mixture. Mix on medium speed until all ingredients are well combined.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter and pudding mixture. Mix just until the flour is incorporated to avoid overworking the dough.
Fold in White Chocolate and Pistachios: Stir in the white chocolate chips and roughly chopped roasted pistachios until evenly distributed throughout the dough.
Scoop Cookies: Using a medium cookie scoop (approximately 1.25 to 1.5 tablespoons), portion the cookie dough onto the prepared baking sheets, ensuring cookies are at least 2 inches apart to allow for spreading.
Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and lightly golden but the centers remain soft.
Cool Cookies: Let the cookies cool on the baking sheets for about 3 minutes; then carefully transfer them to a wire rack to cool completely, ensuring they maintain their soft texture.

Notes

If you are using unsalted pistachios, increase the salt in the dough to ¼ teaspoon to maintain the right flavor balance.
To measure flour correctly, spoon it into the measuring cup and level off with a knife rather than scooping directly to avoid dense cookies.
Softening butter quickly can be done by microwaving it at low power or slicing it into small cubes to reach room temperature faster.
If brown sugar has hardened, soften it by microwaving in short bursts with a damp paper towel or learn to make a quick substitute using granulated sugar and molasses.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 110mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg