Irresistible Pistachio Pudding Cookies
These delightful cookies combine the unique flavors of pistachios and white chocolate, creating a chewy, melt-in-your-mouth treat perfect for any occasion.
Ingrédients
Cookie Base
- 1 cup unsalted butter, softened Must be at room temperature.
- 1 cup granulated sugar Regular white sugar.
- 1 cup brown sugar, packed Provides moisture and flavor.
- 2 large eggs Room temperature.
- 1 teaspoon vanilla extract Enhances the flavor.
- 3 cups all-purpose flour Regular flour.
- 1 package (3.4 oz) instant pistachio pudding mix For flavor and texture.
- 1 teaspoon baking soda Leavening agent.
- 1/2 teaspoon salt Balances sweetness.
Mix-ins
- 1 cup chopped pistachios Add flavor and texture.
- 1 cup white chocolate chips For sweetness and creaminess.
Instructions
Preparation
- Gather all ingredients and ensure the butter is softened.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Mixing Ingredients
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, and incorporate the vanilla extract.
- In another bowl, whisk together the flour, pistachio pudding mix, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
- Fold in the chopped pistachios and white chocolate chips.
Baking
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them out.
- Bake for 10-12 minutes until the edges are lightly golden and the center is slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months. Reheat in the microwave for a few seconds before serving.