Pistachio Pudding Cookies
The ultimate comfort food, Pistachio Pudding Cookies are soft, chewy, and bursting with flavor. Creamy pistachio pudding and sweet white chocolate create a deliciously addictive treat. Perfect for any occasion, these cookies will quickly become your new favorite!
Equipment
- Frying Pan
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup unsalted butter softened, 2 sticks is 1 cup
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 3 large eggs two eggs plus one yolk are needed for one batch of cookie dough batter
- 1 teaspoon vanilla extract
- 3.4 ounces instant pistachio pudding mix one box, must be instant
- 5 drops green food coloring gel is not needed, I used between 5-10 drops per batch
- 2 3/4 cups flour use all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pistachios shelled and chopped, plus extra for decorating, salted and roasted is ok, or raw nuts work also
- 1 ½ cups white chocolate chips plus extra for decorating
Instructions
- In a large mixing bowl, cream together the unsalted butter, brown sugar, and white sugar with an electric mixer until well mixed and fluffy.
- Add two eggs, one extra egg yolk, and vanilla extract to the mixture and mix until fully combined.
- Pour in the pistachio pudding mix and mix until fully integrated.
- Add a few drops of green food coloring to enhance the color.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until a dough forms.
- Fold in the white chocolate chips and pistachios using a rubber spatula.
- Chill the dough for 30 minutes in the refrigerator.
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- With a medium cookie scoop, portion the dough into two tablespoon-sized balls, leaving space on the baking sheet.
- Bake for 10 to 12 minutes until the edges are set and lightly browned.
- Allow the cookies to cool for 2 to 3 minutes before transferring them to a wire rack.
Notes
- Tip 1: Store the cookies in an airtight container to keep them fresh.
- Tip 2: These cookies freeze well for up to three months.
- Tip 3: They pair wonderfully with milk or coffee.
- Tip 4: Drizzle with melted chocolate for a decorative touch.
- Tip 5: Try different mix-ins for variations.