Description
Pistachio Pudding Cookies are soft, chewy cookies packed with white chocolate chips and crunchy pistachios. Thanks to instant pistachio pudding mix, they’re full of nutty flavor, stay fresh for days, and make the perfect vibrant treat for holidays, parties, or everyday baking.
Ingredients
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- Instant pistachio pudding mix
- All-purpose flour
- Baking soda
- Salt
- White chocolate chips
- Shelled pistachios, chopped
- Green food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars in a large bowl until fluffy.
- Add eggs and vanilla. Mix well. Add food coloring if desired.
- Mix in pudding mix until fully combined.
- Combine dry ingredients (flour, baking soda, salt) and stir into wet mixture.
- Fold in white chocolate chips and pistachios evenly.
- Scoop dough into tablespoon-sized balls. Place 2 inches apart on prepared sheets.
- Bake for 10–12 minutes, until edges are just set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Instant pudding mix is essential—don’t substitute with cook-and-serve.
- For bolder color, add green food coloring.
- White chocolate chips can be swapped for dark or semi-sweet.
- Add dried cranberries or chopped almonds for festive variations.
- Cookies freeze beautifully—just thaw or microwave before enjoying.
