Description
Delightfully soft and chewy White Chocolate Pistachio Pudding Cookies combine the nutty crunch of roasted pistachios with the creamy sweetness of white chocolate and a hint of pistachio flavor from instant pudding mix. Perfect for cookie lovers seeking a unique twist on a classic treat.
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream the softened butter, light brown sugar, and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
- Add Pudding Mix and Eggs: Mix in the instant pistachio pudding mix, followed by the eggs and vanilla extract, beating until fully incorporated into the batter.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients and mix on low speed just until combined to avoid overmixing.
- Stir in Add-ins: Fold in the white chocolate chips and chopped pistachios evenly throughout the dough.
- Shape Cookies: Using a medium cookie scoop (about 1.25 to 1.5 tablespoons), drop cookie dough balls onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges are set and lightly golden but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for about 3 minutes before transferring them carefully to a wire rack to cool completely.
Notes
- If using unsalted pistachios, increase the salt in the dough to ¼ teaspoon to maintain flavor balance.
- Ensure you measure your flour correctly for best texture—fluff and spoon before measuring, don’t scoop directly from the container.
- To soften butter quickly, you can microwave it in short intervals or leave it at room temperature for about an hour.
- Out of brown sugar? Learn quick substitutes or how to soften hardened brown sugar to keep baking without delays.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
