Description
Delicious cookies made with pistachio pudding mix and white chocolate chips.
Ingredients
Scale
- 1 ⅔ cups (200 g) all-purpose flour
- 3.4 oz (96 g) instant pistachio pudding mix (dry)
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 1 large egg
- 1 tsp clear vanilla extract (or ½ tsp almond extract)
- 1 drop green food coloring (optional)
- 1 cup (170 g) white chocolate chips
- ½ cup (56 g) shelled pistachios, chopped
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together flour, pistachio pudding mix, baking soda, and salt.
- In a mixer bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg, vanilla extract, and food coloring (if using). Mix until combined.
- Add dry ingredients and mix just until incorporated.
- Gently fold in white chocolate chips and chopped pistachios.
- Scoop dough (about 1½–2 Tbsp each) onto prepared baking sheets, spacing 2–3 inches apart.
- Bake for 10–12 minutes, until edges and bottoms are lightly golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Rounding the dough balls helps keep nuts and chocolate tucked inside.
- Store in an airtight container at room temperature for 3–5 days, or freeze for up to 3 months.
- Green food coloring is optional and used only for appearance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: Pistachio Pudding Cookies, Cookies, Dessert, Baking