Description
These soft and chewy pistachio pudding cookies are packed with rich nutty flavor and a delightful green hue. Perfect for holiday baking or anytime you crave a sweet, nutty treat!
Ingredients
Scale
For the Crust:
- For the cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 oz) package instant pistachio pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips (optional)
- For garnish (optional):
- 1/4 cup chopped pistachios
- 1/4 cup powdered sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Add the pistachio pudding mix and blend until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in white chocolate chips (if using).
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden but centers remain soft.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
- Optional: Sprinkle warm cookies with chopped pistachios or dust with powdered sugar once cooled.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For extra chewiness, slightly underbake the cookies and let them rest on the baking sheet for 10 minutes before transferring.