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–+ servings

Pistachio Pudding Cookies

These Pistachio Pudding Cookies are chewy, nutty, and sweet, perfect for lifting spirits and making memories on a rainy day.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Soft, almost melted consistency is best.
  • 1 cup brown sugar, packed Must be packed for accurate measurement.
  • ½ cup granulated sugar
  • 2 large eggs Preferably from happy chickens.
  • 1 teaspoon vanilla extract Use real vanilla for the best flavor.
  • 1 package (3.4 oz) pistachio pudding mix This is where the magic happens.
Dry Ingredients
  • 2 ½ cups all-purpose flour Can get messy, focus while measuring.
  • 1 teaspoon baking soda Ensure it's fresh for best results.
  • ¼ teaspoon salt Sea salt is preferred for a fancy touch.
Mix-Ins
  • 1 cup white chocolate chips Adds dessert heaven to the cookies.
  • ½ cup chopped pistachios Feel free to add more if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then add the pistachio pudding mix.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually incorporate into the wet mixture.
  5. Fold in the white chocolate chips and chopped pistachios gently.
Baking
  1. Scoop tablespoon-sized portions of dough onto parchment-lined baking sheets, leaving space in between.
  2. Bake for 10-12 minutes or until edges turn slightly golden.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g

Notes

Leftover cookies taste even better the next day. Serve with a glass of milk or a dollop of ice cream for extra enjoyment.
Tried this recipe?Let us know how it was!