Pistachio Pudding Cookies
: A vibrant, soft-baked cookie infused withpistachio flavor and creamy white chocolate.
Ingredients
- 1 ⅔ cups All-Purpose Flour
- 1 box 3.4 ounces Instant Pistachio Pudding Mix
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cup Unsalted Butter softened
- ¾ cup Granulated Sugar
- ¼ cup Light Brown Sugar
- 1 large Egg
- 1 teaspoon Clear Vanilla Extract
- 1 cup White Chocolate Chips
- ½ cup Chopped Pistachios
- Green Food Coloring optional
Instructions
- Whisk together the flour, dry pudding mix, baking soda, and salt in a medium bowl.
- Cream the softened butter with both granulated and brown sugars until light and fluffy.
- Mix in the egg and vanilla extract until the base is smooth and well combined.
- Gradually add the dry flour mixture to the wet ingredients on low speed until just blended.
- Fold in the white chocolate chips and chopped pistachios by hand using a spatula.
- Cover and chill the dough in the refrigerator to prevent spreading during baking.
- Scoop the chilled dough into balls and place them on a lined baking sheet.
- Bake in a preheated oven until the tops are set but not browned.
- Allow the cookies to rest on the hot sheet before moving them to a cooling rack.
Notes
• Use instant pudding mix only; cook-and-serve versions will not yield the same soft results.
• Clear vanilla extract is recommended to keep the green color of the cookies bright and clean.
• Store in an airtight container at room temperature to maintain the tender, chewy texture.
• Clear vanilla extract is recommended to keep the green color of the cookies bright and clean.
• Store in an airtight container at room temperature to maintain the tender, chewy texture.