PISTACHIO PUDDING COOKIES
These soft and chewy cookies are made with pistachio pudding mix, giving them a light green hue and nutty flavor. Easy to make and packed with white chocolate chips, they’re perfect for holidays or everyday treats.
Ingredients
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3.4 oz package pistachio instant pudding mix
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ cup chopped pistachios optional
- 1 cup white chocolate chips
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Dough:
- In a large bowl, beat butter and sugar until creamy. Add egg and vanilla, then beat in pistachio pudding mix.
Add Dry Ingredients:
- Stir in flour and baking soda until just combined. Fold in white chocolate chips and pistachios if using.
Shape and Bake:
- Scoop tablespoon-sized balls of dough onto the baking sheet, spacing 2 inches apart. Bake for 10–12 minutes until edges are set.
Cool and Serve:
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Make Ahead: Dough can be chilled for up to 24 hours for thicker cookies.
Customisations: Try adding crushed pistachios on top for crunch and colour.
Serving Suggestions: Great with tea or added to a cookie platter.
Storage Tips: Store in an airtight container at room temperature for up to 4 days.
Customisations: Try adding crushed pistachios on top for crunch and colour.
Serving Suggestions: Great with tea or added to a cookie platter.
Storage Tips: Store in an airtight container at room temperature for up to 4 days.