The first time I tasted these sweet and somewhat salty cookies was at a family gathering. All of us couldn’t stop eating them. They are what every cookie should be. These white chocolate pistachio pudding cookies are sweet, soft, crunchy, and a little salty. They are truly the best!
Today we opted for cookies instead of a sweet cake. Between the time I made them to now, editing the photos, and writing this blog post we may or may not have finished one of these trays. I mean you have to have a fresh hot cookie with your cup of coffee!
Every time I make these cookies I fall in love with the beautiful sage green color they have. The secret to these white chocolate pistachio cookies color? Jello’s pistachio pudding. Aside from the color, the pudding allows for airy and soft cookies.
Tips for the best pudding cookies:
- Combine your dry ingredients in a separate bowl before you cream you sugar and butter, so you have it ready to go.
- Once your cookie dough is ready place it in the fridge for 30 minutes. This allow the cookies to keep their shape once they come out of the oven.
- Let the cookies cool half way on the pan before transferring them to the cooling rack. If you transfer while they are hot, they will loose shape.
- Take the cookies out of the oven as soon as you see a little brown on the bottom edges.
The Best White Chocolate Pistachio Pudding Cookies
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
The best cookies ever! These white chocolate chip pistachio pudding cookies are soft and tasty. The best part about them is not just the taste – they are easy and quick to make as well.
Ingredients
- 1 2/3 cups flour
- 3.4 oz instant pistachio pudding mix (1 box)
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened), margarine for dairy free
- 3/4 cup white granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 egg (room temperature)
- 1 cup white chocolate
- 1/3 cup chopped unsalted or lightly salted pistachios
Instructions
- Mix your flour, pudding mix, baking soda, and salt in a bowl.
- In a cake mixer bowl cream a sugar and butter. Mix until it’s light and fluffy.
- Add in the egg and vanilla extract and mix on low.
- Slowly add the dry ingredients. Mix well.
- Fold the white chocolates and pistachios into the dough.
- Place mixture in the fridge for 30 minutes.
- Preheat the oven to 350 F
- Line a baking sheet with parchment paper.
- Use a cookie scoop to place the cookies on the cookie sheet. Flatten with the back of a spoon just a little.
- Bake for 10 – 12 minutes or until you see very little brown at the bottom of the cookies.
- Let cool for a few minutes before moving them to a cookie rack to further cool down.
Notes
- You can store these cookies for up to 1 week, but let’s just say they won’t last pass day 2.
- Do not skip placing the dough in the fridge. It will make your cookies keep their shape and not flatten after you take them out of the oven.
Nutrition
- Serving Size: 1
- Calories: 159
- Sugar: 12g
- Sodium: 198mg
- Fat: 8.5g
- Saturated Fat: 5.1g
- Carbohydrates: 19.4g
- Fiber: 0.3g
- Protein: 1.7g
- Cholesterol: 24mg
Keywords: white chocolate, white chocolate chip cookies, pistachio cookies, pistachio pudding cookies, pistachios
Would love to see photos of your cookies. Tag us on Instagram or post them in the comment below!
@rolledindough #rolledindough