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
Scale
- 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