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White Chocolate Pistachio Pudding Cookies

These White Chocolate Pistachio Pudding Cookies combine creamy white chocolate and crunchy pistachios for a soft, chewy treat you'll love!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy, Pistachio, Pudding Mix, Quick, White Chocolate
Servings: 24 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar lightly packed
  • 0.75 cup granulated sugar
  • 1 box instant pistachio pudding mix 3.4 ounces
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup white chocolate chips
  • 1 cup shelled, roasted, and salted pistachios roughly chopped

Instructions

  • Preheat your oven to 350°F (175°C). This is the ideal temperature for achieving perfectly baked cookies.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set this mixture aside; it will help ensure your cookies rise perfectly.
  • In a large mixing bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar together using an electric mixer. Beat until the mixture is light and fluffy, about 2-3 minutes.
  • Mix in the instant pistachio pudding mix, followed by the eggs and pure vanilla extract. Continue to mix until everything is well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
  • Gently fold in the white chocolate chips and the roughly chopped pistachios. The combination of these ingredients is what makes these cookies truly special!
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined cookie sheet, spacing them about 2 inches apart.
  • Bake in your preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
  • Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cookie Sheet
  • Parchment Paper
  • Measuring Cups and Spoons
  • Cooling Rack

Notes

  • Store cookies in an airtight container at room temperature for up to one week.
  • Freeze dough balls before baking for longer storage; add extra baking time if baking from frozen.
  • Substitute pistachios with walnuts, pecans, or almonds for a different nutty flavor.
  • Try different chocolates like dark or milk chocolate chips for flavor variations.
  • Add cinnamon, nutmeg, or holiday sprinkles for a festive twist.