Description
Delight in these luscious White Chocolate Pistachio Pudding Cookies, a perfect blend of creamy white chocolate sweetness and crunchy pistachios with a unique twist from instant pistachio pudding mix. These soft, flavorful cookies come together easily and bake to golden perfection, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cups all-purpose flour
- 3.4 oz instant pistachio pudding mix (1 box)
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter (softened), or margarine for dairy free
- 3/4 cup white granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 egg (room temperature)
Add-ins
- 1 cup white chocolate chunks or chips
- 1/3 cup chopped unsalted or lightly salted pistachios
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the flour, instant pistachio pudding mix, baking soda, and salt until fully blended.
- Cream butter and sugars: In a large mixing bowl or cake mixer, cream the softened butter and both sugars together until the mixture is light, fluffy, and well combined, about 2-3 minutes.
- Add egg and vanilla: Beat in the room temperature egg and vanilla extract on low speed until fully incorporated and smooth.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low until thoroughly combined and a soft dough forms.
- Fold in chocolates and pistachios: Gently fold the white chocolate chunks and chopped pistachios into the dough to evenly distribute them.
- Chill the dough: Cover the dough and refrigerate for 30 minutes to allow it to firm up and flavors to meld.
- Preheat oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Portion cookies: Use a cookie scoop to drop rounded balls of dough onto the baking sheet, spacing them adequately. Lightly flatten each cookie with the back of a spoon to help them spread evenly.
- Bake: Bake in the preheated oven for 10 to 12 minutes, until the cookies are lightly browned on the edges and the bottoms show very little browning, indicating soft centers.
- Cool the cookies: Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a dairy-free version, use margarine instead of butter.
- You can substitute white chocolate chips for chunks if preferred.
- Make sure the egg is at room temperature to ensure proper mixing and texture.
- Do not overbake the cookies; they should remain soft and slightly chewy in the center.
- Chilling the dough helps prevent spreading and enhances flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white chocolate cookies, pistachio cookies, pudding cookies, soft cookies, dessert recipe, easy cookie recipe
