Pistachio Pudding Cookies
Delicious and easy-to-make cookies featuring creamy pistachio pudding and crunchy pistachios, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Should be at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Can be substituted with 1/4 cup unsweetened applesauce each.
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour Can substitute with gluten-free baking flour.
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-Ins
- 1 cup chopped pistachios Consider toasting for added flavor.
- 1 cup white chocolate chips Can substitute with dark chocolate chips.
Instructions
Preparation
- Gather all your ingredients and measure them out.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract.
- In another bowl, mix together the flour, pistachio pudding mix, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the chopped pistachios and white chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until lightly golden around the edges.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months. Can substitute various ingredients to cater to dietary restrictions.