White Chocolate Pistachio Pudding Cookies

The first time I made White Chocolate Pistachio Pudding Cookies, it was on a whim. I was hosting a small get-together with friends, and suddenly, it hit me that I needed a sweet treat to impress them. I rummaged through my pantry, and there they were: a box of instant pistachio pudding, some creamy white chocolate chips, and a bag of salted pistachios. With just a few simple ingredients, I was on a mission to create something delicious. As the aroma filled the kitchen, my friends were intrigued and gathered around, eager to taste these unique cookies. Trust me, watching their eyes light up with every bite was a moment I cherish. This recipe has since become a staple whenever I want to bring a smile to someone’s face.

Ingredients for White Chocolate Pistachio Pudding Cookies

When crafting White Chocolate Pistachio Pudding Cookies, the quality of your ingredients makes all the difference. Each component plays a vital role in creating that perfect cookie texture and flavor. The combination of flour, butter, and pudding mix ensures a soft, chewy center, while the white chocolate and pistachios add delightful bursts of flavor.

• 2 ¼ cups all-purpose flour: This is the backbone of the cookies, providing structure.
• 1 teaspoon baking soda: Helps the cookies rise for a light texture.
• ⅛ teaspoon fine sea salt: Enhances the overall flavor of the cookie.
• 1 cup unsalted butter, softened: Creates a rich, buttery taste and soft texture.
• ¾ cup lightly packed light brown sugar: Adds moisture and a hint of caramel flavor.
• ¼ cup granulated sugar: Balances sweetness and helps with browning.
• 1 box instant pistachio pudding mix (3.4 ounces): This is the secret ingredient that gives the cookies their unique flavor and moisture.
• 2 large eggs: Binds the ingredients together and adds richness.
• 1 teaspoon pure vanilla extract: Adds depth to the flavor profile.
• 1 cup white chocolate chips: Provides creamy sweetness in every bite.
• 1 cup shelled, roasted, and salted pistachios, roughly chopped: Adds a delightful crunch and nutty flavor.

How to Make White Chocolate Pistachio Pudding Cookies

Making White Chocolate Pistachio Pudding Cookies is a delightful experience that fills your kitchen with warmth and sweet aromas. Follow these simple steps to create a batch that everyone will love.

1. Start by preheating your oven to 350°F. This ensures that the cookies bake evenly. Prepare your baking sheets by lining them with pre-cut parchment paper for easy cleanup.
2. In a large bowl, whisk together the flour, baking soda, and salt. Mixing these dry ingredients first is essential for an even distribution of the leavening agent.
3. In a separate bowl, cream together the butter, brown sugar, and granulated sugar using a stand mixer or an electric mixer on medium speed. Beat for about 3 to 4 minutes until the mixture is light and fluffy.
4. Add the pudding mix, eggs, and vanilla extract to the butter mixture. Mix until everything is well combined, and you have a smooth batter.
5. Gradually add your dry ingredients to the wet mixture, mixing until just incorporated. Be careful not to overmix, or the cookies may become tough.
6. Gently fold in the white chocolate chips and chopped pistachios. This is where the magic happens—these ingredients will provide bursts of flavor and texture in every bite.
7. Using a medium cookie scoop, scoop about 1.25 to 1.5 tablespoons of dough and place them on the prepared baking sheets, leaving at least 2 inches between each cookie for spreading.
8. Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. The cookies should be lightly golden around the edges but still soft in the center.
9. Once baked, let the cookies cool on the pan for about 3 minutes before transferring them to a wire rack. This cooling period helps them set up perfectly!

Helpful Hints

When baking White Chocolate Pistachio Pudding Cookies, a few extra tips can help you achieve the best results. Here are some insights to keep in mind:

• Storage: Store leftover cookies in an airtight container at room temperature for up to a week to maintain freshness.
• Freezing: These cookies freeze well! Place them in a freezer-safe bag for up to three months. Thaw at room temperature when ready to enjoy.
• Variations: Experiment with different nut types or chocolate varieties for a twist on the original recipe.
• Serving: Enjoy these cookies with a glass of milk or a cup of coffee for a delightful snack.
• Gifting: These cookies make great homemade gifts; simply package them in a decorative box for a sweet surprise.

What Goes Well With This White Chocolate Pistachio Pudding Cookies

Pairing your White Chocolate Pistachio Pudding Cookies with the right accompaniments can elevate the experience. Here are some suggestions:

• Milk: A classic pairing! The creaminess of milk complements the sweetness of the cookies beautifully.
• Ice Cream: Serve warm cookies with a scoop of vanilla ice cream for a delightful dessert.
• Fruit: Fresh berries or sliced strawberries are a refreshing contrast to the sweetness of the cookies.
• Tea or Coffee: Enjoy these cookies with a hot cup of tea or coffee for a cozy afternoon treat.
• Picnic Treat: These cookies are great for picnics or outdoor gatherings, making them easy to transport and share.

FAQ

Conclusion

White Chocolate Pistachio Pudding Cookies are a delightful treat that combines the rich flavors of chocolate with the crunchy goodness of pistachios. Each bite offers a unique texture and taste that’s sure to please everyone.

I encourage you to try making these cookies at home; they’re easy to whip up and perfect for sharing with friends and family. Enjoy the process and the smiles they bring!

White Chocolate Pistachio Pudding Cookies

The ultimate treat for your sweet tooth, White Chocolate Pistachio Pudding Cookies are creamy, nutty, and easy to make. With delicious bursts of white chocolate and pistachios in every bite, they’re the perfect addition to any gathering. Treat yourself to these delightful cookies tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Desserts

Cuisine American

Servings 30 cookies

Calories 150 kcal

Equipment

• Pre-Cut Parchment Paper
• Baking Sheets
• Nordic Ware Aluminum Half Sheet Pans
• Cookie Scoop Set

Ingredients

  

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ⅛ teaspoon fine sea salt
• 1 cup unsalted butter
• ¾ cup light brown sugar
• ¼ 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 pistachios shelled, roasted, and salted, roughly chopped

Instructions

 

• Preheat oven to 350°F. Line baking sheets with parchment paper.
• In a large bowl, whisk together the flour, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream butter and sugars on medium speed for 3-4 minutes. Add in dry pudding mix, eggs and vanilla and mix until incorporated.
• Gradually add dry ingredients to the butter mixture and mix until just combined. Stir in white chocolate chips and chopped pistachios.
• Using a medium cookie scoop (about 1.25 to 1.5 tablespoons), scoop cookie dough balls onto prepared baking sheets at least 2 inches apart.
• Bake in preheated oven for 10-12 minutes. Allow cookies to cool on pan for about 3 minutes before carefully removing them to a wire rack to cool completely.

Notes

• Tip 1: Before you get started, make sure you know how to measure flour correctly.
• Tip 2: Check out some of my tricks for how to soften butter quickly.
• Tip 3: Out of brown sugar or is your brown sugar hard as a rock? Save yourself a trip to the grocery store by learning how to make a brown sugar substitute and how to soften brown sugar.

Keyword Creamy Dessert Cookies, Easy Cookie Recipe, Pistachio Cookie Recipe, White Chocolate Cookies