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!
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.