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–+ servings
Bertha Jones

Pistachio Pudding Cookies

These delightful pistachio pudding cookies have a tender, chewy texture paired with crunchy pistachios and sweet white chocolate chips, making them a festive treat perfect for cookie swaps.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 177
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Use fresh, unsalted butter for best results.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 package (3.4 oz) pistachio pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour Can use a gluten-free blend as a substitute.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt If using salted butter, reduce to 1/4 teaspoon.
Add-ins
  • 1 cup chopped pistachios Can substitute with other nuts.
  • 1 cup white chocolate chips Dark or semi-sweet chocolate can be used as a substitute.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare baking pans.
  2. In a large mixing bowl, beat the softened butter with granulated and brown sugars until light and smooth.
  3. Add the pistachio pudding mix and beat until fully incorporated.
  4. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, and salt; gradually add to the wet mixture until no flour streaks remain.
  6. Fold in the chopped pistachios and white chocolate chips until evenly distributed.
  7. Drop tablespoon-sized portions of dough onto ungreased or parchment-lined baking sheets.
Baking
  1. Bake in the preheated oven for 10–12 minutes, until edges are golden and centers are set but still soft.
  2. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 177kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 116mgFiber: 1gSugar: 12g

Notes

These cookies stay fresh in an airtight container at room temperature for up to 4 days. For longer storage, freeze them. To refresh slightly stale cookies, warm in a 300°F oven for 3–4 minutes.

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