Pistachio Pudding Cookies
These soft, chewy cookies get their unique flavor and perfect texture from a box of instant pistachio pudding mix. They are quick to make and stay deliciously soft for days, making them an ideal treat for snacking or sharing.
- Prep Time: 15min
- Cook Time: 12min
- Total Time: 1h
- Yield: About 36 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 (3.4 oz) box instant pistachio pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, instant pistachio pudding mix, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- If using, gently fold in white chocolate chips.
- Scoop dough (about 1.5 tablespoons per cookie) onto prepared sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a thicker cookie, chill the dough for 30 minutes before baking. Be sure to use instant pudding mix, not cook & serve. Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 16
- Sodium: 130
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 0
- Protein: 2
- Cholesterol: 30
Find it online: https://www.stacksipsnack.com/pistachio-pudding-cookies-2/