Pistachio Pudding Cookies

Pistachios have long been cherished for their distinctive flavor and nutritional benefits. These green gems are not only delicious but also packed with essential nutrients, making them a smart choice for those looking to add a healthy twist to their desserts. Rich in protein, fiber, and healthy fats, pistachios can contribute positively to your diet while still satisfying your sweet tooth.

Discover the delightful world of Pistachio Pudding Cookies, a tasty and visually appealing treat that combines the rich nuttiness of pistachios with creamy white chocolate. These cookies are elevated by a secret ingredient—instant pudding mix—giving them a soft, chewy texture that's hard to resist. Perfect for any occasion, learn how to bake these mouthwatering cookies that not only satisfy your sweet tooth but also bring a healthy twist to your dessert table. Experiment with variations, and enjoy the irresistible flavor in every bite!

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Ingredients

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 (3.4 oz) box instant pistachio pudding mix

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pistachios (plus extra for garnish)

1 cup white chocolate chips

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy (about 2-3 minutes).

Add Pudding Mix and Eggs: Add the instant pistachio pudding mix to the creamed butter and sugar, mixing until well combined. Then add in the eggs, one at a time, along with the vanilla extract, mixing well after each addition.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

Fold in Nuts and Chocolate: Gently fold in the chopped pistachios and white chocolate chips until they are evenly distributed throughout the cookie dough.

Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets about 2 inches apart. Top each dough ball with a few extra pistachios for garnish, if desired.

Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will continue to set as they cool.

Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Serve and Enjoy: Once cool, enjoy these delightful pistachio pudding cookies with a glass of milk or your favorite beverage!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 24 cookies