Ingredients
Scale
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (270 grams) all-purpose flour
- 1 packet (3.4 ounces / 96 grams) instant pistachio pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170 grams) white chocolate chips
- 1/2 cup (60 grams) chopped pistachios (optional, for cookies)
- 1/2 cup (85 grams) white chocolate chips or melting wafers (for drizzle)
- 1/2 – 1 teaspoon vegetable shortening or coconut oil (optional, for drizzle)
- 1/4 cup (30 grams) chopped pistachios (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone mats.
- In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and pale (about 2-3 minutes).
- Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt. Make sure there are no lumps.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the white chocolate chips and any optional chopped pistachios until evenly distributed throughout the dough.
- Scoop the dough using a 1.5 to 2-tablespoon cookie scoop or roll into uniform balls and place them about 2 inches apart on your prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are just set. They may look slightly underdone in the middle.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While cookies cool, in a microwave-safe bowl, combine 1/2 cup white chocolate chips or melting wafers with 1/2-1 teaspoon vegetable shortening or coconut oil (optional). Microwave in 30-second intervals, stirring thoroughly after each interval, until completely melted and smooth. Transfer to a piping bag or use a spoon to drizzle over cooled cookies.
- While the white chocolate drizzle is still wet, immediately sprinkle a generous amount of finely chopped pistachios over the top of each cookie.
Notes
Get ready to fall head over heels for the most enchanting, melt-in-your-mouth cookies you’ll ever encounter: Pistachio Pudding Cookies! These delightful treats are a symphony of soft, chewy texture and a surprisingly vibrant pistachio flavor, all thanks to a secret ingredient – instant pistachio pudding mix.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American