Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 ounce) package instant pistachio pudding mix
- 2 tablespoons milk
- 1 cup chopped pistachios
- 1 1/4 cups white chocolate chips
- 2 tablespoons heavy cream
- 3 tablespoons confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped pistachios (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with a hand mixer), cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture is light, fluffy, and visibly pale (about 2-3 minutes). Scrape down the sides of the bowl.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract until smooth and creamy.
- Add the instant pistachio pudding mix to the wet ingredients and mix on low speed until just combined. The mixture will take on a pale green hue.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the chopped pistachios by hand using a spatula until evenly distributed throughout the dough.
- Use a 1.5-tablespoon cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft. They will firm up as they cool. Remove baking sheets from the oven and let cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While your cookies are cooling, prepare the white chocolate drizzle. In a heatproof bowl, combine the white chocolate chips and heavy cream. Place the bowl over a saucepan of simmering water (creating a double boiler), making sure the bottom of the bowl doesn’t touch the water. Stir occasionally until the white chocolate is completely melted and smooth. Alternatively, microwave in 30-second intervals, stirring well after each, until melted.
- Once melted and smooth, remove from heat and stir in the confectioners’ sugar and vanilla extract until the drizzle is silky, lump-free, and has a pourable consistency. If too thick, add a tiny splash more cream; if too thin, a touch more confectioners’ sugar.
- Once your cookies are completely cool, place them on a wire rack set over a piece of parchment paper or wax paper to catch any drips. Using a spoon or a piping bag with a small hole snipped off the end, generously drizzle the silky white chocolate over each cookie in an artistic, zig-zag pattern.
- While the white chocolate is still wet, immediately sprinkle a few extra chopped pistachios on top of each cookie. Allow the drizzle to set completely at room temperature for about 30-60 minutes, or you can speed up the process by placing them in the refrigerator for about 15 minutes.
Notes
Prepare to fall head over heels for the most enchanting, melt-in-your-mouth cookies you’ll ever bake: Pistachio Pudding Cookies! These aren’t just any cookies; they’re a symphony of sweet, nutty, and subtly verdant flavors, boasting an irresistibly soft, chewy texture that practically dissolves on your tongue.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American