Pistachio and White Chocolate Pudding Cookies
Super soft and chewy Pistachio and White Chocolate Pudding Cookies are so pretty and delicious you won't be able to stop at just one!
Servings 2 dozen cookies
Calories 2263kcal
Ingredients
- 1 2/3 cups all purpose flour
- 3.4 oz instant pistachio pudding mix 1 box
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup light brown sugar
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter softened
- 1 tsp clear vanilla extract
- 1 egg room temperature
- 1 cup white chocolate chips
- 1/2 cup chopped pistachios
- green or blue food color optional
Instructions
- Whisk together flour, pudding mix, baking soda and salt. Set aside.
- Cream sugars and butter together until light and fluffy.
- Add in egg and vanilla and beat until well blended.
- Gradually stir in dry ingredients. Add food color if desired for a deeper green.
- Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.
- Preheat oven to 325F.
- Line cookie sheet with parchment paper or lightly grease.
- Scoop out rounded tablespoons of cookie dough and place on prepared cookie sheet.
- Bake for 12-14 minutes or just until they are set. If you see any brown, pull them out.
- Remove from oven gently press a few white chocolate chips into the top of each cookie.
- Let cool on baking sheet for several minutes before moving to a rack.
- Store in an airtight container for up to 1 week.
Notes
Recipe adapted from Andes Triple Chocolate Mint Pudding Cookies
If you want thicker cookies, bake at 350F for 8-10 minutes.
Nutrition
Calories: 2263kcal | Carbohydrates: 289g | Protein: 26g | Fat: 115g | Saturated Fat: 64g | Cholesterol: 284mg | Sodium: 2039mg | Potassium: 766mg | Fiber: 6g | Sugar: 202g | Vitamin A: 2353IU | Vitamin C: 1mg | Calcium: 289mg | Iron: 7mg