White Chocolate Pistachio Pudding Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Servings
30 cookies
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Course
Baked Goods
White Chocolate Pistachio Pudding Cookies
Description
White Chocolate Pistachio Pudding Cookies base their structure on a blend of flour, baking soda, salt, and instant pistachio pudding mix. The pudding mix infuses flavor and moisture, contributing a tender texture. Creaming softened unsalted butter with light brown and granulated sugar dissolves the sugars and aerates the mixture, producing a light cookie dough. Eggs and vanilla extract add binding and aromatics.
Once combined with the dry ingredients, the dough is folded with white chocolate chips and roughly chopped roasted, salted pistachios, adding pockets of creamy sweetness and a nutty, salty crunch. Baking the cookies at 350°F for 10-12 minutes yields a slightly golden exterior with a soft chewy center, balancing flavors and textures.
They can be prepared with parchment-lined baking sheets to prevent sticking, and spacing the dough balls prevents cookie spreading and merging. Adjusting salt in the dough is recommended if unsalted pistachios are used, to maintain flavor balance.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt fine sea salt
- 1 cup butter softened, unsalted
- ¾ cup light brown sugar lightly packed
- ¼ cup granulated sugar
- 1 box instant pistachio pudding mix 3.4 ounces
- 2 egg large
- 1 teaspoon vanilla extract pure
- 1 cup white chocolate chips
- 1 cup pistachios roughly chopped, shelled, roasted, salted
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream butter and sugars on medium speed for 3-4 minutes. Add in dry pudding mix, eggs and vanilla and mix until incorporated.
- Gradually add dry ingredients to the butter mixture and mix until just combined. Stir in white chocolate chips and chopped pistachios.
- Using a medium cookie scoop (about 1.25 to 1.5 tablespoons), scoop cookie dough balls onto prepared baking sheets at least 2 inches apart.
- Bake in preheated oven for 10-12 minutes.
- Allow cookies to cool on pan for about 3 minutes before carefully removing them to a wire rack to cool completely.
Notes
- If using unsalted pistachios, increase the salt in the dough to ¼ teaspoon to balance flavors.
- Measure flour correctly to ensure cookie texture is as intended.
- Softening butter properly is important to achieve the right cookie consistency and spread.
- If brown sugar is unavailable or hard, learn how to make a substitute or soften it to maintain the dough moisture.
User Reviews
Overall Rating
5
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