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White Chocolate Pistachio Pudding Cookies
5 from 12 votes

White Chocolate Pistachio Pudding Cookies

These White Chocolate Pistachio Pudding Cookies combine all-purpose flour, baking soda, and salt with instant pistachio pudding mix to create a uniquely flavored dough. Butter and sugars are creamed together with eggs and vanilla, then combined with the dry ingredients and mixed with white chocolate chips and chopped roasted pistachios. Baked until golden, the cookies offer a soft crumb with nutty crunch and sweet pockets of white chocolate.

Prep Time
20 mins
Cook Time
10 mins
Servings: 30 cookies
Course: Baked Goods

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

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  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda and salt. Set aside.
  3. 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.
  4. Gradually add dry ingredients to the butter mixture and mix until just combined. Stir in white chocolate chips and chopped pistachios.
  5. 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.
  6. Bake in preheated oven for 10-12 minutes.
  7. 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.