Servings
Font
Back
5.0 from 12 votes

White Chocolate Pistachio Pudding Cookies

These soft and chewy white chocolate pistachio pudding cookies are packed full of chocolate chips and roasted pistachios that can be enjoyed any time of year.

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

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ⅛ teaspoon fine sea salt
  • 1 cup unsalted butter softened
  • ¾ cup lightly packed light brown sugar
  • ¼ cup granulated sugar
  • 1 box instant pistachio pudding mix 3.4 ounces
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup white chocolate chips
  • 1 cup shelled, roasted, and salted pistachios roughly chopped

Instructions

    Cup of Yum
  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 you are using unsalted pistachios, increase the salt in the dough to ¼ teaspoon.
  • Helpful resources:
  • Before you get started, make sure you know how to measure flour correctly.
  • Check out some of my tricks for how to soften butter quickly.
  • Out of brown sugar or is your brown sugar hard as a rock? Save yourself a trip to the grocery store by learning how to make a brown sugar substitute and how to soften brown sugar.