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Pistachio Pudding Cookies

Deliciously soft and chewy cookies made with pistachio pudding mix, white chocolate, and chopped pistachios for a unique twist on a classic drop cookie.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 package 3.4 oz pistachio pudding mix (instant) Choose a good-quality pudding mix for best flavor.
  • 1 cup butter, softened Use real unsalted butter for best flavor.
  • 1 cup granulated sugar Balancing with brown sugar for moisture.
  • 1 cup brown sugar, packed
  • 2 large eggs Use room temperature eggs for best results.
  • 2.5 cups all-purpose flour Measure by spooning into the cup.
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Mix-ins
  • 1 cup white chocolate chips Use high-quality chips for the best melt.
  • 1 cup chopped pistachios Use shelled and lightly toasted for best crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
  3. Add the eggs and pistachio pudding mix, mixing until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients and mix until just combined.
  5. Stir in the white chocolate chips and chopped pistachios.
Baking
  1. Drop spoonfuls of dough onto a lined baking sheet, spacing them at least 2 inches apart.
  2. Bake for 10–12 minutes, or until the edges are lightly golden.
  3. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room-temperature ingredients, measure flour carefully, and avoid over-mixing. These cookies can also be stored in an airtight container for up to 5 days.