White Chocolate and 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.

Three white chocolate pistachio pudding cookies stacked on a white plate. A fourth cookie is leaning against the stack.

Regardless of the season, my thoughts often drift towards cookies. Even amidst the tantalizing flavors of pumpkin and apple, there’s never really a bad time for a soft and chewy white chocolate pistachio pudding cookie. Whether it’s for a holiday that celebrates the color green or something more seasonal, these cookies promise to delight. Just give them a try; I’m confident you’ll love them as much as I do.

Adding Pudding Mix to Cookies

Have you tried adding pudding mix to your cookies? If you’ve been here for a while, you know how much I enjoy using instant pudding mix in my recipes, particularly in doctored cake mixes. The pudding mix not only enhances flavor but also keeps the cake moist.

In cookies, it works similarly by lending a delightful softness to the chewy texture without turning them cakey. If you’re a fan of slightly soft yet chewy cookies, this trick is a game-changer. If you enjoy these white chocolate pistachio pudding cookies, you might also want to give my chocolate chip pudding cookies or oreo pudding cookies a try.

How to Make White Chocolate Pistachio Pudding Cookies

These cookies are perfect for lovers of desserts like pistachio pudding cake or St. Patrick’s Day crinkle cookies. Plus, there’s no need to chill the dough before baking, meaning fresh cookies are just moments away!

Ingredients You’ll Need

The ingredients you’ll require for this recipe are standard for most chocolate chip cookies, with the addition of pudding mix:

  • 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 (3.4 ounce) box instant pistachio pudding mix
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup white chocolate chips
  • 1 cup shelled, roasted, and salted pistachios, roughly chopped

If you can only find unsalted pistachios, simply add an extra ¼ teaspoon of salt to the dough.

Making White Chocolate Pistachio Pudding Cookies

Begin by whisking together the dry ingredients: flour, baking soda, and salt. In a stand mixer fitted with a paddle attachment or with an electric mixer in a large bowl, cream the butter and sugars until light and fluffy—about 3-4 minutes.

Add the dry pudding mix, eggs, and vanilla. Mix until well combined. Gradually incorporate the flour mixture, and finally stir in the white chocolate chips and chopped pistachios.

Use a medium cookie scoop to portion the dough onto lined baking sheets, ensuring that the dough balls are at least 2 inches apart. Bake for 10-12 minutes, taking care not to overbake them. Let them cool on the baking sheet for about 3 minutes before transferring them to a wire rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze the dough for future baking or freeze the cookies for up to three months in a zip-top freezer bag. Just let them sit at room temperature for 30-60 minutes before enjoying.

Ingredient Measurement
All-purpose flour 2 ¼ cups
Baking soda 1 teaspoon
Fine sea salt ⅛ teaspoon
Unsalted butter, softened 1 cup
Light brown sugar ¾ cup lightly packed
Granulated sugar ¼ cup
Instant pistachio pudding mix 1 (3.4 ounces) box
Large eggs 2
Pure vanilla extract 1 teaspoon
White chocolate chips 1 cup
Shelled, roasted, and salted pistachios, roughly chopped 1 cup

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