Ingredients
2 1/4 cups all-purpose flour
1 (3.4 oz) box instant pistachio pudding mix
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup white chocolate chips
1/2 cup chopped pistachios (optional)
Instructions
1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl whisk together flour, pistachio pudding mix, baking soda, and salt.
3. In a large bowl beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time and mix well after each addition.
5. Mix in vanilla extract until fully combined.
6. Gradually add the dry ingredients into the wet mixture and mix until just combined.
7. Fold in white chocolate chips and chopped pistachios.
8. Cover the dough and chill in the refrigerator for at least 30 minutes.
9. Scoop dough using a cookie scoop and place on prepared baking sheets about 2 inches apart.
10. Bake for 10–12 minutes until edges are lightly golden but centers remain soft.
11. Allow cookies to cool on the baking sheet for 5 minutes.
12. Transfer cookies to a wire rack to cool completely before serving.
Notes
Chilling the dough helps prevent cookies from spreading too much and creates thicker chewy cookies.
Do not overbake; cookies will continue cooking slightly as they cool.
Use room temperature butter and eggs for the best dough texture.
White chocolate pairs beautifully with pistachio, but dark chocolate chips also work well.
Store cookies in an airtight container for up to 5 days to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg