Pistachio Cookies
Pistachio cookies are a delightful treat for nut lovers, offering a unique blend of flavors and textures. With their soft and chewy consistency, these cookies are made using crushed pistachios and instant pistachio pudding mix, ensuring an authentic and rich pistachio taste.
Servings: 24 cookies
Calories: 213kcal
Ingredients
- 1 cup salted butter* softened
- 1 cup granulated sugar
- 2 eggs
- 3.4 ounce instant pistachio pudding 1 box
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- ½ cup pistachios crushed
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F.
- Prepare cookie sheets by lining them with parchment paper.
- Combine the softened butter and the sugar together in a bowl.
- Beat in the eggs and add in the instant pudding mix.
- Add the flour and baking soda and combine well until soft dough forms.
- Stir in the white chocolate chips and the crushed pistachios.
- Scoop by 1.5 tablespoons (or use a #40 cookie scoop) and place 2 inches apart on the cookie sheet.
- Bake in the preheated oven for 9-12 minutes, or until the bottoms are lightly browned.
- Allow the cookies to cool for 5 to 10 minutes before transferring them to a wire cooling rack to cool completely.
- Store in an airtight container once cool.
Notes
*You can substitute the salted butter for unsalted butter. Add 1 teaspoon of salt to the flour mixture when making the cookies this way.
An easy way to crush the pistachios is to use a food processor and give the nuts a few quick pulses to coarsely chop them. An alternative to a food processor is to add them to a zipped bag and use a rolling pin to gently crush the pistachios.
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 177mg | Potassium: 67mg | Fiber: 1g | Sugar: 17g | Vitamin A: 269IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg
