Soft Pistachio Pudding Cookies
Soft pistachio pudding cookies made with instant pistachio pudding mix, crushed pistachios, and white chocolate chips.
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
- Do not overbake. The cookies should still be soft in the center.
- Allow cookies to cool on the baking sheet before transferring.
- Use a #40 cookie scoop for evenly sized cookies.
- Store cookies in an airtight container to keep them soft.
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
