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A delicious plate of Pistachio Pudding Cookies

Pistachio Pudding Cookies

Delicious and vibrant pistachio pudding cookies, perfect for a sweet treat. Easy to make with instant pudding and white chocolate chips.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup brown sugar For a rich, caramel-like sweetness.
  • 0.75 cup white sugar Adds sweetness and helps with cookie spread.
  • 0.75 cup unsalted butter or margarine Use unsalted butter for better control over saltiness, or margarine as a substitute.
  • 1 tsp vanilla Enhances the overall flavor of the cookies.
  • 1 large egg Binds the ingredients together for a cohesive dough.
  • 3.4 oz instant pistachio pudding Provides the distinct pistachio flavor and helps keep the cookies soft and chewy.
  • 1 tsp baking soda A leavening agent that helps the cookies rise and achieve a soft texture.
  • 0.5 tsp salt Balances the sweetness and enhances other flavors in the cookies.
  • 1.67 cup flour All-purpose flour forms the structural base of the cookie dough.
  • 12 oz white chocolate chips Adds pockets of creamy sweetness and texture to each bite.
  • few drops green food coloring Optional, use for a more vibrant green color in your cookies.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Sheet
  • Wire Rack

Method
 

  1. Cream brown sugar, white sugar, and unsalted butter or margarine together in a large bowl until light and fluffy.
  2. Beat in the egg and vanilla extract until fully incorporated into the creamed mixture.
  3. In a separate bowl, whisk together the baking soda, instant pistachio pudding mix, flour, and salt. Gradually add these dry ingredients to the wet mixture, mixing until a soft dough forms. If desired, incorporate green food coloring at this stage for a vibrant hue.
  4. Stir in the white chocolate chips until evenly distributed throughout the dough.
  5. Drop rounded spoonfuls of dough onto a prepared baking sheet. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden.
  6. Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious Pistachio Pudding Cookies!

Notes

These cookies are wonderfully soft and chewy, thanks to the instant pudding mix. They're perfect for holidays or just a sweet treat. Feel free to adjust the amount of food coloring to achieve your desired shade of green, or omit it for a more natural look.