Description
Delight in these soft and flavorful Pistachio Cream Cookies made with instant pistachio pudding mix, chopped pistachios, and white chocolate chips. These cookies offer a perfect balance of creamy pistachio flavor and a tender, chewy texture that stays fresh for days.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Dry Ingredients
- 1 (3.4 oz) package instant pistachio pudding mix
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup chopped shelled pistachios
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract until fully combined to enhance the flavor and help bind the dough.
- Incorporate Pudding Mix: Add the instant pistachio pudding mix to the wet ingredients and mix thoroughly to infuse the dough with rich pistachio flavor and moisture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms, ensuring all components are well blended without overmixing.
- Add Pistachios and White Chocolate: Fold in the chopped pistachios and white chocolate chips gently to distribute them evenly throughout the dough.
- Portion Dough: Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden, achieving a perfect soft center.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- These cookies remain soft and chewy for several days thanks to the instant pudding mix.
- For extra color and crunch, sprinkle additional chopped pistachios on top before baking.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading and improve texture.
- You can substitute white chocolate chips with dark or milk chocolate chips if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
