Description
Soft, chewy pistachio pudding cookies with crushed pistachios and optional white chocolate chips.
Ingredients
Scale
- 2¼ cups all-purpose flour (spooned and leveled)
- 1 (3.4 oz box) instant pistachio pudding mix (dry)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¾ cup brown sugar (packed)
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- ½ cup pistachio baking chips (optional)
- ½ cup crushed pistachios
- 1 cup white chocolate chips (optional)
- ½ cup mini marshmallows (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Bring butter and eggs to room temperature for 30 minutes.
- Beat butter, granulated sugar, and brown sugar together until light and fluffy (3–4 minutes). Add eggs one at a time, then vanilla and instant pistachio pudding mix. Mix until smooth and pale green.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture until combined. Fold in pistachios, chips, and marshmallows if using.
- Scoop 2-tablespoon portions of dough onto prepared sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are just set but centers appear slightly soft. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will firm up slightly as they cool.
- Enjoy cookies warm or at room temperature. Store leftovers in an airtight container for up to 10 days.
Notes
- Cookies stay soft for days.
- No chilling required.
- Optional ingredients add extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2.5 g
- Cholesterol: 30 mg