Yield: 36 cookies
Pistachio Cookies
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Pistachio Cookies are made with a pistachio pudding mix for a super soft and pretty cookie that's studded with loads of white chocolate chips. These easy cookies are always a hit!
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar, packed
- 1 box (3.4 ounce) instant pistachio pudding mix
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 3 cups white chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, beat butter with brown sugar and granulated sugar until creamy (about 2-3 minutes). Beat in pudding mix, eggs, and vanilla extract.
- Slowly add in flour, baking soda, and salt. Fold in 2 cups of the white chocolate chips.
- Using a 2 Tablespoon cookie scoop, drop cookie dough onto cookie sheet. Press extra morsels on top of each cookie. Bake 12-14 minutes, until cookies appear cooked and white chocolate chips begin to brown. Cool on wire rack.
Notes
- No need to chill this dough!
- If you like extra white chocolate chips on top, you will need 1 ½ bags, about 3 cups. 2 cups go into the cookie dough, and the remaining cup is used to press morsels into the tops of the unbaked cookies.
- Store cookies in airtight container at room temperature for up to 5 days. Or freeze for up to 3 months.
- Use a cookie scoop to measure about 2 tablespoons of cookie dough per cookie. And be sure to leave about 2 inches between cookies on your cookie sheet.
- Line the baking sheet with parchment paper. This allows the cookies to slide right off when they are finished baking and it makes clean up a breeze!
- Don’t overbake the cookies! They are best when they are a little underbaked so they retain their softness.
- Pro tip for a perfectly round cookie: Immediately after taking the cookies out of the oven, use a glass or the ring of a canning lid to “scooch” in the edges and make a rounder cookie.
Nutrition Information:
Yield:
36Serving Size:
1 cookieAmount Per Serving: Calories: 178Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 75mgCarbohydrates: 20gFiber: 0gSugar: 14gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.