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!
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Course: Cookies
Cuisine: American
Keyword: pistachio pudding cookies, soft pistachio cookies
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 1/2 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.