Description
Delight in these Pistachio Pudding Cookies, a luscious blend of buttery dough enriched with instant pistachio pudding mix, chopped pistachios, and creamy white chocolate chips. Baked to golden perfection, these cookies offer a soft texture with a nutty, sweet flavor that is perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened (Room temperature for mixing)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pistachio pudding mix (instant) (Enhances flavor and texture)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Optional Ingredients
- 1 cup chopped pistachios (Optional, can be toasted for added flavor)
- 1 cup white chocolate chips (Optional)
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Creaming the Butter and Sugars: In a large mixing bowl, use an electric mixer or whisk to cream together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy and light in color, which usually takes about 2-3 minutes.
- Adding Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract to enhance the cookie’s flavor.
- Incorporating Pudding Mix: Mix the instant pistachio pudding mix into the wet ingredients until the batter is smooth and uniform, adding moisture and a unique pistachio taste.
- Combining Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet batter, mixing just until incorporated to avoid over-developing gluten and toughening the cookies.
- Adding Nuts and Chocolate: Gently fold in the chopped pistachios and white chocolate chips if using, distributing them evenly throughout the dough for bursts of flavor in every bite.
- Shaping the Cookies: Drop tablespoon-sized scoops of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Baking: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn a light golden brown and the centers are set but still soft.
- Cooling: Allow the cookies to cool on the baking sheets for several minutes to firm up, then transfer them to wire racks where they can cool completely, resulting in the perfect texture.
Notes
- For extra flavor, toast the chopped pistachios lightly in a dry skillet over medium heat before adding them to the dough.
- Using room temperature butter is key for proper creaming and texture.
- Do not overmix the dough after adding the flour to keep cookies tender.
- White chocolate chips can be substituted with dark or semi-sweet chocolate chips for a different taste.
- Store cookies in an airtight container at room temperature for up to a week to maintain freshness.
