Ingredients
Scale
- 1 cup instant pistachio pudding mix (about one 3.4 oz box)
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pistachios
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the pudding mix, eggs, and vanilla until well blended.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pistachios and white chocolate chips.
- Drop rounded tablespoons of dough onto ungreased baking sheets, about 2 inches apart.
- Bake for 10–12 minutes or until edges are lightly golden.
- Let cool on baking sheets for 2–3 minutes before transferring to wire racks to cool completely.
Notes
For thicker cookies, chill dough for 10-15 minutes before baking. Store cooled cookies in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian