Pistachio Pudding Cookies
Soft, chewy, and bursting with pistachio flavor, these Pistachio Pudding Cookies are a delightful treat for any occasion. Made with instant pistachio pudding mix, these cookies are easy to prepare and perfect for dessert tables or holiday gatherings.
Ingredients
- 4 oz instant pistachio pudding mix
- 225 g unsalted butter, softened
- 100 g granulated sugar
- 100 g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 280 g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 150 g white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.Add the eggs, vanilla extract, and almond extract (if using). Mix until well combined.In a separate bowl, whisk together the flour, baking soda, salt, and instant pistachio pudding mix.Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips (if using).Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.Bake for 8-10 minutes, or until the edges are lightly golden.Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger pistachio flavor, add ½ cup chopped pistachios to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- To reheat, warm cookies in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5 minutes.