Pistachio and White Chocolate Pudding Cookies

By srumbel

Super soft and chewy Pistachio and White Chocolate Pudding Cookies are so pretty and delicious you won't be able to stop at just one!
Author: Trish - Mom On Timeout

Ingredients

• 1 2/3 cups all purpose flour
• (1) 3.4 oz box instant pistachio pudding mix
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup light brown sugar
• 3/4 cup granulated sugar
• 3/4 cup unsalted butter, softened
• 1 tsp clear vanilla extract
• 1 egg, room temperature
• 1 cup white chocolate chips
• 1/2 cup chopped pistachios
• (1) 3.4 oz box instant pistachio pudding mix
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup light brown sugar
• 3/4 cup granulated sugar
• 3/4 cup unsalted butter, softened
• 1 tsp clear vanilla extract
• 1 egg, room temperature
• 1 cup white chocolate chips
• 1/2 cup chopped pistachios
• (1) 3.4 oz box instant pistachio pudding mix
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup light brown sugar
• 3/4 cup granulated sugar
• 3/4 cup unsalted butter, softened
• 1 tsp clear vanilla extract
• 1 egg, room temperature
• 1 cup white chocolate chips
• 1/2 cup chopped pistachios

Preparation

Step 1

Whisk together flour, pudding mix, baking soda and salt. Set aside.
Cream sugars and butter together until light and fluffy.
Add in egg and vanilla and beat until well blended.
Gradually stir in dry ingredients.
Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.
Preheat oven to 325F.
Line cookie sheet with parchment paper or lightly grease.
Scoop out rounded tablespoons of cookie dough and place on prepared cookie sheet.
Bake for 11-13 minutes or just until they are set. If you see any brown, pull them out.
Remove from oven and let cool on baking sheet for several minutes before moving to a rack.

Notes
Recipe adapted from Andes Triple Chocolate Mint Pudding Cookies

If you want thicker cookies, bake at 350F for 8-10 minutes.


Serves 2 dozen cookies