Pistachio Cookies
These soft and chewy Pistachio Cookies are packed with sweet pistachio flavor thanks to instant pudding mix, then studded with creamy white chocolate chips. They bake up beautifully in under 30 minutes and make the perfect treat for holidays, parties, or everyday snacking.
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 teaspoon clear vanilla extract
- 1 egg
- 1 box 3.4 oz instant pistachio pudding mix
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups all-purpose flour
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and clear vanilla extract until smooth.
- Add the pistachio pudding mix, baking soda, and salt; mix until combined.
- Gradually add the flour and mix until just incorporated.
- Fold in the white chocolate chips.
- Scoop rounded tablespoons of dough onto the baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill dough for 30 minutes if you want thicker, puffier cookies.
- Use a cookie scoop for evenly sized cookies that bake uniformly.
- Add chopped pistachios or dried cranberries for extra flavor and texture.
- Cookies freeze well for up to 3 months; dough balls freeze beautifully too.