Description
Soft, chewy Pistachio Pudding Cookies with a delicate nutty flavor and a lovely green hue. Easy to make and stay fresh for days! Perfect for holidays or everyday sweet cravings.
Ingredients
 • 1 ⅔ cups all-purpose flour
• 1 (3.4 oz) box instant pistachio pudding mix
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup white chocolate chips (optional)
• ½ cup chopped pistachios (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.Â
- In a medium bowl, whisk together flour, pudding mix, baking soda, and salt.Â
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.Â
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.Â
- Gradually mix in dry ingredients until a soft dough forms. Stir in white chocolate chips and pistachios if using.Â
- Scoop dough into 1½-inch balls and place 2 inches apart on prepared baking sheets.Â
- Bake 9–11 minutes or until edges are lightly golden but centers are soft.Â
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
 For a festive look, sprinkle extra chopped pistachios on top before baking. Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American