Ingredients
- 1 box (3.4 oz) instant pistachio pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped pistachios or white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, pistachio pudding mix, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Fold in chopped pistachios or white chocolate chips if using.
- Scoop dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until edges are set and centers are slightly soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, use both white chocolate chips and pistachios.
- Don’t overbake – the cookies should look soft in the center when you take them out.
- Letting the cookies cool fully on a wire rack helps preserve their chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
