Pistachio Pudding Cookies
Pistachio Pudding Cookies are super soft, chewy, and irresistible! They're easy to make, and adding pistachio pudding mix gives this cookie recipe wonderful flavor and the perfect tender texture!
Servings: 24 cookies
Ingredients
- ¾ cup salted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 3.4- ounce package instant pistachio pudding
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon baking soda
- 2 ¼ cup all-purpose flour
- 1 cup chopped white chocolate or white chocolate chips
- ½ cup chopped pistachios
- green food coloring, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large mixing bowl, beat the butter and sugars until fluffy, about 3-4 minutes.
- Add the pudding mix and beat until combined.
- Add the eggs, vanilla, and almond extract and beat until combined. Scrape down the sides and bottom of the bowl.
- Add the flour and baking soda and mix until combined. If desired, add a very small amount of green food coloring to make the cookies a brighter shade.
- Stir in the chocolate chips and chopped pistachios by hand.
- Scoop the dough using a smaller scoop (about 1 ½ tablespoons) and place on the prepared cookie sheet. Bake for 8-12 minutes.
Nutrition
Calories: 208kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 180mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg
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