Description
Delightful pistachio pudding cookies blend creamy nutty goodness with classic cookie comfort. Crisp edges and tender centers make these treats irresistible for sweet-seeking souls craving a delectable dessert experience.
Ingredients
Scale
Wet Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
Dry Ingredients:
- 2 ¼ cups (280 g) all-purpose flour
- 1 (3.4 ounces/96 g) package pistachio instant pudding mix
- 1 teaspoon baking soda
- ¼ teaspoon salt
Add-ins:
- 1 cup (150 g) white chocolate chips
- ½ cup (60 g) chopped pistachios (optional)
Instructions
- Prepare the baking workspace by lining two baking sheets with parchment paper, ensuring a non-stick surface for your cookies.
- Create a creamy base by thoroughly blending softened butter with granulated and brown sugars until the mixture becomes light and airy, developing a smooth consistency.
- Introduce eggs one at a time, gently incorporating each into the butter-sugar mixture, then add vanilla extract for a subtle aromatic enhancement.
- Infuse the dough with distinctive pistachio flavor by mixing in the pistachio pudding mix, stirring until completely integrated and uniform in color.
- Combine flour, baking soda, and salt in a separate bowl, whisking to distribute ingredients evenly and eliminate potential lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to prevent overmixing and maintain a tender cookie texture.
- Gently incorporate white chocolate chips and chopped pistachios, distributing them evenly throughout the dough for consistent flavor in each bite.
- Form uniform cookie portions by rolling tablespoon-sized dough balls, placing them carefully on prepared baking sheets with sufficient spacing.
- Position the baking sheets in a preheated oven set to 350F (175C), allowing cookies to bake for 10-12 minutes until edges become golden and centers remain slightly soft.
- Allow cookies to rest on baking sheets for 5 minutes, enabling them to firm up slightly before transferring to a wire rack for complete cooling.
- Serve the cookies at room temperature, showcasing their delicate pistachio essence and inviting texture.
Notes
- Always use room temperature butter for smoother, more evenly mixed cookie dough that prevents clumping and ensures better texture.
- Sift the dry ingredients before combining to eliminate potential flour lumps and create a more uniform cookie mixture.
- Enhance the pistachio flavor by toasting chopped pistachios briefly in a dry skillet before adding them to the dough, which intensifies their nutty profile.
- For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free baking blend and ensure the pudding mix is gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg