Description
Sweet, nutty pistachio pudding cookies deliver delightful green-hued treats perfect for sharing. Crumbly, melt-in-your-mouth goodness brings comfort with each bite, drawing you into a world of delectable homemade happiness.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1 (3.4 ounces/96 g) package pistachio instant pudding mix
- 2 ¼ cups (280 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- 1 cup (150 g) white chocolate chips
Sugar and Sweeteners:
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
Flavor Enhancers and Seasoning:
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (60 g) chopped pistachios (optional)
Instructions
- Warm the oven to a precise 350°F (175°C) and prepare baking sheets with protective parchment or silicone mats for optimal cookie release.
- Cream together soft butter and granulated sugar until the mixture transforms into a light, fluffy consistency with a pale golden hue.
- Incorporate instant pistachio pudding mix into the creamed mixture, blending thoroughly to distribute the nutty, verdant flavor evenly throughout.
- Crack eggs into the bowl, mixing until completely integrated and creating a smooth, uniform base for the cookie dough.
- Gradually fold in all-purpose flour, ensuring no dry pockets remain and maintaining a cohesive dough texture.
- Gently fold chopped pistachios and white chocolate chips into the dough, distributing them evenly for maximum flavor and textural contrast.
- Scoop rounded tablespoon-sized portions of dough onto prepared baking sheets, spacing cookies approximately 2 inches apart to allow for proper spreading.
- Slide the trays into the preheated oven and bake for 10-12 minutes, watching for delicate golden edges that signal perfect doneness.
- Remove cookies from the oven and allow them to rest on the baking sheets for 5 minutes, enabling them to firm up and set their structure.
- Transfer the cookies to a wire cooling rack, letting them cool completely to develop their final tender, melt-in-your-mouth texture.
Notes
- Swap out regular flour for gluten-free flour blend to create a celiac-friendly version of these delightful cookies.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain a perfect soft, chewy texture.
- For a nutty boost, toast pistachios lightly in a dry skillet before chopping to enhance their rich, complex flavor profile.
- Store cookies in an airtight container with a slice of bread to keep them soft and moist for several days after baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg