Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 (3.4 oz) package of instant pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pistachios
- 1 cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add pistachio pudding mix, then eggs one at a time, and vanilla, mixing until combined.
- In a separate bowl, whisk flour, baking soda, and salt; gradually add to wet ingredients.
- Fold in chopped pistachios and white chocolate chips.
- Scoop dough onto baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden.
- Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, do not overmix the dough.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian