White chocolate pistachio pudding cookies
These White chocolate pistachio pudding cookies are soft and chewy pistachio cookies with just the right amounf of chocolate chips and pistachios! This recipe also uses Pistachio instant pudding to make the nutty pistachio flavor pop out even more!
Servings: 22 cookies
- ½ cup butter softened, salted or unsalted
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 egg at room temperature
- green gel food coloring
- 1 cup AP flour
- 3.4 oz pistachio pudding 1 small packet
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
- ⅓ cup pistachios chopped, toasted
Start by preheating the oven to 350F then line a baking sheet with parchment paper and set it aside.
Cream the butter, granulated sugar, and brown sugar together until light and fluffy. Mix in the vanilla extract and the egg until combined. mix in a little green food coloring at a time until you get the color you desire.
Mix in the dry ingredients, flour, pistachio pudding, baking soda, and salt, just until the flour mixture disappears. Now fold in the chocolate chips and pistachios.
Using a small cookie scooper, scoop out 22 cookie dough balls place them on a baking sheet making sure to leave 1 inch of space between the cookies. Gently flatten to about 1 inch in thickness and bake for 10 minutes.
Let the cookies cool down on the baking sheet for 15 minutes before transferring to a cooling rack. Enjoy with a tall cup of milk!
This recipe makes 22 cookies using a small cookie scooper that holds about 2 tablespoon worth of cookie dough.
You can store these cookies in an air-tight container for up to 5 days. Keep them in the fridge or freezer if you want to store them for longer.
Calories: 165Calories | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 236mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg