Pistachio Soft Cookies (Printable Version)
Chewy pistachio cookies with pudding mix, white chocolate, and chopped nuts. A fun twist that’s soft and full of flavor.
# What You'll Need:
01 -
1 2/3 cups plain white flour.
02 -
1 package (3.4 oz) instant pistachio pudding.
03 -
A teaspoon of baking soda.
04 -
Half a teaspoon of table salt.
05 -
3/4 cup butter, softened to room temp.
06 -
3/4 cup white sugar.
07 -
A fourth cup of packed brown sugar.
08 -
One large egg.
09 -
A teaspoon of vanilla.
10 -
Optional: a single drop of green food dye.
11 -
1 cup of white chocolate chips.
12 -
Half a cup of chopped pistachios.
# Steps to Follow:
01 -
Set the oven to heat at 350°F, then line baking trays with parchment paper.
02 -
Combine the flour, salt, soda, and pudding mix with a whisk until smooth.
03 -
Whip the butter, brown sugar, and white sugar until it’s fluffy and airy.
04 -
Stir in the egg, vanilla, and food dye if you’re using it.
05 -
Blend the dry mixture into the wet ingredients gently until just mixed.
06 -
Toss in the pistachios and white chocolate, folding it all together.
07 -
Spoon out 1.5–2 tablespoon mounds and add to your lined trays.
08 -
Cook them for 10-12 minutes, stopping when edges are lightly golden.
# Additional Notes:
01 -
Keep in a sealed container for up to 5 days.
02 -
Can be stored in the freezer for around 3 months.