Description
Delight in these soft, nutty Pistachio Cookies made with a unique twist of instant pistachio pudding mix. Combining the crunch of chopped pistachios and the optional sweetness of white chocolate chips, these cookies offer a moist, flavorful treat perfect for holidays or any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (3.4 oz) box instant pistachio pudding mix (dry)
Add-ins
- 1 cup shelled pistachios, roughly chopped
- ½ cup white chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, ensuring the cookies will have a tender texture.
- Add Egg and Extracts: Add the egg, vanilla extract, and almond extract to the creamed mixture, mixing thoroughly until fully incorporated to build flavor and structure.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and instant pistachio pudding mix to evenly distribute the leavening and flavoring agents.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients into the wet mixture, stirring carefully until a smooth dough forms without overmixing to keep the cookies tender.
- Fold in Pistachios and Chocolate Chips: Gently fold in the chopped pistachios and optional white chocolate chips, distributing them evenly throughout the dough for added texture and taste.
- Shape Cookies and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, until the cookie edges are lightly golden, indicating doneness.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely to prevent breaking.
Notes
- For greener cookies with a festive look, add a few drops of green food coloring to the dough.
- Dark chocolate chips can be substituted for white chocolate chips, or omit chocolate chips entirely based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
