I stole this recipe for Pistachio & White Chocolate Pudding Cookies from dreamingindiy.com who stole it from momontimeout.com (Trish) who adapted from Andes triple chocolate mint pudding cookies. Pistachio pudding mix, white chocolate chips and chopped pistachios are added to a basic cookie recipe. These extra mix-ins add pistachio flavor and a pretty green color to the finished cookie. These cookies are great when you what a green dessert or if you just love pistachios! I brought these Pistachio & White Chocolate Pudding Cookies to work so I had to make a double batch, so all of my pictures show double the ingredients (but I kept the ingredients posted for a single recipe). And who doesn’t love double the cookies?
“Some people just don’t have what it takes to appreciate a cookie.” – James Patterson, The Angel Experiment (see more quotes in the Quotes tab)
Whisk together 1 ⅔ cup flour, 3.4 oz box instant pistachio pudding mix, 1 tsp baking soda and ½ tsp salt. Set aside.
In a separate bowl, add ¼ cup light brown sugar, ¾ cup granulated sugar and ¾ cup softened unsalted butter.
Cream the sugars and butters together until light and fluffy, then add in 1 egg and 1 tsp vanilla.
Beat until well blended. Gradually stir in dry ingredients.
Mixture will start to turn green as the pudding mixes with the wet ingredients.
Once mixed, fold in 1 cup white chocolate chips and ½ cup chopped pistachios.
Refrigerate dough for at least 30 minutes.
Preheat oven to 325 F. Line cookie sheet with parchment or lightly grease. Scoop out rounded tbsp of cookie dough and place on cookie sheet.
Bake 11-13 minutes or until set.
Remove from oven and let cool for several minutes before moving to cooling rack. Enjoy!
Pistachio & White Chocolate Pudding Cookies
Pistachio pudding mix, white chocolate chips and chopped pistachios are added to a basic cookie recipe. These extra mix-ins add pistachio flavor and a pretty green color to the finished cookie. These cookies are great when you what a green dessert or if you just love pistachios!
Ingredients
- 1 ⅔ cup AP flour
- 3.4 oz box instant pistachio pudding mix
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- ¾ cup unsalted butter softened
- 1 tsp clear vanilla extract
- 1 egg room temperature
- 1 cup white chocolate chips
- ½ cup chopped pistachios
Instructions
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Whisk together flour, pudding mix, baking soda and salt. Set aside.
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Cream sugars and butters together until light and fluffy.
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Add in egg and vanilla and beat until well blended.
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Gradually stir in dry ingredients.
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Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.
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Preheat oven to 325 F. Line cookie sheet with parchment or lightly grease.
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Scoop out rounded tbsp of cookie dough and place on cookie sheet.
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Bake 11-13 minutes or until set. If you see browning on the edges of the cookies, take the pans out of the oven. Remove from oven and let cool for several minutes before moving to cooling rack.
Recipe Notes
I used regular vanilla extract; I was not going to buy clear vanilla extract for 1 tsp. The color of my cookies came out fine; the website I stole this recipe from had a whole thing about how using regular vanilla extract would make the cookies too dark. They came out a nice pale green. For thicker cookies I baked them at 350 F for 4 minutes, switched the pans on the racks then baked for 4 minutes more. Then I checked the cookies and baked 2 minutes additional if needed. This recipe easily doubles. I used a cookie scoop to make these cookies and my yield was 48 cookies.