Description
Quick, easy, no-chill pudding cookies that are sweet-and-salty with bits of pistachios and white chocolate chips in every bite.
Ingredients
Scale
- ½ cup unsalted butter (softened to room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- 3.4-ounce package instant pistachio pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt (or to taste)
- 1 cup white chocolate chips (or as desired)
- 3/4 to 1 cup shelled and roughly chopped pistachios
Instructions
- Preheat oven to 350°F and line two baking sheets with Silpats or parchment paper; set aside.
- Add the butter, sugars to a large mixing bowl, and beat on high speed to cream the ingredients, about 3-4 minutes.
- Add the egg, vanilla, and beat to incorporate, about 1 minute.
- Add the flour, pudding mix, baking soda, salt, and slowly beat to incorporate.
- Add the white chocolate chips, 3/4 cup pistachios, and beat on low to incorporate.
- Using a medium cookie scoop, form evenly sized cookie dough balls and place them on the prepared baking sheets, spaced about 2 inches apart.
- Bake the cookies for approximately 8 to 10 minutes or until the edges are just barely turning brown.
- Allow cookies to cool for 5 to 10 minutes on the baking sheet before transferring to a wire rack.
Notes
- For saltier cookies, use salted butter.
- For greener cookies, add green food coloring as desired.
- If the dough is sticky, refrigerate for 30 minutes before forming balls.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 183
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg