Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 (3.4 oz / 96g) box instant pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 to 3/4 cup chopped pistachios (optional)
- 3/4 cup white chocolate chips or semisweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
- Add the instant pistachio pudding mix. Beat until fully blended.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients. Mix just until combined—do not overmix.
- Fold in chopped pistachios and chocolate chips if using.
- Scoop dough by rounded tablespoons or use a cookie scoop. Place onto prepared baking sheets, leaving space between each cookie.
- Bake for 9 to 11 minutes, until edges are lightly golden and centers are just set.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Notes
You may omit the chocolate chips for a simpler cookie.
For extra festive flair, press a few chopped pistachios on top of each dough ball before baking.
These cookies freeze well. Freeze baked cookies or unbaked dough balls and bake directly from frozen.
Do not substitute cook-and-serve pudding mix; only instant pudding works in this recipe.
- Prep Time: 10
- Cook Time: 10