Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups white chocolate chips or chopped pistachios (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 pistachio pudding mix until fully combined.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture to the wet ingredients. Mix until fully incorporated but do not overmix.
- Gently fold in white chocolate chips or chopped pistachios, if using.
- Scoop dough using a cookie scoop or tablespoon, placing each portion onto the prepared baking sheets. Leave space between each scoop to allow for spreading.
- Bake for 9–11 minutes, or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
Notes
For a more vibrant green color, you can add a small drop of green food coloring, though it’s optional.
If you want thicker cookies, refrigerate the dough for 30 minutes before baking.
These cookies stay soft for several days when stored in an airtight container.
You may replace white chocolate chips with dark chocolate chunks or dried cranberries for variation.
- Prep Time: 15
- Cook Time: 10