Pistachio Pudding Mix Cookies with white chocolate chips are freezer friendly cookies and are a perfect dessert or weekend treat. Makes about 3.5 dozen.
I have a delicious problem. These cookies are like little fat guy vitamins and I can’t stop eating them. The pistachios, the white chocolate, it’s all just too good. There’s a few helpful tips I have for making amazing cookies every time.
Tips for making great cookies every time:
- Cream the butter and sugar on high speed for at LEAST 3 minutes. Light and fluffy is what we want! When adding the flour, start with the minimum amount and then add more if needed. The dough is a soft play dough texture and pulls away from the sides of the bowl easily, it is not crumbly at all.
- Don’t over bake the cookies! I bake them for 10-12 minutes, usually 11 minutes is perfect. Edges of the cookies should be barely golden brown when removed from the oven, and the tops barely beginning to crack.
- Use a large cookie scoop. You can’t go wrong with big cookies. I use a heaping 1.5 inch scoopful. I also do rows of 3 and 2 on my cookie sheet, so I can bake a bakers dozen (thirteen) at a time instead of twelve cookies.
One of my favorite things about this recipe is that I can make the cookie dough ahead, freeze it, and bake it easily. It turns out that frozen cookie dough only takes a few more minutes to bake than regular dough! Normally I bake these cookies 11-12 minutes. When the cookie dough is frozen into balls I can bake them in about 15 minutes. Win win win.
How to freeze and bake cookie dough:
- Make recipe for dough as directed.
- Scoop onto cookie sheet lined with parchment paper or baking mat close together but so edges are not touching.
- Freeze 4 hours or overnight, then place into a freezer safe bag to use later.
- To bake thawed: Place cookie dough balls in refrigerator overnight and then onto prepared cookie sheet. Preheat the oven to 350 F and bake as directed in recipe.
- To bake while frozen: Preheat oven to 350 F. Place frozen cookie dough balls Bake for 14-16 minutes or until edges are barely golden brown and the tops are barely beginning to crack. At 14 minutes check every minute until done.
Pistachio pudding mix cookies are close to the top of my favorite cookie list, but if you need other great cookie recipes, make sure to try my Classic Chocolate Chip Pudding Cookies or if you’re into DOUBLE the chocolate, my Chocolate Pudding Mix Cookies. Pudding mix makes all cookies better.
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Pistachio Pudding Mix Cookies
Ingredients
- 1.5 cups (3 sticks) salted butter
- 1 cup white granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1.5 teaspoons salt
- 2 teaspoons baking soda
- 1 (3.4)oz package instant pistachio pudding mix
- 4 to 4-1/4 cups all purpose flour
- 1 cup chopped pistachios
- 1.5 cups white chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a stand mixer with the paddle attachment combine the butter, white sugar and brown sugar and beat on high speed until mixture is light and fluffy, approximately 3 minutes, scraping the sides of the bowl occasionally. Add in eggs and vanilla and mix on medium speed until fluffy.
- Add salt, baking soda, and instant pistachio pudding mix, and (optional) Mix well on medium speed.
- Add the flour a cup at a time and mix on low speed until combined. The cookie dough should be the texture of soft playdough and pull away from the sides of the bowl. It should not be stiff or crumbly. Add in chopped pistachios and white chocolate chips and mix on low speed until combined.
- Using a 1-1/2 inch scoop, drop cookies onto prepared baking sheets. I do rows of 3 and 2 so I can bake 13 at a time instead of 12.
- Bake at 350 F for 10 to 12 minutes, do not over bake. The bottoms/edges of the cookies should be barely golden brown and tops beginning to crack.Time may depend on number of pans in oven and racks being used. I recommend rotating pans from middle and bottom shelves halfway through baking time if baking two pans at a time.
- Let cool 5-10 minutes before transferring to a cooling rack to cool completely. The bottoms of the cookies should be golden brown and tops will be barely golden brown.
Notes
Recipe Notes
Makes 40-50 cookies using a 1.5 inch scoop. Store cookies in an airtight container at room temperature for up to 3 days.How to freeze and bake cookie dough:
- Make recipe for dough as directed.
- Scoop onto cookie sheet lined with parchment paper or baking mat close together but so edges are not touching.
- Freeze 4 hours or overnight, then place into a freezer safe bag to use later.
- To bake thawed: Place cookie dough balls in refrigerator overnight and then onto prepared cookie sheet. Preheat the oven to 350 F and bake as directed in recipe.
- To bake while frozen: Preheat oven to 350 F. Place frozen cookie dough balls Bake for 14-16 minutes or until edges are barely golden brown and the tops are barely beginning to crack. At 14 minutes check every minute until done.
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