Pistachio Pudding Cookies
Pistachio Cookies with pudding mix and white chocolate chips are freezer friendly cookies and are a perfect pistachio dessert or weekend treat. Makes about 3.5 dozen.
Servings: 40
Calories: 198kcal
Equipment
- 1 Medium Cookie Scoop 1.5 Tablespoon
Ingredients
- 1.5 cups (3 sticks) salted butter
- 1 cup white granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1.5 teaspoons salt
- 2 teaspoons baking soda
- 1 (3.4)oz package instant pistachio pudding mix
- 4 to 4-¼ 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 mixing bowl with an electric mixer, mix 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 the eggs, vanilla extract, and almond extract and mix well until fluffy. Add salt, baking soda, and instant pistachio pudding mix. Mix well on medium speed.
- Add in the flour and chopped pistachios and mix on low speed. 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 white chocolate chips and mix on low speed until combined.
- Using a 1-½ Tablespoon 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. 11 minutes is usually perfect. The bottoms/edges of the cookies should be barely golden brown and tops beginning to crack.
- Let cool 5-10 minutes before transferring to a cooling rack to cool completely. Enjoy!
Notes
Recipe Notes
Makes 40-50 cookies using a 1.5 Tablespoon 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 30 minutes to harden the outsides, 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.
Nutrition
Calories: 198kcal
