Pistachio Pudding Cookies
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Why I Love This Recipe
Pistachios, one of the main ingredients in this recipe, are known as the ‘smiling nut’ in Iran and the ‘happy nut’ in China because of their cracked shell appearance.
Ingredients You'll Need
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
1 package (3.4 ounces) pistachio instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shelled pistachios, roughly chopped
1 cup white chocolate chips
Directions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Using a stand mixer or hand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
Add in the pistachio pudding mix, eggs, and vanilla extract. Mix until well incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the chopped pistachios and white chocolate chips, ensuring they’re evenly distributed.
Portion the dough using a tablespoon, rolling each portion into a ball before placing it onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the edges are just beginning to turn golden. Avoid over-baking to retain their soft texture.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Pairs Well With
Alcoholic: A glass of dessert wine like Moscato. Non-alcoholic: A chilled glass of pistachio-flavored milkshake.
Questions, Comments & Reviews
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