White Chocolate Pistachio Cookies
Soft, bakery-style White Chocolate Pistachio Cookies made with pistachio pudding mix, white chocolate chips, and chopped salted pistachios. The perfect salty-sweet cookie for any occasion.
Servings 36 cookies
Equipment
- Mixing Bowls
- Electric Mixer
- Whisk
- Cookie Sheet
- Parchment paper
- Spatula
- Measuring Cups and Spoons
- Cookie Scoop
Ingredients
- 1 3/4 cup All Purpose Flour
- 1 pkg Pistachio Pudding Mix
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Butter, softened
- 3/4 cup Brown Sugar
- 3/4 cup Granulated Sugar
- 2 Eggs
- 2 tsp Butter Vanilla Emulsion
- 1 1/2 bags White Chocolate Chips
- 1 cup Chopped Pistachios
Instructions
- Preheat the oven to 275°F. Line a cookie sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, dry pistachio pudding mix, baking soda, and salt until evenly blended. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs and butter vanilla emulsion, and mix until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Using a spatula, gently fold in the chopped pistachios and white chocolate chips until evenly distributed throughout the dough.
- Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheets.
- Bake for approximately 25 minutes, or until the cookies are set but still pale in color.
- Slide the parchment from the baking sheet and allow to set for 5–10 minutes before transferring to a wire rack to cool completely. They will continue to firm up slightly as they cool while remaining soft inside.