Description
Ingredients:
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 teaspoon clear vanilla extract
• 1 egg
• 1 box (3.4 oz) instant pistachio pudding mix
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups all-purpose flour
• 1 cup white chocolate chips
Directions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and clear vanilla extract until smooth.
Add the pistachio pudding mix, baking soda, and salt; mix until combined.
Gradually add the flour and mix until just incorporated.
Fold in the white chocolate chips.
Scoop rounded tablespoons of dough onto the baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 180 kcal per serving
Servings: 24 servings
Step-by-Step Guide
Follow these detailed steps for perfect cookies every time. First, ensure your butter is truly softened to room temperature for proper creaming. Using a stand or hand mixer, beat the butter and sugar on medium-high speed for 2-3 minutes until pale and fluffy. This incorporates air for a lighter texture. Add the egg and clear vanilla, mixing for another full minute. The clear vanilla maintains the vibrant green color. Next, add the dry pudding mix, baking soda, and salt, mixing until fully combined. Reduce mixer speed to low and gradually add the flour, mixing just until no dry streaks remain. Overmixing develops gluten, leading to tough cookies. Finally, use a spatula to gently fold in the white chocolate chips by hand.
Use a cookie scoop or two spoons to portion dough into 1.5-tablespoon balls. Place them on your prepared sheet, allowing room for spreading. Bake one sheet at a time on the center rack for the most even heat. The cookies are done when the edges are set and lightly golden but the centers still look soft. They will firm up as they cool.
Serving Suggestions
These vibrant cookies are delightful on their own but can be elevated for any occasion. For a festive touch, drizzle cooled cookies with melted dark chocolate. Serve them alongside a scoop of vanilla bean ice cream for a simple dessert. They also pair wonderfully with a cup of chai tea or coffee, as the pistachio flavor complements warm spices. For a party, create a cookie platter with other pastel-colored treats like lemon bars or raspberry thumbprints.
How-to Summary
In short: Cream soft butter and sugar, mix in wet ingredients, combine with dry ingredients (pudding mix, flour, leaveners), fold in chips, scoop, and bake at 350°F for 10-12 minutes. The key is not overmixing the dough after adding flour and allowing the cookies to cool on the sheet to finish setting.
Frequently Asked Questions
Can I use regular vanilla extract?
Yes, but it will tint the dough a slight brown, muting the bright green color from the pudding mix. Clear vanilla is recommended for visual appeal.
What can I substitute for the instant pistachio pudding mix?
This mix is essential for both flavor and texture. Substituting it will create a different cookie. For a similar flavor without the mix, you would need to use pistachio paste and adjust the dry ingredients significantly.
Why are my cookies flat and spread too much?
This usually means your butter was too warm or melted. Ensure it is softened but still cool to the touch. Also, check that your baking soda is fresh.
Can I make the dough ahead of time?
Absolutely. You can cover and refrigerate the dough for up to 72 hours. This can actually improve flavor. Let it sit at room temperature for 15 minutes before scooping if it’s very firm.
Can I use different chips?
Yes. Dark chocolate, semi-sweet, or even butterscotch chips would be delicious alternatives to white chocolate.
Common Mistakes to Avoid
- Using melted butter: This will cause excessive spreading. Butter should be softened but still hold its shape.
- Overmixing the flour: Mix just until combined to avoid dense, tough cookies.
- Overbaking: Remove cookies when edges are golden but centers look soft. They continue to cook on the hot sheet.
- Using a warm baking sheet: Always use a cool sheet for each batch, or the dough will start spreading immediately.
- Not measuring flour correctly: Spoon flour into your measuring cup and level it off. Scooping directly packs in too much flour.
Conclusion
These Pistachio Pudding Cookies are a uniquely flavorful and visually stunning treat that is surprisingly simple to make. The instant pudding mix guarantees a soft, chewy texture and a vibrant pop of color. By following the detailed guide and avoiding common pitfalls, you can master this delightful recipe. Perfect for holidays, bake sales, or a sweet afternoon snack, these cookies are sure to become a requested favorite. Enjoy the process and the delicious results!