Description
Pistachio pudding cookies blend creamy instant pudding mix with classic cookie ingredients for an irresistible treat. Nutty and sweet, these cookies promise a delightful experience you won’t forget.
Ingredients
Scale
- 1 cup (225 g / 8 oz) unsalted butter, softened
- ¾ cup (150 g / 5.3 oz) granulated sugar
- ¼ cup (50 g / 1.8 oz) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cups (280 g / 9.9 oz) all-purpose flour
- 1 package (3.4 oz / 96 g) pistachio instant pudding mix
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup (150 g / 5.3 oz) white chocolate chips
- ½ cup (60 g / 2.1 oz) chopped pistachios (optional)
Instructions
- Preparation: Arrange parchment paper on baking sheets, creating a pristine foundation for cookie preparation.
- Creaming Process: Whip butter and sugars into a voluminous, pale mixture, ensuring complete sugar dissolution and aeration for optimal cookie texture.
- Liquid Integration: Emulsify eggs individually into the butter mixture, then introduce vanilla extract, blending until smooth and homogeneous.
- Flavor Infusion: Incorporate pistachio pudding mix, stirring thoroughly to distribute the distinctive nutty profile throughout the dough.
- Dry Ingredient Combination: Sift flour, baking soda, and salt together, creating a uniform dry blend that will ensure consistent cookie structure.
- Dough Formation: Delicately fold dry ingredients into wet mixture, mixing until just combined to prevent gluten development and maintain tender crumb.
- Mix-in Incorporation: Gently fold white chocolate chips and chopped pistachios throughout the dough, ensuring even distribution of flavor elements.
- Portioning and Arrangement: Craft uniform dough balls, positioning them strategically on prepared baking sheets with ample spacing to allow expansion.
- Baking Technique: Slide trays into a preheated 350F (175C) oven, baking for 10-12 minutes until edges transform to a golden hue while centers remain delicately soft.
- Cooling Protocol: Rest cookies on baking sheets for 5 minutes to stabilize structure, then transfer to a wire rack to complete cooling and set final texture.
Notes
- Prevent Pudding Clumping: Sift pistachio pudding mix before adding to ensure smooth, even distribution without lumps in the cookie dough.
- Manage Butter Temperature: Use butter at room temperature for optimal creaming, creating a lighter, more airy cookie texture that enhances overall softness.
- Control Mixing Technique: Fold dry ingredients gently to avoid developing gluten, which can make cookies tough and dense instead of tender and delicate.
- Optimize Baking Precision: Watch cookies closely during last few minutes of baking – golden edges with slightly soft centers indicate perfect doneness for a chewy, moist result.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 175
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg