SOFT PISTACHIO WHITE CHOCOLATE PUDDING COOKIES
Pistachio – Yum
Don’t you just love a perfect, soft and chewy cookie? I do! I discovered pudding cookies many years ago. Now, they are my go to recipe when I want a super soft, delicious chip cookie.
Secret Weapon – Dry Pudding Mix
I was first drawn to pudding cookies when I saw a recipe and noticed the unusual ingredient of pudding mix. Whenever I see an unexpected ingredient in a recipe, I have to try it. The pudding mix is a secret weapon that makes this cookie so soft and chewy.
It is so fun to play with food, so I adapted this pistachio pudding cookie from a chocolate chip pudding cookie recipe. I just swapped out the vanilla pudding mix for pistachio pudding mix, and changed the chocolate chips to white chocolate chips. I wasn’t sure it would work, but I think it tastes amazing. If you love pistachio, like I do, this cookie is for you.
If you like these cookies, you have to try my other soft, chewy, pudding cookies.
- 1 cup softened butter
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 -- 3.4 oz package - pistachio pudding mix *dry, unprepared
- 1 12 oz. bag of white chocolate chips
Preheat oven to 375 degrees, Fahrenheit. Prepare 2 cookie sheets by lining them with parchment paper or spraying with cooking spray.
In a small bowl, combine flour, baking soda and dry pudding mix. Give it a little stir with a whisk to break up any clumps.
In a large mixing bowl, mix together brown sugar, sugar, vanilla and butter until creamy.
Add eggs one at a time. Mix well between each egg.
Slowly add dry mixture to wet ingredients.
Mix well. Then, stir in white chocolate chips.
Spoon golf ball size drops of dough onto prepared cookie sheets, at least an inch apart. Bake at 375 degrees Fahrenheit, for 8-10 minutes.