Pistachio white chocolate cookies, a delightful treat that brings a touch of elegance to any occasion. These cookies are soft, chewy, and bursting with the irresistible flavors of pistachio and creamy white chocolate. I remember the first time I made these; it was a rainy Sunday afternoon, and the aroma filling my kitchen instantly brightened the day. I’m thrilled to share this wonderful recipe, so you can experience the same joy! Make them today. These easy pistachio white chocolate cookies are guaranteed to please.
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Why You Will Love This pistachio white chocolate cookies Recipe
These pistachio white chocolate cookies are more than just a sweet treat; they’re a little pocket of happiness. The combination of nutty pistachios, sweet white chocolate, and the extra softness from the pudding mix makes them utterly irresistible. Plus, they are incredibly easy to make, perfect for a quick baking project on a weeknight or a fun weekend activity with the family. They bake up soft and chewy every single time.
What truly sets this recipe apart is the subtle yet significant addition of pudding mix. I discovered this little trick years ago, and it completely transformed my cookie game. The pudding mix not only enhances the flavor but also ensures a wonderfully moist and tender texture that lasts for days. Seriously, these cookies stay soft way longer than most!
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Ingredients Needed for This pistachio white chocolate cookies Recipe
Here’s what you’ll need to create these delectable pudding mix cookies.
- For the Cookies:
* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 box (3.4 ounces) instant pistachio pudding mix
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup white chocolate chips
* 1/2 cup chopped pistachios
How to Make This pistachio white chocolate cookies Recipe
Follow these simple steps to bake up a batch of perfect pistachio white chocolate cookies.
- 1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3 to 5 minutes with an electric mixer.
- 3. Beat in the eggs one at a time, then stir in the vanilla extract.
- 4. Add the instant pistachio pudding mix and mix well until fully incorporated. Be careful not to overmix.
- 5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- 6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 7. Fold in the white chocolate chips and chopped pistachios.
- 8. Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- 9. Bake for 9 to 11 minutes, or until the edges are lightly golden brown.
- 10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Considering whipping up some of these cookies and then serving with our recipe for White Chocolate Raspberry Cake?
How to Serve This pistachio white chocolate cookies Recipe
These cookies are fantastic on their own, but here are some ideas to elevate your serving experience.
- Warm with Ice Cream: Serve a warm cookie with a scoop of vanilla or pistachio ice cream for an indulgent dessert.
- Coffee or Tea: Pair these cookies with a hot cup of coffee or tea for a cozy afternoon treat.
- Dessert Platter: Include them on a dessert platter with other goodies like fresh fruit and chocolates.
- Gift Giving: Package them in a decorative box or bag for a thoughtful homemade gift.
How to Store This pistachio white chocolate cookies Recipe
Proper storage will keep your pistachio white chocolate cookies fresh and delicious.
- Refrigeration: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving. You can also freeze the dough, scooping individual cookies onto a baking sheet and freezing before transferring to a freezer bag; bake from frozen (add 2 to 3 minutes to baking time).
- Reheating: Reheat the frozen cookies in a preheated oven at 350°F (175°C) for a few minutes or in the microwave for a few seconds until warmed through.
Tips to Make This pistachio white chocolate cookies Recipe
Here are some tips to ensure cookie success. They are so incredible and always turn out perfect.
- Use Softened Butter: Make sure your butter is softened but not melted, as this will affect the texture of the cookies.
- Don’t Overmix: Overmixing the dough can lead to tough cookies, so mix until just combined.
- Chill the Dough: For even thicker cookies, chill the dough for 30 minutes before baking.
- Use High Quality Chocolate: Spring for the good white chocolate chips; it will make all the difference.
Helpful Notes for This pistachio white chocolate cookies Recipe
A few extra details to ensure baking bliss. The pudding mix cookies will be your new go to.
- Pistachio Pudding Mix: If you can’t find instant pistachio pudding mix, you can use vanilla pudding mix and add a few drops of green food coloring and a teaspoon of pistachio extract.
- White Chocolate Chips: You can also use white chocolate chunks or a chopped white chocolate bar.
- Pistachios: Toasting the pistachios before chopping them enhances their flavor.
Consider baking these delicious delights along with our recipe for Chocolate Mint Pudding Cookies.
Variation of This pistachio white chocolate cookies Recipe
Get creative with these fun variations. There are so many ways to enjoy these pistachio white chocolate cookies.
- Dark Chocolate Pistachio: Substitute dark chocolate chips for the white chocolate chips.
- Cranberry Pistachio: Add dried cranberries for a festive twist, especially during the holidays.
- Orange Zest Pistachio: Add a teaspoon of orange zest to the dough for a bright and citrusy flavor.
What makes pistachio white chocolate cookies so good?
The combination of nutty pistachio and creamy white chocolate creates a delightful flavor profile that is both comforting and elegant. The cookies are also prized for their soft, chewy texture, making them irresistible.
Can I use salted pistachios in my pistachio white chocolate cookies?
Yes, you can use salted pistachios, but you may want to reduce the amount of salt added to the recipe to balance the flavors. Salted pistachios can enhance the sweetness of the white chocolate.
How do I store pistachio white chocolate cookies to keep them fresh?
Store baked pistachio white chocolate cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 2 months.
Can I add other ingredients to pistachio white chocolate cookies?
Yes, you can customize the cookies by adding ingredients like dried cranberries, chopped almonds, or a hint of almond extract. These additions can complement the pistachio and white chocolate flavors.
Conclusion
I hope you enjoy baking and savoring these delightful pistachio white chocolate cookies as much as I do! They’re perfect for sharing with loved ones or enjoying as a comforting treat. Don’t hesitate to leave a comment below with your own baking experiences or any questions you may have. Happy baking, and enjoy every bite of these irresistible pistachio white chocolate cookies!
Pistachio White Chocolate Cookies: The BEST Pudding Mix Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
Soft, chewy, and bursting with pistachio and white chocolate, these easy cookies are made even better with pudding mix!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 box (3.4 ounces) instant pistachio pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup chopped pistachios
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Add instant pistachio pudding mix and mix well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in white chocolate chips and chopped pistachios.
- Drop by rounded tablespoons onto prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 9 to 11 minutes, or until edges are lightly golden brown.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pistachio, white chocolate, cookies, pudding mix cookies