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Pistachio cookies have long been cherished for their unique flavor profile, but adding instant pudding mix transforms the typical cookie experience into something truly special. The pudding mix not only infuses the cookies with a rich, creamy taste but also enhances their texture, making them soft and chewy. As you bite into these cookies, you will enjoy the satisfying crunch of crushed pistachios complemented by the smoothness of melted white chocolate chips.

Pistachio Pudding Cookies

Discover the joy of baking with Pistachio Dream Pudding Cookies, a delightful blend of buttery cookies, crunchy pistachios, and creamy white chocolate. This unique recipe transforms traditional cookies by incorporating instant pudding mix for a soft and chewy texture. With easy step-by-step instructions, learn how to master these sweet treats that are perfect for sharing or enjoying on your own. Elevate your dessert game and impress friends and family with this flavorful creation!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 (3.4 oz) package instant pistachio pudding mix

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup crushed unsalted pistachios

1 cup white chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Mix the Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-4 minutes.

      Add Pudding Mix and Eggs: Incorporate the instant pistachio pudding mix into the butter and sugar mixture, followed by the eggs and vanilla extract. Mix until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

          Fold in Nuts and Chips: Gently fold in the crushed pistachios and white chocolate chips if using. Be careful not to overmix; you want to keep the cookies tender.

            Scoop the Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.

                Cool: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                  Enjoy: Once completely cool, serve the cookies with a cup of tea or coffee, or simply enjoy them as a delightful snack!

                    Prep Time, Total Time, Servings: 15 mins | 25 mins | 24 cookies