Ingredients
Scale
For the Crust:
- For the cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 oz) package instant pistachio pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips (optional)
- For the glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1/4 cup chopped pistachios (for topping)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Add the pistachio pudding mix and mix until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in white chocolate chips if using.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden but centers are still soft.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
- For the glaze (optional): Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and sprinkle with chopped pistachios.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For extra chewiness, slightly underbake the cookies. The pudding mix adds moisture and flavor, so don’t skip it!