Pistachio Pudding Cookies is a traditional American recipe for a classic cookie made with green pistachio pudding mix that's excellent for Halloween. The full recipe is presented here and I hope you enjoy this classic American version of: Pistachio Pudding Cookies.
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Soft, chewy Pistachio Pudding Cookies with white chocolate and real pistachios. Easy, no-chill cookie recipe that stays tender for days. Freezer-friendly and festive.
Ingredients:
230g unsalted butter, softened
150g granulated sugar
150g light brown sugar
100g instant pistachio pudding mix
2 large eggs
1 tsp vanilla extract
270g plain flour
1 tsp baking soda
1/2 tsp salt
170g white chocolate chips
150g shelled pistachios, coarsely chopped
Method:
Pre-heat your oven to 180°C. Line two baking trays with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
In a large bowl, cream togehter the softened butter, granulated sugar, and brown sugar until light and creamy (about 2 minutes).
Add in the instant pistachio pudding mixing until evenly distributed. Beat in the eggs one at a time, then add the vanilla and mix until smooth.
Add the dry ingredients to the wet ingredients and mix on low until the flour just disappears; do not over-mix.
Fold in the white chocolate chips and chopped pistachios.
Scoop dough into 1 1/2 tablespoon portions and arrange 5cm apart on the prepared baking trays.
Transfer to the centre of your pre-heated oven and bake 9� minutes, until the edges are set and the centres look slightly underbaked.
Let cookies cool on the baking trays for 5 minutes, then transfer to a wire rack to cool completely.
