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Pistachio and White Chocolate Pudding Cookies
Pistachio and White Chocolate Pudding Cookies are made with white chocolate chips and pistachio pudding mix. Perfect for pistachio ice cream lovers! Hooray!!!! It’s time to bake some cookies!!!! While vanilla and chocolate pudding are popular, don’t overlook the power of pistachio pudding. I swear, once they try these soft cookies with the subtle pistachio pudding flavor and white chocolate chips, they will be hooked.
This batch of cookies makes 40 delicious Pistachio and White Chocolate Pudding Cookies, which you’ll love. They’re tiny, only a few bites each. I like tiny cookies because you can eat two at a time! Obviously, two cookies are preferable to one! These Pistachio White Chocolate Chip Pudding Cookies are perfect for St. Patrick’s Day, Christmas, or any other occasion. Make a batch today to enjoy a pillowy soft cookie.
What’s in this Cookie Recipe?
Butter, granulated sugar, brown sugar, flour, salt, and chocolate chips are all present in this classic chocolate chip cookie recipe. Pistachio pudding mix and white chocolate chips are used in this recipe. A few drops of green food coloring are added to make the cookies a brighter green cookie.
How Do Make These Cookies?
- Combine the baking soda, flour and set them aside.
- Combine the pudding mix, eggs, vanilla extract, and food coloring in a mixing bowl.
- Preheat oven to 350°F and bake for 8 minutes, or until just set.
Note: Allowing the cookies to brown will ruin their lovely color.
How Do You Freeze Cookie Dough?
I like to make batches of chocolate chip pudding cookies ahead of time so that I can make them on the spur of the moment without having to get out the stand mixer. If you want to do the same, prepare them until they’re ready to bake. Roll them out, place them on a plate or a parchment-lined baking sheet, and freeze them until firm. Place them in a resealable plastic bag once they’ve been frozen. Put the date on the label. When baking, add another minute or two to the baking time.
Pistachio and White Chocolate Pudding Cookies Recipe:
Pistachio and White Chocolate Pudding Cookies
Ingredients
Ingredients:
- 2 ⅔ Cups all-purpose flour
- 1-2 tsp baking soda
- 6 oz butter softened
- 5 oz brown sugar
- 2 cup instant pistachio pudding package
- 2-3 eggs
- 1-2 tsp vanilla extract
- green food coloring few drops
- 3 cups white chocolate chips
Instructions
Instructions:
- Preheat the oven to 350F. Using a non-stick baking sheet, line a cookie sheet.
- Combine flour and baking soda in a sifter; set aside.
- Cream the butter and sugars together in the bowl until light and fluffy. Mix in the pudding until everything is well combined
- In a separate bowl, whisk together the eggs, vanilla, extract, and green food coloring.
- Scrape down the mixing bowl, then gradually add the flour mixture until thoroughly combined. Then add white chocolate chips.
- Roll into 40 balls and place on greased baking sheet
- Bake for 10 minutes, or until just set in the middle—do not overbake!
- Allow cooling for a few minutes on the baking sheet before removing to cool completely and serving.
Notes
- It is not necessary, but recommended, to chill the dough after rolling the cookies into balls. Refrigerate for at least 30 minutes, but up to 24 hours.
Nutrition
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