Ingredients
Scale
- 1 2/3 cups all-purpose flour (about 210 g) 🥣
- 3.4 oz instant pistachio pudding mix (1 box) 🌰
- 1 teaspoon baking soda 🧂
- 1/2 teaspoon salt 🧂
- 1/4 cup light brown sugar 🍯
- 3/4 cup granulated sugar 🍬
- 3/4 cup unsalted butter, softened 🧈
- 1 teaspoon clear vanilla extract 🍦
- 1 large egg, room temperature 🥚
- 1 cup white chocolate chips 🤍
- 1/2 cup chopped pistachios 🥜
- Green or blue food coloring (optional) 🎨
Instructions
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt until evenly combined.
- In a separate large bowl, cream the softened butter with the light brown sugar and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3–5 minutes.
- Add the egg and clear vanilla extract to the creamed mixture and beat until well blended and smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. If using, add a few drops of green or blue food coloring and mix until the dough is evenly tinted.
- Fold in the white chocolate chips and chopped pistachios with a spatula, reserving a few chips and pistachio pieces to press on top before baking if desired.
- Cover the dough and refrigerate for at least 30 minutes to firm up — this helps the cookies keep a thick, soft texture.
- Scoop rounded tablespoons of dough (about 1 tbsp per cookie) and place them on the prepared baking sheet about 2 inches apart.
- Bake for 12–14 minutes, or until the cookies are set but not browned. If edges or bottoms begin to brown, remove immediately to prevent overbaking.
- Remove the baking sheet from the oven and gently press a few extra white chocolate chips and pistachio pieces into the tops of the warm cookies. Let cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.