Pistachio Pudding Cookies

🧂 Ingredients

• 1 cup butter

  (softened, at room temperature)
• ½ cup sugar
• ½ cup light brown sugar

  (packed)
• 2 large eggs

  (at room temperature)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ teaspoon salt
• 1 teaspoon baking soda
• 3.4 oz instant pistachio pudding mix

  (one package is 3.4 ounces)
• 2¼ cups all-purpose flour

  (spooned and leveled)
• ½-¾ cup pistachios

  (chopped)
• 1½ cups white chocolate chips

Instructions

• 1 Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• 2 Use your stand mixer or hand mixer to cream together the butter, sugar, and
  brown sugar until light and fluffy (about 3 minutes at medium-high speed). Stop
  to scrape down the sides and bottom of the bowl as needed. Add in the eggs, one
  at a time, and mix between each one. Then add the vanilla and almond extract and
  beat until combined.
• 3 Add the salt, baking soda, and instant pistachio pudding mix and mix until
  thoroughly combined.
• 4 Gradually add in the flour in small increments, mixing slowly until combined.
  The dough should have a texture similar to playdough, and not be stiff or
  crumbly.
• 5 Use a silicone spatula to stir in the chopped pistachios and white chocolate
  chips until evenly distributed.
• 6 Use a cookie scoop (or measuring spoon) to drop heaping tablespoons onto the
  prepared baking sheet, leaving about 2 inches between each cookie.
• 7 Bake in the oven at 350°F (175°C) for 8-10 minutes, or until the tops have set
  and the edges are beginning to turn golden.
• 8 Remove the cookies from the oven and allow them to cool for a few minutes before
  moving them to a wire rack to finish cooling.

Nutrition Info