Pistachio White Chocolate Chip Pudding Cookies are made with pistachio pudding mix & white chocolate chips. Perfect for those who love pistachio ice cream!
Hooray!!!! It’s time for cookies!!!!
While vanilla and chocolate pudding are fan favorites, you can’t forget how great pistachio pudding really is. I swear that once they try these soft cookies you will be hooked with the nice subtle pistachio pudding flavor and white chocolate chips.
Post Contains Affiliate Links. Read my full disclosure HERE
We are in week 3 of school and have already had a black eye (from a fall), a bit hand, and a Hand, Foot, and Mouth warning. Here’s hoping that Hunter (and the rest of us!) don’t get Hand, Foot & Mouth since it’s ‘just’ in the preschool, but not in his specific class room (yet!).
And, let’s not forget, that we have a Hurricane currently tracking our way. We are still quite a few days out from feeling the effects of it, but I could still do without it wrecking havoc on our Labor Day weekend.
I can’t wait to just get through the rest of the week and past the weekend. Let’s hope that we are spared from illness and a Cat 3 storm.
Pistachio White Chocolate Chip Pudding Cookies
I’m sorta losing track of how many yummy pudding cookie recipes I have on here. They are just so dang addicting that I love to make them. It’s fun trying all different combinations of puddings and different chips.
Pistachio pudding is one of my favorites, same with pistachio ice cream. I was drawn to my love of that mellow nutty flavor when I was working on these cookies. Instead of using semi sweet chocolate chips, I decided to use white chocolate chips. I thought they wold pair well together, and they do! The white chocolate doesn’t compete with the
You’ll be happy that this batch of cookies makes 36 delicious Pistachio White Chocolate Chip Pudding Cookies. They are small- just a few bites each. I like littel cookies because you can then eat 2! Obviously 2 cookies is better than 1!
Now, if you like bigger cookies, double their size so you end up with 18 cookies. Increase the baking time by another minute. Again, be sure not to let them get too brown. Once set, let them sit on the baking sheet for another minutes, until you can easily remove them to cool on a wire baking rack.
Pistachio White Chocolate Chip Pudding Cookies are a must make for St Patrick’s Day, Christmas, or any day. Make a batch to enjoy that pillow soft cookie today.
What is in Pistachio White Chocolate Chip Pudding Cookies?
Like your typical chocolate chip cookie recipe, there is butter, granulated sugar, brown sugar, flour, salt, and chocolate chips. This recipe features pistachio pudding mix and white chocolate chips. The addition of a few drops of green food coloring helps give the cookies a brighter green color.
How do to make these cookies
Sift together the flour, baking soda; set aside. Beat the butter and sugar using a stand mixer or a hand beater. Once that is fluffy, beat in the pudding mix. From there add in the eggs, vanilla extract, and food coloring. Beat in the flour and baking soda. Lastly, mix in the chocolate chips. Bake for about 8 minutes, until just set. Don’t let the cookies brown, it will ruin their pretty color.
How to freeze the cookie dough
I love making batches of chocolate chip pudding cookies in advance so that I can pull them out on a whim, without having to pull out the stand mixer right that moment. If you want to do the same, you prepare them up until you bake them. Roll them out, place them on a plate or lined baking sheet, and put in the freezer until solid. Once frozen, bag them up in a resealable plastic bag. Label with the date. Add another minute or 2 to the bake time when baking.
More Yummy Pudding Cookies
- 2 1/4 Cups flour
- 1 teaspoon baking soda
- 3/4 Cup butter, softened
- 3/4 Cup brown sugar
- 1/4 Cup sugar
- 1 3.4 oz package instant pistachio pudding
- 2 eggs
- 1 teaspoon vanilla extract
- few drops green food coloring
- 2 cups white chocolate chips
- Preheat oven to 350F. Line a cookie sheet with a non-stick baking sheet.
- Sift together flour and baking soda; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy. Add in pudding and beat until well blended. Beat in the eggs, vanilla, extract, green food coloring mix again.
- Scrape down the sides of the bowl, then beat in the flour mixture slowly until well incorporated. Add the white chocolate chips and beat just until they are incorporated.
- Roll into 36 1" balls and place on greased baking sheet. (They don't spread too much, but you still want to give them some room. I typically fit 12 per baking sheet.)
- Bake for 8-10 minutes or, until just set in the center- Do not let them get brown! Let cool on the baking sheet for a few minutes before removing to completely cool and enjoy.
Chilling the dough AFTER you roll the cookies into the balls is not required but suggested. Chill for at least 30 minutes, and for up to 24 hours.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 84mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 2g