Tuesday, November 15, 2016

White Chocolate & Pistachio Pudding Cookies


I've been adding a package of instant pudding mix to my cookie dough for a few years now - I love the result of thicker and softer cookies. For this recipe, I used pistachio pudding rather than vanilla, which perfectly accents the sweet white chocolate and salty, crunchy pistachios. 

ingredients
1 cup (1 stick) butter, softened
 3/4 cup granulated sugar
3/4 cup packed light brown sugar
 2 teaspoons vanilla extract
2 large eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 package pistachio pudding dry mix
2 cups white chocolate chips
1 cup chopped pistachios

recipe
 {1}
Preheat oven to 350 degrees. In a stand mixer, cream together butter and sugars on medium speed. Add vanilla. Add eggs one at a time, beating well after each addition.
{2}
In a separate bowl, combine flour, salt and baking soda.
{3}
Slowly add the flour mixture, stopping halfway through to scrape down the bowl. Add the dry pudding mix.
{4}
Add white chocolate chips and chopped pistachios. Mix on low speed until incorporated.
{5}
Using a 1-inch cookie scoop, place balls of cookie dough on a non-stick baking sheet about 1 inch apart. Lightly press down to flatten the balls of cookie dough just a bit. Bake at 350 for 9-11 minutes. Cool on a wire rack and store in an air-tight container or freeze for later. Enjoy!
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