Pistachio and White Chocolate Pudding Cookies

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Pistachio and White Chocolate Pudding Cookies

Prep time
35 mins
Cook time
11 mins
Total time
46 mins

Ingredients
  • 1 tsp baking soda
  • ½ tsp salt
  • 1⅔ cups all purpose flour
  • (1) 3.4 oz box instant pistachio pudding mix
  • ¾ cup unsalted butter, softened
  • 1 tsp clear vanilla extract
  • ¼ cup light brown sugar
  • ¾ cup granulated sugar
  • 1 cup white chocolate chips
  • 1 egg, room temperature
  • ½ cup chopped pistachios

Instructions
  1. Whisk together flour, pudding mix, baking soda and salt. Set aside.
  2. Cream sugars and butter together until light and fluffy.
  3. Add in egg and vanilla and beat until well blended.
  4. Gradually stir in dry ingredients.
  5. Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.
  6. Preheat oven to 325F.
  7. Line cookie sheet with parchment paper or lightly grease.
  8. Scoop out rounded tablespoons of cookie dough and place on prepared cookie sheet.
  9. Bake for 11-13 minutes or just until they are set. If you see any brown, pull them out.
  10. Remove from oven and let cool on baking sheet for several minutes before moving to a rack.

Notes
Recipe adapted from Andes Triple Chocolate Mint Pudding Cookies
If you want thicker cookies, bake at 350F for 8-10 minutes.





Note: http://www.momontimeout.com/2015/03/pistachio-and-white-chocolate-pudding-cookies-recipe/


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