Pistachio Cookies
These pistachio cookies strike a wonderful balance between rich flavors and comforting textures, with the added crunch of pistachios and sweetness of white chocolate, making them perfect for family gatherings or enjoying with tea.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Structure
- 1 teaspoon baking soda Leavening agent
- 0.25 teaspoon salt Enhances flavor
Wet Ingredients
- 2 sticks butter at room temperature Moisture
- 0.5 cup light brown sugar packed Richness
- 0.5 cup granulated sugar Sweetness
- 2 large eggs Binding
- 1.5 teaspoons pure vanilla extract or imitation vanilla flavor Flavor
- 1 package pistachio instant pudding (3.4 oz) Moisture and flavor
Mix-Ins
- 1 cup roughly chopped pistachios Crunch
- 1 cup white chocolate chips Sweetness
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit and line two large baking pans with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large bowl, cream the room-temperature butter with the light brown sugar and granulated sugar until light and fluffy.
- Beat the eggs into the creamed mixture one at a time, then add the vanilla extract and mix until just combined.
- Add the pistachio instant pudding to the mixture and beat until thoroughly combined.
- Gradually stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon.
- Once the flour is just incorporated, gently fold in the chopped pistachios and white chocolate chips.
Baking
- Form 2-inch balls from the cookie batter and place them evenly spaced on your prepared baking pans.
- Gently press down on the tops of the cookie balls and bake for 12 to 15 minutes.
- Watch for the cookies to become lightly golden around the edges and for the tops to begin drying out.
Notes
Use room-temperature butter for better texture, avoid overmixing the dough, and allow cookies to cool slightly on the baking sheet before transferring to a wire rack. You can chill the dough if it feels too sticky.