Soft and Chewy Pistachio Pudding Cookies – A Delectable Blend of Nutty Pistachios and Decadent White Chocolate Chips
Tip: These soft and chewy cookies are a perfect treat for any occasion. With a delicious combination of nutty pistachios and sweet white chocolate chips, they make a great snack or dessert. Each cookie contains around 180-200 calories, so you can enjoy them without feeling guilty. They're perfect for afternoon tea, parties, or as a homemade gift for someone special.
Ingredients:
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1 box (3.4 oz) instant pistachio pudding mix
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1 and 3/4 cups all-purpose flour
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1/2 tsp baking soda
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1/2 tsp salt
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1 cup unsalted butter (softened)
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1/2 cup granulated sugar
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1 cup packed brown sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup shelled pistachios (roughly chopped)
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1 cup white chocolate chips
Instructions:
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Preheat the Oven:
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure that the cookies don't stick and to make cleaning easier.
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Mix Dry Ingredients:
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In a medium-sized bowl, whisk together the all-purpose flour, pistachio pudding mix, baking soda, and salt. This mixture helps give the cookies their soft, chewy texture and pistachio flavor.
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Cream the Butter and Sugars:
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In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This can take about 2-3 minutes with an electric mixer. The fluffy texture will make the cookies tender.
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Add Eggs and Vanilla:
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Add the two large eggs to the butter-sugar mixture, one at a time, beating well after each addition. Stir in the vanilla extract, ensuring everything is well incorporated.
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Combine Wet and Dry Ingredients:
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Gradually add the dry ingredients to the wet ingredients, mixing until combined. Be careful not to overmix, as this can affect the texture of the cookies. The dough should be thick and slightly sticky.
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Add the Pistachios and White Chocolate Chips:
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Fold in the chopped pistachios and white chocolate chips with a spatula or spoon. Make sure the pistachios are evenly distributed throughout the dough.
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Shape the Cookies:
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Using a tablespoon or cookie scoop, drop rounded scoops of dough onto the prepared baking sheets. Space the dough balls about 2 inches apart to allow for spreading while baking.
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Bake the Cookies:
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Bake the cookies in the preheated oven for 10-12 minutes. The cookies should be slightly golden at the edges but still soft in the center. If you like your cookies chewier, take them out closer to the 10-minute mark. They will firm up as they cool.
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Cool and Serve:
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Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy them while still slightly warm for that extra gooey texture!
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Energy-Saving Tip:
To save energy, consider using a toaster oven if you're only baking a small batch. This will heat up more quickly and use less energy than a conventional oven, making it a more efficient option for small batches of cookies.
Who Will Benefit from These Cookies:
These Pistachio Pudding Cookies are perfect for anyone who enjoys nutty and sweet treats. They're a great option for:
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People who love pistachios or are looking to try a new flavor combination in their cookies.
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Those with a sweet tooth who enjoy the richness of white chocolate mixed with a subtle nutty flavor.
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Baking enthusiasts who want a quick and easy recipe that still delivers big flavor.
However, these cookies might not be suitable for those with:
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Nut allergies, as they contain pistachios.
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People following low-sugar or low-calorie diets, as these cookies are rich in sugars and fats.
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Those with gluten sensitivities, unless you substitute the flour with a gluten-free version.
These cookies are perfect for anyone who enjoys soft, chewy treats and is looking for something a little different from the usual chocolate chip cookie. Enjoy them as a snack, a dessert, or even as part of a homemade gift for family and friends!
