Ingredients
- 2 cups all-purpose flour
- 1 box (3.4 oz / 96 g) instant pistachio pudding mix
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Optional mix-ins:
- ½ cup white chocolate chips
- ½ cup chopped pistachios
- ¼ cup sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk flour, pudding mix, baking soda, and salt.
- In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla until smooth.
- Gradually mix in dry ingredients until just combined.
- Fold in white chocolate chips or pistachios if using.
- Scoop tablespoon-sized dough balls onto the baking sheet.
- Bake for 9–11 minutes, until edges are set and centers are soft.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Do not overbake—cookies stay soft as they cool.
- Chill dough 20 minutes if cookies spread too much.
- For extra pistachio flavor, add almond extract (¼ tsp).
- Store in an airtight container for up to 4 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American