Pistachio and White Chocolate Pudding Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 2/3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar, light
  • 1 tsp Clear vanilla extract
  • 3/4 cup Granulated sugar
  • 1 3.4 oz box Pistachio pudding mix, instant
  • 1/2 tsp Salt
  • 1 cup White chocolate chips

• Nuts & Seeds

  • 1/2 cup Pistachios

• Dairy

  • 3/4 cup Butter, unsalted

Found on momontimeout.com

Description

Ingredients

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

Directions

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