If you’re looking for a chewy cookie that is sweet and salty and packed with goodness, this is it! I love the chewy craisins, sweet white chocolate chips, and roasted salted pistachios that add the perfect crunch.
When I first made these cookies I knew that I would love them, but wasn’t sure if my family would like them. Well, they loved them! My husband couldn’t stay out of them and my daughter was sad when they were all gone.
Ingredients for the Best Ever Pistachio Cookies:
- 1 2/3 cups all-purpose flour
- 1 small (3.4oz) box of instant pistachio pudding mix (not prepared)
- 1 tsp. baking soda
- 1 1/2 sticks salted butter, 3/4 cup, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1-2 drops green food coloring, optional
- 1 cup white chocolate chips
- 1/2 cup roasted and salted pistachios, chopped
LET’S MAKE SOME PISTACHIO COOKIES:
Preheat the oven to 350 degrees Fahrenheit. Add the flour, baking soda, and pistachio pudding mix to a bowl and whisk together. (if you’re using unsalted butter, you can add 1/2 tsp. salt here.)
Next, cream together the butter and sugars, then add the egg and mix until incorporated.
Add the food coloring, if using, and mix until incorporated.
ADDING THE DRY INGREDIENTS:
Add the dry ingredients in batches. I usually add half, mix it in, then add the rest and mix it. Then add in the dried cranberries, white chocolate chips, and chopped pistachios.
READY TO BAKE!
Scoop the cookies using a tablespoon cookie scoop, or spoon, and place on an ungreased baking sheet.
Bake in a 350-degree oven for 10 to 12 minutes until barely browned on the edges. Allow to cool on the pan for just a few minutes, then move to a cooling rack. Store in an airtight container at room temperature for up to 5 days.
SNACK TIME:
Go ahead and have one!
We hope you love these yummy cookies as much as we do!
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Pistachio Cookies with White Chips and Craisins
Ingredients
- 1 2/3 cup all-purpose flour
- 1 box instant pistachio pudding 3.4 ounce box, unprepared
- 1 tsp baking soda
- 1 1/2 sticks salted butter 3/4 cup, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 drops green food coloring optional
- 1 cup white chocolate chips
- 1/2 cup roasted salted pistachios chopped
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Combine flour, dry pudding mix, baking soda in a bowl
- In the bowl of a mixer, cream butter and sugars together.
- Add the egg and mix.
- Add food coloring, if using, until incorporated.
- Add half the dry ingredients and mix.
- Add remaining dry ingredients and mix until combined, then fold in the white chips, craisins, and chopped pistachios.
- Using a one tablespoon scoop or spoon, scoop dough onto ungreased cookie sheets and bake at 350-degrees for 10-12 minutes until barely browned and set.
- Allow to cool on baking sheet for 3 minutes, then transfer to a cooling rack.
- Store in an airtight container at room temperature up to 5 days.
