It’s that time of year again: The Great Food Blogger Cookie Swap! I participated in the cookie swap last year and it was a lot of fun. I couldn’t pass up the chance to share some holiday cookies and get three dozen cookies in return! This year, the swap partnered with Cookies for Kids’ Cancer to raise money for this great cause.
I have been snacking on pistachios for months now, so I knew that I wanted to feature them in whatever cookies I made. These pistachio pudding cookies are simple–nothing crazy going on here, and I love the mix of the salty pistachios with the sweet cookie dough and pudding.
Thank you to Allison at Creative Crops for her mint chocolate chip cookies, Laura at Main Line Feast for her toblerone almond cookies, and Anna at Anna Dishes for her lemon sugar cookies and cranberry cookies. They were all so delicious, and everyone I shared them with loved them as well! So glad to have discovered these great new blogs as well!
Pistachio White Chocolate Chip Cookies
- 2 sticks unsalted butter, room temperature (1 cup)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 package pistachio pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup pistachios, chopped
Preheat oven to 350 degrees.
Beat butter and sugars together until well blended and creamy. Add in pudding mix, eggs, and vanilla extract and mix to combine. In another bowl, sift together flour, baking soda, and salt. Gradually add dry ingredients to the wet ingredients and mix until just combined. Stir in white chocolate chips and pistachios.
Spoon cookie dough onto baking sheet, prepared with parchment paper or a silpat. Bake for 10 minutes until golden around the edges. Remove from the oven and let cookies cool on the sheet for a minute or two, then remove to a wire cooling rack to let cook completely. Enjoy!