Pistachio Pudding Cookies in Your Pressure Cooker
These soft and chewy Pistachio Pudding Cookies are infused with pistachio instant pudding mix, white chocolate chips, and real pistachios—easy to make in a pressure cooker or oven!
Equipment
- 1 Mixing bowl Large
- 1 Hand mixer
- 2 Cookie sheet Lined with parchment or silicone mats
- 1 Small cookie scoop 1 tablespoon size
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- ½ cup light brown sugar lightly packed
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 package pistachio instant pudding mix 3.4 oz
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate baking chips
- ½ cup shelled pistachios roughly chopped
Instructions
Instructions
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats.
- In a large bowl, cream the softened butter until smooth. Add both sugars and beat until fluffy.
- Add the eggs one at a time, mixing well after each. Mix in the pistachio pudding mix and vanilla extract until combined.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients until just combined.
- Fold in white chocolate chips and chopped pistachios.
- Using a 1-tablespoon scoop, shape dough balls and place on prepared cookie sheets about 2 inches apart.
- Bake for 12 minutes or until edges are lightly golden.
- Let cookies cool on sheet for 2 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature up to 5 days.
- Optional: To freeze unbaked dough, freeze scoops on tray, then transfer to bag. Bake from frozen by adding 1-2 minutes to bake time.
Notes
To keep cookies soft, store them with a piece of white bread. Freeze baked cookies for up to 3 months; microwave before eating for fresh-baked feel.