Pistachio White Chocolate Chip Pudding Cookies
Soft, chewy, and nutty with a hint of green flair, these pistachio pudding cookies loaded with white chocolate chips are pressure-cooker magic for cookie lovers.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ cup butter softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 package instant pistachio pudding mix 3.4 oz package
- 2 eggs
- 1 teaspoon vanilla extract
- few drops green food coloring optional
- 2 cups white chocolate chips
Instructions
Instructions
- Mix flour and baking soda in a bowl and set aside.
- Cream together butter, brown sugar, and sugar until fluffy.
- Add in pistachio pudding mix and beat until combined.
- Beat in the eggs one at a time, then mix in vanilla extract and green food coloring.
- Slowly mix in the flour mixture until just combined.
- Fold in the white chocolate chips gently.
- Drop rounded spoonfuls of dough onto parchment-lined plate for pressure cooker.
- Cook in pressure cooker on high pressure for 10 minutes, then perform a slow release.
- Open lid and let cookies cool on parchment for several minutes.
- Transfer to cooling rack and enjoy.
Notes
Store cookies in airtight container with a piece of bread for extra softness or freeze for later enjoyment.