Description
These Pistachio Pudding Cookies are soft, chewy, and bursting with nutty flavor thanks to instant pistachio pudding mix and yellow cake mix. White chocolate chips add creamy sweetness, making them an easy and irresistible treat for any occasion.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant pistachio pudding mix (dry, not prepared)
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 1/2 teaspoon almond extract
- 1 1/2 cups white chocolate chips, divided
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine yellow cake mix, pistachio pudding mix, oil, eggs, and almond extract. Stir until a thick dough forms.
- Fold in 1 cup of the white chocolate chips.
- Scoop dough using a 2-tablespoon cookie scoop and place on baking sheets about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers are slightly soft.
- Remove from oven and press remaining white chocolate chips into the tops.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap yellow cake mix with white or vanilla cake mix for a different flavor base.
- Replace oil with melted butter for a richer taste.
- Add 1/2 cup chopped pistachios for crunch.
- Optional: Add a few drops of green food coloring for a brighter color.
- Freeze baked cookies for up to 3 months; thaw before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
