Despite my freckled complexion and pale skin, I’ve hardly got a streak of Irish in me. But that doesn’t seem to stop anyone from indulging in some St. Patrick’s Day celebration. So this year I took a baking approach with these pistachio white chocolate cookies. Their subtle green color and enticing flavor make them a no-brainer for any holiday gathering. I adapted this recipe and omitted any extra food coloring. I loved the pastel tone which didn’t veer into neon realms. Plus, using a pudding mix as part of the dry ingredients actually lends an incredibly moist, tender cookie. See full details below.
INGREDIENTS
- 1⅔ cups all purpose flour
- (1) 3.4 oz box instant pistachio pudding mix
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- ¾ cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 egg, room temperature
- 1 cup white chocolate chips
- ½ cup chopped pistachios
DIRECTIONS
- Whisk together flour, pudding mix, baking soda and salt. Set aside.
- Cream sugars and butter together until light and fluffy.
- Add in egg and vanilla and beat until well blended.
- Gradually stir in dry ingredients. Add food color if desired for a deeper green.
- Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.
- Preheat oven to 325F.
- Line cookie sheet with parchment paper or lightly grease.
- Scoop out rounded tablespoons of cookie dough and place on prepared cookie sheet.
- Bake for 12-14 minutes or just until they are set. If you see any brown, pull them out.
- Remove from oven gently press a few white chocolate chips into the top of each cookie.
- Let cool on baking sheet for several minutes before moving to a rack.
