Description
These Pistachio White Chocolate Cookies are soft, chewy, and bursting with flavor. Made with a yellow cake mix base enhanced by instant pistachio pudding and a hint of almond extract, they’re studded generously with white chocolate chips for a sweet, nutty delight that’s easy to prepare and perfect for dessert or snacking.
Ingredients
Dry Ingredients
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.4-ounce) box instant pistachio pudding mix (dry, do not prepare)
Wet Ingredients
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 1/2 teaspoon almond extract
Add-ins
- 1 1/2 cups white chocolate chips, divided
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry and Wet Ingredients: In a large mixing bowl, combine the yellow cake mix, instant pistachio pudding mix, canola or vegetable oil, eggs, and almond extract. Stir the mixture until a thick, uniform dough forms without any dry patches.
- Fold in White Chocolate Chips: Gently fold in 1 cup of white chocolate chips into the dough, evenly distributing the sweet, creamy bits throughout the batter.
- Portion Dough on Baking Sheets: Using a 2-tablespoon cookie scoop, drop the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are set and the centers appear slightly underbaked for a soft texture.
- Add Remaining White Chocolate Chips: Immediately after removing the cookies from the oven, press the remaining 1/2 cup of white chocolate chips on top of each cookie for an attractive finish and extra flavor.
- Cool the Cookies: Let the cookies cool for 5 minutes on the baking sheets. Then transfer them to a wire rack to cool completely, ensuring they set properly without losing softness.
Notes
- Using a cookie scoop helps to keep cookies uniformly sized for even baking.
- The slight underbaking of the center ensures a soft and chewy texture once cooled.
- Do not prepare the pistachio pudding mix; use it dry as an ingredient to add flavor and moisture.
- You can substitute almond extract with vanilla extract if preferred, but almond extract complements the pistachio flavor well.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
