In my efforts to finish off the last batch of pistachios (I had in this huge bag- I’ve been snacking on for months!) and a little left over white chocolate chips- I was on the search for something quick and easy- and I found a cran-pistachio cookie recipe from the girls who ate everything’s blog-so I just added the white chocolate chips and tadaaa!
It’s incredibly easy cookie recipe for any pistachio lover. The texture of these cookies is so amazingly soft and chewy.
Cran-Pistachio White Chocolate Chip Cookies
Recipe adapted from:Betty Crocker
- 1 pouch Betty Crocker Sugar Cookie Mix
- 1 box (4 serving size) pistachio instant pudding and pie filling mix
- 1/4 cup flour
- 1/4 cup white chocolate chips
- 1/2 cup butter, melted
- 2 eggs
- 1 cup dry roasted salted pistachio nuts, chopped
- 1/2 cup dried cranberries, chopped
Preheat oven to 350 degrees.
In a large bowl stir together sugar cookie mix, pudding, and flour. Add the melted butter and eggs and stir until incorporated. It will look firm and doughy like this.
Gently add pistachios, cranberries and white chocolate chips Stir til combined.
Drop by rounded tablespoonfuls onto a parchment lined cookie sheet. I let my toddler use his hands and roll a few balls- the dough is that easy to work with!
Bake for 8-10 minutes. I baked them for exactly 9 minutes and then cooled on the pan for 2 minutes before I transferred to wire rack to cool completely.
Be careful as to not overbake these cookies! The cookies won’t look done but if you bake them too long you will lose this incredible soft chewy texture and they won’t be as green!
Store in an airtight container and enjoy!!!
Makes approximately 2 1/2 dozen cookies.