My Kitchen got a full overhaul tonight. We’re leaving for Vacation soon and I wanted to go through it all and use up as much as I could before we go. I can’t even help myself, I have so much stuff in there! A full fridge and pantry makes my day!
A great way to use up partial bags in the baking section is to make cookies! I love them in every shape and form. Cookie bars, Skillets or just the standard drop and bake version. I usually go with semi sweet chocolate chips but tonight I found some pistachios and had to try something different.
These cranberry, pistachio and white chocolate chip pudding cookies have it all going on. Salty, sweet, creamy, chewy – delicious!
- ½ cup butter, softened
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla
- 1⅓ cup flour
- 1 (4 serving) pkg instant vanilla pudding
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup dried cranberries
- ½ cup pistachios, roughly chopped
- ½ cup white chocolate chips
- Preheat the oven to 350 degrees.
- Cream the butter with the sugars.
- Add the egg and vanilla. Mix until fully incorporated.
- Stir in the flour, pudding mix, baking soda and salt.
- Add the cranberries, pistachios and white chocolate chips.
- Drop by large spoonfuls onto a cookie sheet.
- Bake for 10-12 minutes
This cookie is entered in the EatInEatOut Christmas in July Cookie Contest!
I love the idea of combining cranberries, white chocolate and pistachios! Also I love the texture pudding gives to cookies. Thanks for sharing!
Thanks! Same goes for your cookies. Hello brown butter peanut butter chocolate chunk cookies!