Watergate Cookies
Delight your taste buds with Watergate Cookies—a pistachio-infused twist on traditional cookies that are as vibrant as they are delicious. These soft and chewy treats are loaded with rich white chocolate chips, buttery chopped pecans, and the secret ingredient: instant pistachio pudding mix, which gives them their signature nutty flavor and slight green hue. Ready in just 25 minutes, this recipe is perfect for a quick baking session, whether you're entertaining guests or indulging in a sweet snack. The combination of creamy textures, nutty undertones, and a hint of vanilla makes these cookies truly irresistible. Plus, they stay moist for days, making them ideal for sharing or savoring all week long. Bake up a batch today to experience this unique, crowd-pleasing dessert!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar
- 1 package (3.4 oz) instant pistachio pudding mix
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup chopped pecans
- 1 cup white chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer.
Add the pistachio pudding mix, eggs, and vanilla extract to the bowl. Mix until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to ensure soft cookies.
Fold in the chopped pecans and white chocolate chips until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the tops are slightly puffed. Avoid overbaking to keep the cookies soft.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the cookies once cooled, and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.8 g | 310% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 4070 mg | 177% | |
| Total Carbohydrate | 646.9 g | 235% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 394.4 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 640 mg | 49% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1853 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
