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Pistachio, Cherry, White Chocolate Cookies

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  • 1.5 cups of roasted unsalted pistachios @keenanfarms
  • 5 c all purpose flour
  • 1 large box of Jello-O instant vanilla pudding mix
  • 1 teaspoon salt
  • 3 teaspoon baking soda
  • 2 teaspoons good vanilla extract or bean paste
  • 2 cups of salted butter at room temperature
  • 1.5 c. granulated sugar
  • 1.5 c. brown sugar
  • 4 room temperature eggs
  • 1 c. cherry juice
  • 1 package of dried cherries
  • 2 c. white chocolate chips


  • First, you will want to grind up about two cups of roasted unsalted and shelled, pistachios. Maybe have the kids shell them for you! Pulse shelled nuts in a food processor until you have a fine crumb. Some pieces will be bigger than others, texture baby! This should yield 1 & 1/2 cups of crumb with a little extra for topping later.
  • Set your oven to preheat at 325 degrees.
  • Add your dried cherries to a bowl of cherry juice and let them soak in it for about 5 min. Drain them and then chop the cherries up. Set aside.
  • In a standing mixer bowl, cream butter and sugars until light and fluffy. Add room temperature eggs, one at a time until each is incorporated. Add vanilla pudding mix and extract.
  • In a large mixing bow, whisk together flour, baking soda, salt and pistachio.
  • Slowly add dry mixture, to butter and sugar/butter mixture. Mix with a paddle attachment until just combined. Add in white chocolate chips and mix until just combine.
  • I scoop out balls of dough with an ice cream scooper and press a couple chips, pistachio crumbs and cherries into the top of each ball to make a real pretty cookie. Line dough balls up on a cookie sheet and freeze them for at least 15 min. Once hard, you can bake some, and put the rest in a zipper bag to bake another time. Keep them in the freezer until needed.
  • Bake for 12-15 min, depending on your oven.