Pistachio Pudding Cookies Recipe

Introduction

Pistachio Pudding Cookies are soft, flavorful treats with a delightful nutty twist. Combining instant pistachio pudding mix with white chocolate chips and chopped pistachios creates a unique texture and taste that’s perfect for any occasion.

Ingredients

• 1 ⅔ cups all purpose flour
• 3.4 ounces instant pistachio pudding mix (1 box)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup light brown sugar
• ¾ cup granulated sugar
• ¾ cup unsalted butter (softened)
• 1 teaspoon clear vanilla extract
• 1 egg (room temperature)
• 1 cup white chocolate chips
• ½ cup chopped pistachios
• Green or blue food color (optional)

Instructions

1. Step 1: Whisk together the flour, instant pistachio pudding mix, baking soda, and salt in a bowl. Set aside.
2. Step 2: In a separate large bowl, cream the light brown sugar, granulated sugar, and softened butter together until the mixture is light and fluffy, about 3 to 5 minutes.
3. Step 3: Add the egg and vanilla extract to the creamed mixture, beating until well blended.
4. Step 4: Gradually stir in the dry ingredients from step 1. If desired, add green or blue food coloring to deepen the color.
5. Step 5: Fold in the white chocolate chips and chopped pistachios evenly. Refrigerate the dough for at least 30 minutes to firm up.
6. Step 6: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper or lightly grease it.
7. Step 7: Scoop rounded tablespoons of dough and place them spaced on the prepared baking sheet.
8. Step 8: Bake for 12-14 minutes, or until the cookies are just set. Avoid letting them brown.
9. Step 9: Remove from the oven and gently press a few extra white chocolate chips onto the top of each cookie while still warm.
10. Step 10: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a crunchier cookie, toast the chopped pistachios lightly before adding them to the dough.
• Try using white almond bark instead of white chocolate chips for a different texture and flavor.
• Omitting the food coloring keeps the cookie’s appearance natural and soft green due to the pudding mix.
• Make mini cookies by using a teaspoon-sized scoop for bite-sized treats.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. To reheat, warm cookies slightly in a low oven or microwave for a few seconds to bring back softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of instant pistachio pudding?

Instant pudding mix works best as it absorbs into the dough and helps with texture. Regular pudding mix is not recommended as it requires cooking and may alter the cookie consistency.

Why refrigerate the dough before baking?

Chilling the dough firms it up, which helps prevent the cookies from spreading too much during baking and enhances the flavors.

Pistachio Pudding Cookies Recipe

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★★★★★

4.9 from 96 reviews

Delightfully soft and flavorful Pistachio Pudding Cookies combine the creamy texture of instant pistachio pudding mix with crunchy chopped pistachios and sweet white chocolate chips. These cookies offer a unique twist on traditional cookies, featuring a subtle nutty flavor and optional vibrant green coloring, perfect for a festive treat or any time you crave a nostalgic dessert with a twist.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 59 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ⅔ cups all purpose flour
• 3.4 ounces instant pistachio pudding mix (1 box)
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ¼ cup light brown sugar
• ¾ cup granulated sugar
• ¾ cup unsalted butter (softened)
• 1 teaspoon clear vanilla extract
• 1 egg (room temperature)

Add-ins

• 1 cup white chocolate chips
• ½ cup chopped pistachios
• green or blue food color (optional)

Instructions

1. Mix Dry Ingredients: Whisk together flour, instant pistachio pudding mix, baking soda, and salt in a bowl until evenly combined. Set aside.
2. Cream Sugars and Butter: In a separate large bowl, beat the light brown sugar, granulated sugar, and softened unsalted butter together using a hand or stand mixer on medium speed until the mixture becomes light, fluffy, and creamy, about 3 to 5 minutes.
3. Add Egg and Vanilla: Add the room temperature egg and clear vanilla extract to the creamed mixture and beat until thoroughly incorporated and smooth.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently to blend into a consistent cookie dough. If desired, add a few drops of green or blue food coloring to enhance the pistachio color and stir until evenly mixed.
5. Fold in Add-ins: Gently fold the white chocolate chips and chopped pistachios into the dough, ensuring they are distributed evenly throughout. Cover the dough and refrigerate for at least 30 minutes to firm up.
6. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
7. Shape Cookies: Scoop out rounded tablespoons of the chilled dough and place them spaced apart on the prepared baking sheet, allowing room for spreading.
8. Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are set but the centers remain soft. Avoid letting the cookies brown noticeably.
9. Add Chocolate Chip Topping: Remove the cookies from the oven and gently press a few white chocolate chips onto the top of each cookie while still warm to enhance appearance and flavor.
10. Cool Cookies: Allow the cookies to cool on the baking sheet for several minutes to firm up before transferring them to a wire rack to cool completely, ensuring they set properly for the best texture.

Notes

• Refrigerating the dough helps prevent spreading and improves cookie texture.
• Use room temperature egg to ensure proper mixing and texture.
• Lightly greasing or parchment lining the baking sheet prevents cookies from sticking.
• Do not overbake; cookies should be removed before browning for a soft chewy center.
• Food coloring is optional and can be adjusted to your preferred shade for a festive look.

Keywords: Pistachio pudding cookies, white chocolate chip cookies, nutty cookies, soft cookies, homemade pistachio cookies