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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.

Ingredients

Scale

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

Find it online: https://lieblingsmahlzeit.com/pistachio-pudding-cookies-recipe/