Pistachio Pudding Cookies: A Nutty and Delicious Treat
If you’re a fan of pistachio and crave a unique cookie flavor, these Pistachio Pudding Cookies are the perfect sweet treat for you! These cookies have a soft and chewy texture, thanks to the addition of instant pistachio pudding mix, and they’re loaded with white chocolate chips and crunchy pistachios. Whether you’re baking them for a special occasion or just for fun, they’re sure to be a hit with everyone who tries them.
Ingredients:
- 1 ⅔ cups (200 g) all-purpose flour (stir, spoon, and level)
- 3.4 oz (96 g) small box instant pistachio pudding mix (dry, not prepared)
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, gently packed
- 1 large egg
- 1 tsp clear vanilla extract (or ½ tsp almond extract)
- 1 drop green food coloring (optional)
- 1 cup (170 g) white chocolate chips
- ½ cup (56 g) shelled pistachios, chopped
Directions:
Step 1: Preheat the Oven
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
Step 2: Mix the Dry Ingredients
- Whisk the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt. Set aside for later.
Step 3: Cream the Butter and Sugar
- Cream the Butter and Sugar
In the bowl of an electric mixer fitted with a paddle attachment, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy. This should take about 2-3 minutes.
Step 4: Add the Egg and Flavoring
- Add Wet Ingredients
Add the egg, vanilla extract (or almond extract), and a drop of green food coloring (if using) to the butter mixture. Mix until combined and smooth.
Step 5: Combine Dry and Wet Ingredients
- Incorporate Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix.
Step 6: Add the Mix-ins
- Fold in the White Chocolate and Pistachios
Gently fold in the white chocolate chips and chopped pistachios until evenly distributed throughout the dough.
Step 7: Shape and Bake the Cookies
- Scoop the Dough
Using a cookie scoop or spoon, scoop about 1 ½ to 2 tablespoons of dough per cookie onto the prepared baking sheets. Space the dough balls 2-3 inches apart to allow room for spreading. - Bake the Cookies
Bake the cookies for 10-12 minutes, or until the edges are light golden brown. The centers may still look slightly underdone, but they will firm up as they cool.
Step 8: Cool and Serve
- Cool the Cookies
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Summary:
- Prep Time: 15 minutes
- Cooking Time: 10-12 minutes
- Total Time: 27 minutes
- Calories: 190 kcal per serving
- Servings: 24 cookies
Tips for the Best Pistachio Pudding Cookies:
- Use Clear Vanilla or Almond Extract: The hint of almond extract pairs wonderfully with the pistachio flavor, but if you prefer a more neutral taste, use clear vanilla extract.
- Food Coloring: The drop of green food coloring is optional but adds a fun, vibrant look to the cookies. It’s a great touch for holidays or themed parties!
- Don’t Overbake: These cookies will continue to set as they cool, so don’t worry if they look slightly underbaked when you remove them from the oven.
Why You’ll Love These Pistachio Pudding Cookies
These Pistachio Pudding Cookies are soft, chewy, and packed with a delicious blend of nutty pistachio flavor and sweet white chocolate chips. The pudding mix adds a unique texture and keeps the cookies tender, while the chopped pistachios bring a delightful crunch. Whether you’re baking for a special occasion, a holiday treat, or just because you love pistachios, these cookies are sure to become a new favorite.
Storage and Freezing Tips:
Store the cookies in an airtight container at room temperature for up to 4 days. If you want to make the dough ahead of time, you can refrigerate it for up to 48 hours or freeze it for up to 3 months. Simply thaw the dough in the refrigerator before baking.
Give these Pistachio Pudding Cookies a try and enjoy a sweet, nutty treat that’s sure to delight everyone!
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Pistachio Pudding Cookies
- Total Time: 27 minutes
- Yield: 24 1x
Description
Pistachio Pudding Cookies are the perfect blend of nutty pistachios and creamy white chocolate. The pudding mix creates a soft and chewy texture, while the pistachios add a subtle crunch. These cookies are a delightful treat for any occasion, from casual family gatherings to festive holiday parties.
Ingredients
1 ⅔ cups (200 g) all-purpose flour, (stir, spoon & level)
3.4 oz (96 g) small box instant pistachio pudding mix, (dry, not prepared)
1 tsp baking soda
½ tsp salt
¾ cup (170 g) unsalted butter, (12 Tbsp), room temperature
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar, gently packed
1 large egg
1 tsp clear vanilla extract (or 1/2 tsp almond extract)
1 drop green food coloring, optional
1 cup (170 g) white chocolate chips
½ cup (56 g) shelled pistachios, chopped
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, instant pistachio pudding mix, baking soda, and salt. Set aside.
In an electric mixer with a paddle attachment, cream together the butter, granulated sugar, and light brown sugar until light and fluffy.
Add the egg, vanilla extract, and green food coloring. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Gently fold in the white chocolate chips and chopped pistachios.
Scoop cookie dough (about 1 ½ to 2 tablespoons) onto prepared baking sheets, spacing them 2-3 inches apart.
Bake for 10-12 minutes, until the edges are light brown.
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 190