Table of Contents
Why Make This Recipe
Pistachio pudding cookies are a delightful treat that combines the rich, nutty flavor of pistachios with creamy white chocolate. They are soft, chewy, and perfect for any occasion. The unique green color and delicious taste make them a fun addition to your cookie collection. Plus, they are easy to make and sure to impress your family and friends!
How to Make Pistachio Pudding Cookies
Ingredients:
- 1 ⅔ cups all-purpose flour
- 3.4 ounces instant pistachio pudding mix
- 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)
Directions:
- Whisk together the flour, pudding mix, baking soda, and salt. Set aside.
- Cream together the brown sugar, granulated sugar, and butter until light and fluffy, about 3 to 5 minutes.
- Add the egg and vanilla extract, then beat until well blended.
- Gradually stir in the dry ingredients. If you want a deeper green color, add food coloring now.
- Fold in the white chocolate chips and chopped pistachios. Refrigerate the dough for at least 30 minutes.
- Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper or lightly grease it.
- Scoop out rounded tablespoons of cookie dough and place them on the prepared baking sheet.
- Bake for 12–14 minutes or just until they are set. If you see any brown, take them out.
- Remove from the oven and gently press a few white chocolate chips into the tops of each cookie.
- Let the cookies cool on the baking sheet for several minutes before moving them to a rack to cool completely.
How to Serve Pistachio Pudding Cookies
These cookies can be served warm or at room temperature. They pair wonderfully with a glass of milk or a cup of coffee. You can also package them in a cute box for gifts or serve them at parties.
How to Store Pistachio Pudding Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay fresh for about a week. For longer storage, you can freeze them. Just make sure to separate layers with parchment paper.
Tips to Make Pistachio Pudding Cookies
- Make sure your butter is softened but not melted for the best texture.
- Don’t skip the chilling step; it helps the cookies keep their shape while baking.
- Experiment with different mix-ins, like dried fruit or other types of chocolate, for a twist on the recipe.
Variation
You can try substituting the white chocolate chips with dark chocolate or milk chocolate chips if you prefer a different flavor. Adding a pinch of cinnamon or nutmeg can give the cookies a warm spice twist.
FAQs
1. Can I use regular pudding mix instead of instant?
No, you should use instant pudding mix for this recipe since it helps create the soft, chewy texture.
2. Do I have to chill the dough?
Yes, chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much while baking.
3. Can I make these cookies without nuts?
Absolutely! Just leave out the chopped pistachios if you or someone you are serving has nut allergies. The cookies will still taste great!
Pistachio Pudding Cookies
Ingredients
Method
- Whisk together the flour, pudding mix, baking soda, and salt. Set aside.
- Cream together the brown sugar, granulated sugar, and butter until light and fluffy, about 3 to 5 minutes.
- Add the egg and vanilla extract, then beat until well blended.
- Gradually stir in the dry ingredients. If desired, add food coloring for deeper green color.
- Fold in the white chocolate chips and chopped pistachios.
- Refrigerate the dough for at least 30 minutes.
- Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper or lightly grease it.
- Scoop out rounded tablespoons of cookie dough and place them on the prepared baking sheet.
- Bake for 12–14 minutes or just until they are set. If you see any brown, take them out.
- Remove from the oven and gently press a few white chocolate chips into the tops of each cookie.
- Let the cookies cool on the baking sheet for several minutes before moving them to a rack to cool completely.
