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Pistachio Pudding Cookies Recipe

Pistachio Pudding Cookies Recipe
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★★★★★

5.2 from 15 reviews

Delight in these soft and flavorful Pistachio Pudding Cookies, featuring the unique taste of pistachio pudding mix combined with crunchy chopped pistachios and sweet white chocolate chips. Perfectly moist and lightly sweetened, these cookies offer a fun twist on a classic treat with optional vibrant green coloring for a festive touch.

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. Prepare Dry Mix: Whisk together the all purpose flour, instant pistachio pudding mix, baking soda, and salt until fully combined. Set this mixture aside.
  2. Cream Sugars and Butter: In a separate bowl, beat the light brown sugar, granulated sugar, and softened unsalted butter together until the mixture is light and fluffy, which usually takes about 3 to 5 minutes.
  3. Add Egg and Vanilla: Incorporate the egg and clear vanilla extract into the creamed mixture and continue beating until everything is well blended.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently to combine. If you want a more vibrant green color, add food coloring at this stage.
  5. Fold in Add-Ins: Carefully fold in the white chocolate chips and chopped pistachios to ensure even distribution without overmixing.
  6. Chill Dough: Refrigerate the cookie dough for at least 30 minutes to firm up and enhance the flavors.
  7. Prepare Oven and Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  8. Scoop Dough: Using a tablespoon, scoop rounded balls of dough and place them evenly spaced on the prepared baking sheet.
  9. Bake Cookies: Bake the cookies for 12 to 14 minutes until they are just set; watch carefully and remove them if they start to brown to maintain softness.
  10. Add Extra Chocolate Chips: As soon as you remove the cookies from the oven, gently press a few additional white chocolate chips onto the top of each cookie for an attractive finish.
  11. Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Notes

  • For a more intense pistachio flavor, consider adding a few drops of pistachio extract along with the vanilla.
  • Refrigerating the dough helps prevent spreading and keeps the cookies soft inside.
  • If you prefer chewier cookies, slightly underbake them and allow to cool on the sheet.
  • Use white chocolate chips and chopped pistachios for best contrast; dark chocolate can overpower the pistachio taste.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.

Nutrition

Keywords: Pistachio cookies, pudding cookies, white chocolate pistachio cookies, soft cookies, holiday cookies

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