If you’re a fan of pistachio and cookies, then you’re in for a treat! These pistachio pudding cookies are incredibly soft and chewy, thanks to the instant pistachio pudding mix.
The pudding mix not only adds a burst of flavor but also gives the cookies a wonderful texture. With added white chocolate chips and chopped pistachios for crunch, these cookies are perfect for any occasion.
Whether you want to impress at a bake sale or simply enjoy a sweet treat at home, this easy recipe will become a favorite in no time!
Pistachio Pudding Cookies Recipe
Soft, chewy, and packed with pistachio flavor, these pistachio pudding cookies are a delicious treat. Perfectly balanced with white chocolate chips and crunchy pistachios, they are an easy, crowd-pleasing dessert!
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 box (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 vanilla extract
- 1 egg, room temperature
- 1 cup white chocolate chips
- ½ cup chopped pistachios
- Green or blue food coloring (optional)
Instructions
1. Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, pistachio pudding mix, baking soda, and salt. Set aside.
2. Cream Butter and Sugars
- In a large mixing bowl, cream the light brown sugar, granulated sugar, and softened butter until the mixture is light and fluffy. This should take about 3 to 5 minutes.
3. Add Egg and Vanilla
- Add the egg and vanilla extract to the butter-sugar mixture. Beat until well incorporated.
4. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. If you desire a more vibrant green color, add a few drops of green or blue food coloring at this stage.
5. Fold in Mix-ins
- Gently fold in the white chocolate chips and chopped pistachios. Be careful not to overmix.
6. Chill the Dough
- Cover the dough and refrigerate for at least 30 minutes. This helps the cookies hold their shape while baking.
7. Preheat the Oven
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it.
8. Shape and Bake
- Using a tablespoon, scoop out rounded balls of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes or just until the cookies are set. If you see any browning, remove them from the oven immediately.
9. Add Finishing Touches
- While the cookies are still warm, gently press a few extra white chocolate chips into the tops for a decorative touch.
10. Cool and Enjoy
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but be sure to reduce the added salt in the recipe to avoid an overly salty flavor.
Do I need to refrigerate the dough?
Yes, chilling the dough for at least 30 minutes is recommended. This step helps the cookies keep their shape during baking and results in a chewier texture.
Can I freeze the cookie dough?
Absolutely! You can freeze the dough in balls and bake them straight from the freezer. Just add an extra 1-2 minutes to the baking time.
Can I substitute the white chocolate chips?
If you prefer, you can substitute the white chocolate chips with milk chocolate, dark chocolate, or even omit them entirely for a more classic pistachio flavor.