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Pistachio Pudding Cookies Recipe

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4.6 from 81 reviews

These Pistachio Pudding Cookies are soft, chewy, and bursting with pistachio flavor from instant pudding mix and chopped nuts, complemented by sweet white chocolate chips. Perfectly moist and slightly green-tinted, they make a delightful treat for any occasion.

Ingredients

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Dry Ingredients

  • 1 2/3 cups all purpose flour
  • 3.4 ounces instant pistachio pudding mix (1 box)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup unsalted butter, softened
  • 1 teaspoon clear vanilla extract
  • 1 egg, room temperature
  • green or blue food color (optional)

Add-ins

  • 1 cup white chocolate chips
  • 1/2 cup chopped pistachios

Instructions

  1. Mix Dry Ingredients: In a bowl, whisk together the flour, instant pistachio pudding mix, baking soda, and salt until well combined. Set this mixture aside.
  2. Cream Sugars and Butter: Using a mixer, cream the light brown sugar, granulated sugar, and softened unsalted butter together for 3 to 5 minutes until the texture is light and fluffy.
  3. Add Egg and Vanilla: Beat in the egg and clear vanilla extract until the mixture is thoroughly blended and smooth.
  4. Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet ingredients. If desired, add green or blue food coloring a few drops at a time to enhance the pistachio color and mix evenly.
  5. Fold in Mix-Ins and Chill Dough: Gently fold in the white chocolate chips and chopped pistachios. Cover and refrigerate the dough for at least 30 minutes to chill and firm up.
  6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  7. Scoop and Bake: Using a tablespoon, scoop rounded portions of the chilled cookie dough onto the prepared baking sheet, spacing them evenly. Bake for 12 to 14 minutes, or just until cookies are set but not browned—remove immediately if you see any browning.
  8. Add Chocolate Chip Toppings and Cool: Remove the cookies from the oven and gently press a few extra white chocolate chips on top of each warm cookie for an attractive finish. Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Notes

  • For a stronger green hue, add more food coloring gradually.
  • Chilling the dough helps prevent spreading and improves texture.
  • Watch carefully during the last minutes of baking to avoid over-browning.
  • Store cookies in an airtight container for up to 5 days.

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