If you’re a cookie lover looking for something delightfully unique, you’ll adore this Pistachio Pudding Cookies with Chocolate Chips Recipe. These cookies are tender, flavorful, and just the right balance of nutty and sweet—a fun twist that adds a soft, almost chewy texture thanks to the pistachio pudding mix. Once you try these, they might just become your new go-to for gatherings or a cozy treat with your afternoon tea.
Why You’ll Love This Recipe
- Unique Flavor Boost: The pistachio pudding mix adds a wonderful nutty richness and subtle sweetness that beautifully complements the chocolate chips.
- Perfect Texture: These cookies come out soft and slightly chewy with crisp edges – a texture that makes each bite satisfying.
- Easy to Make: With common pantry ingredients plus that little secret weapon of pudding mix, this recipe comes together effortlessly.
- Crowd Pleaser: These cookies are sure to impress friends and family with their unique twist—but they’re so approachable that even picky eaters will love them.
Ingredients You’ll Need
Each ingredient here plays its part in creating the magic of this Pistachio Pudding Cookies with Chocolate Chips Recipe, from the creamy butter to the bright pistachio pudding mix that brings everything together.
- All-purpose flour: The base for your cookies, giving structure and that soft crumb.
- Baking soda & salt: These leavening agents help the cookies rise just the right amount and balance sweetness.
- Butter: Using real butter is key for richness and a tender bite.
- Brown and granulated sugar: Brown sugar adds moisture and chewiness while granulated sugar helps with crispness.
- Pistachio instant pudding mix: This is the secret star—adding flavor and moisture that keeps cookies perfectly soft.
- Eggs: Bring everything together and add richness.
- Vanilla extract: Enhances all the flavors with a warm, comforting note.
- Chocolate chips: Sweet pockets of melty chocolate balancing the nuttiness.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Pistachio Pudding Cookies with Chocolate Chips Recipe is how easy it is to put your own spin on it. Feel free to experiment with add-ins or make it fit your dietary needs without losing any of the fun.
- Nut-Free Version: Swap out pistachio pudding mix for vanilla or lemon pudding mix and replace chocolate chips with carob chips for a safe alternative.
- Extra Crunch: Add chopped pistachios or walnuts to intensify the nutty flavor and add texture.
- Mix Up the Chips: Use white chocolate chips or butterscotch for a sweeter, creamier variation.
- Gluten-Free: Use a 1:1 gluten-free flour blend and check pudding mix ingredients to keep things safe and delicious.
How to Make Pistachio Pudding Cookies with Chocolate Chips Recipe
Step 1: Prep the Dry Ingredients
Start by whisking together the all-purpose flour, baking soda, and salt in a bowl. This simple blend ensures your cookies rise evenly and develop a perfect crumb without any bitterness from uneven baking soda distribution. Once combined, set it aside and get ready for the delicious wet ingredients.
Step 2: Cream Butter and Sugars
In a separate large bowl, or using your stand mixer with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—about 2 to 3 minutes. This step creates a luscious base that traps air, helping your cookies have that tender texture everyone loves.
Step 3: Add the Pistachio Pudding Mix
Next, sprinkle the pistachio instant pudding mix into the creamed mixture. Blend thoroughly until you have a uniform, creamy batter. This step is what truly sets this recipe apart, infusing moisture and that unmistakable pistachio flavor deep into every bite.
Step 4: Incorporate Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Follow this up with the vanilla extract for a fragrant boost that ties all the flavors together beautifully.
Step 5: Combine Dry and Wet Ingredients
Gradually mix the dry flour mixture into the wet ingredients, combining gently until you have a soft, cohesive dough. Be careful not to overmix here to maintain that ideal tender texture in your cookies.
Step 6: Stir in the Chocolate Chips
Fold in the chocolate chips evenly throughout the dough—melty pockets of chocolate are a perfect contrast to the nutty pistachio flavor. You can add more or less depending on your chocolate preference.
Step 7: Bake Your Cookies
Drop large spoonfuls of the dough onto a parchment-lined baking sheet, spacing them well apart. Bake in the preheated oven at 350°F (175°C) for about 11 minutes, or until the edges turn a lovely golden brown and the center looks set but still soft. Let them cool on the sheet a few minutes before transferring to a wire rack—this helps the cookies finish setting perfectly.
Pro Tips for Making Pistachio Pudding Cookies with Chocolate Chips Recipe
- Softened Butter is Key: Make sure your butter is softened to room temperature so it creams easily, helping create that light texture.
- Watch Baking Time: Keep a close eye during baking; pulling cookies out just as edges brown prevents over-drying while ensuring they’re fully cooked.
- Don’t Skip Parchment Paper: This simple step prevents sticking and helps cookies bake evenly.
- Let Cookies Cool Before Storing: To avoid soggy bottoms, always let cookies cool completely before placing them in an airtight container.
How to Serve Pistachio Pudding Cookies with Chocolate Chips Recipe
Garnishes
While these cookies shine on their own, you can dust them lightly with powdered sugar or sprinkle a few crushed pistachios on top right after baking for an extra touch of elegance and crunch.
Side Dishes
Pair your pistachio pudding cookies with a scoop of vanilla ice cream or a cup of rich coffee or tea. Their soft texture and sophisticated flavor blend effortlessly with these comforting beverages and treats.
Creative Ways to Present
For parties or gifting, stack these cookies in a mason jar tied with a pretty ribbon, or arrange them on a rustic wooden board with fresh fruit and nuts to impress guests with a charming cookie platter.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pistachio Pudding Cookies with Chocolate Chips in an airtight container at room temperature. They’ll stay soft and fresh for up to 4-5 days—perfect for satisfying spontaneous cookie cravings.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet first, then transferring to a freezer-safe container or bag once frozen. This keeps them fresh for up to 3 months—ideal for prepping ahead or making extra for later.
Reheating
To enjoy the cookies warm, pop them in a preheated oven at 300°F for 5–7 minutes or microwave for 10 seconds. Warming enhances the pistachio aromas and melts the chocolate chips just perfectly for that fresh-baked feel.
FAQs
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Can I use homemade pistachio pudding mix instead of instant?
While homemade pistachio pudding mix won’t have the same drying agents to help with texture, you can try it but expect the cookies to be softer and possibly denser. Instant pudding mix is preferred for this recipe’s structure and moisture balance.
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What can I substitute for pistachio pudding mix?
You can replace it with vanilla or almond-flavored instant pudding mix if pistachio isn’t available. While the flavor changes, the texture benefits of the pudding mix still enhance the cookie.
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Why are my cookies spreading too much?
Overly soft or warm butter, too much sugar, or not enough flour can cause excessive spreading. Make sure butter is softened but not melted, measure ingredients carefully, and chill the dough briefly if needed.
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Can I make these cookies vegan?
This recipe isn’t naturally vegan because of eggs and butter, but you could experiment with plant-based butter and flax or chia egg substitutes. Note that texture and flavor might differ slightly.
Final Thoughts
There’s something so comforting yet exciting about baking these Pistachio Pudding Cookies with Chocolate Chips Recipe—they’re soft, flavorful, and unique enough to add a charming twist to your cookie repertoire. I can’t wait for you to try them and make them your own; they truly bring a little dash of joy with every bite!
PrintPistachio Pudding Cookies with Chocolate Chips Recipe
These Pistachio Pudding Cookies with Chocolate Chips are soft, chewy, and bursting with the unique flavor of pistachio pudding mix, complemented perfectly by rich chocolate chips. This delightful twist on classic chocolate chip cookies offers a subtle nutty taste and tender texture that’s perfect for any cookie lover looking for something a little different.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 (3.6 ounce) box pistachio instant pudding mix
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 1/2 cups chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it is at the perfect temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the leavening agents evenly throughout the dough. Set this mixture aside.
- Cream Butter and Sugars: In a separate large bowl, use a stand mixer fitted with the paddle attachment to cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and creamy, about 2 to 3 minutes. This step helps create air pockets for a tender cookie texture.
- Add Pudding Mix: Add the pistachio instant pudding mix powder to the creamed butter and sugar. Mix until fully incorporated and smooth, which adds flavor and moisture to the cookies.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure even distribution and proper emulsification in the dough.
- Mix in Vanilla: Add the vanilla extract and mix it into the batter to enhance the cookie’s flavor profile.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture into the wet ingredients, mixing just until combined. Be careful not to overmix to maintain a tender texture.
- Stir in Chocolate Chips: Fold in the chocolate chips evenly throughout the dough to distribute the sweet chocolate bites in every cookie.
- Form Cookies: Drop the cookie batter by large spoonfuls onto baking sheets lined with parchment paper, spacing them adequately to allow spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, with 11 minutes being ideal. Look for golden brown edges on the bottom of the cookies which indicate they are perfectly baked.
- Cool: After baking, let the cookies rest on the baking sheet for a couple of minutes. Then transfer them to a wire cooling rack to cool completely, which helps them set and develop the best texture.
Notes
- Using instant pistachio pudding mix is key to achieving the distinctive flavor and chewy texture.
- Do not overmix the dough after adding flour to keep the cookies tender and avoid toughness.
- Use parchment paper on baking sheets to prevent sticking and promote even baking.
- The cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for longer storage.
