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Pistachio Pudding Cookies with Chocolate Chips Recipe

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4.9 from 106 reviews

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.

Ingredients

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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

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it is at the perfect temperature for baking the cookies evenly.
  2. 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.
  3. 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.
  4. 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.
  5. Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure even distribution and proper emulsification in the dough.
  6. Mix in Vanilla: Add the vanilla extract and mix it into the batter to enhance the cookie’s flavor profile.
  7. 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.
  8. Stir in Chocolate Chips: Fold in the chocolate chips evenly throughout the dough to distribute the sweet chocolate bites in every cookie.
  9. Form Cookies: Drop the cookie batter by large spoonfuls onto baking sheets lined with parchment paper, spacing them adequately to allow spreading during baking.
  10. 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.
  11. 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.

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