Introduction

Pistachio Pudding Cookies are delightfully soft, flavorful treats with a unique nutty twist. These cookies combine the distinct taste of pistachio pudding with crunchy pistachios and sweet white chocolate chips for a perfect balance of texture and flavor.

A close-up view of a stack of five soft, round pistachio cookies with a light green color, each cookie showing small white chocolate chunks and chopped pistachio pieces embedded on the surface. The cookies have a slightly uneven, textured look with gentle cracks. The stack is placed on white marbled texture, with a few scattered pistachio nuts and white chocolate pieces around. In the background, there are blurred plates also holding more cookies, all on the same white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅔ cups all purpose flour
3.4 ounces instant pistachio pudding mix (1 box)
1 teaspoon baking soda
½ teaspoon salt
¼ cup light brown sugar
¾ cup granulated sugar
¾ cup unsalted butter (softened)
1 teaspoon clear vanilla extract
1 egg (room temperature)
1 cup white chocolate chips
½ cup chopped pistachios
Green or blue food color (optional)

Instructions

Step 1: Whisk together the flour, instant pistachio pudding mix, baking soda, and salt in a bowl. Set this mixture aside.
Step 2: In a separate large bowl, cream the light brown sugar, granulated sugar, and softened butter together until the mixture is light and fluffy, about 3 to 5 minutes.
Step 3: Add the egg and clear vanilla extract to the creamed sugars and butter. Beat until the ingredients are well blended.
Step 4: Gradually stir in the dry ingredient mixture from Step 1. If desired, add a few drops of green or blue food coloring for a deeper pistachio color.
Step 5: Fold in the white chocolate chips and chopped pistachios evenly throughout the dough. Refrigerate the dough for at least 30 minutes to firm up.
Step 6: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 7: Scoop out rounded tablespoons of the chilled cookie dough and place them spaced apart on the prepared baking sheet.
Step 8: Bake in the preheated oven for 12 to 14 minutes, or until the cookies are just set. Avoid baking until they brown to keep them soft.
Step 9: Remove the cookies from the oven and gently press a few extra white chocolate chips onto the top of each cookie while still warm.
Step 10: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Add a pinch of cinnamon or almond extract for a subtle flavor twist.
If you prefer a stronger pistachio taste, try sprinkling chopped pistachios on top before baking.
Use white chocolate chunks instead of chips for larger pockets of sweetness.
For a festive look, use green food coloring and top with pistachio halves.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw them at room temperature before serving. To refresh slightly softened cookies, warm them in a low oven for a few minutes or microwave briefly.

How to Serve

The image shows several small, round cookies arranged closely on a black cooling rack. Each cookie has a soft, slightly puffy texture with a pale green color as the base layer, mixed with chunks of white chocolate chips and small pieces of pistachios scattered throughout the surface, adding white and light brown-green accents. The cookies have gentle cracks and a matte finish, giving a fresh-baked look. The background beneath the rack is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of pistachio?

Yes, you can substitute another instant pudding flavor like vanilla or butterscotch, but it will change the characteristic pistachio flavor of the cookies.

Do these cookies spread a lot while baking?

These cookies spread moderately, so spacing them about 2 inches apart on the baking sheet helps prevent them from merging during baking.