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Pistachio Pudding Cookies Recipe

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4.5 from 620 reviews

These Pistachio Pudding Cookies are soft, flavorful treats infused with instant pistachio pudding mix for a unique nutty flavor. Enhanced with white chocolate chips and chopped pistachios, they offer a delightful texture and taste perfect for any occasion. Optional food coloring adds a fun green hue, making these cookies as visually appealing as they are delicious.

Ingredients

Scale

Dry Ingredients

  • 1 ⅔ cups all purpose flour
  • 3.4 ounces instant pistachio pudding mix (1 box)
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ¼ cup light brown sugar
  • ¾ cup granulated sugar
  • ¾ cup unsalted butter (softened)
  • 1 teaspoon clear vanilla extract
  • 1 egg (room temperature)

Add-ins

  • 1 cup white chocolate chips
  • ½ cup chopped pistachios
  • Green or blue food color (optional)

Instructions

  1. Combine dry ingredients: Whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt in a bowl. Set this mixture aside for later use.
  2. Cream sugars and butter: In a separate large mixing bowl, cream the light brown sugar, granulated sugar, and softened unsalted butter together until the mixture becomes light and fluffy, about 3 to 5 minutes using an electric mixer.
  3. Add egg and vanilla: Beat in the room temperature egg and clear vanilla extract until the ingredients are well blended and smooth.
  4. Incorporate dry ingredients: Gradually stir the dry flour and pudding mixture into the wet ingredients. If desired, add a few drops of green or blue food coloring here for a deeper green color, and mix until evenly combined.
  5. Fold in chips and pistachios: Gently fold in the white chocolate chips and chopped pistachios to the cookie dough. Once fully combined, refrigerate the dough for at least 30 minutes to firm it 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. Form cookies: Scoop out rounded tablespoons of the chilled cookie dough and place them evenly spaced on the prepared baking sheet.
  8. Bake cookies: Bake the cookies in the preheated oven for 12-14 minutes, or just until they are set and no longer doughy. Remove immediately if they start to brown to keep them soft.
  9. Add extra chocolate chips: After removing from the oven, gently press a few additional white chocolate chips on top of each cookie to enhance appearance and flavor.
  10. Cool cookies: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. This helps them set properly and prevents breakage.

Notes

  • Refrigerating the dough helps the cookies maintain their shape and improves texture.
  • Adjust food coloring amount based on desired intensity of green color or omit it for a natural look.
  • Do not overbake to keep the cookies soft and tender.
  • Room temperature egg ensures better mixing and texture.
  • Use parchment paper for effortless cleanup and to prevent sticking.

Keywords: Pistachio pudding cookies, white chocolate chip cookies, nutty cookies, soft cookies, easy dessert cookies

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