Pistachio Pudding Cookies

 

Why You’ll Love This Recipe

If you’re a fan of pistachios, you’ll absolutely love these cookies. The instant pistachio pudding mix infuses the dough with a rich pistachio flavor, while the white chocolate chips add a sweet contrast. The chopped pistachios provide an added crunch, making each bite even more delightful. These cookies are soft and chewy with slightly crisp edges, making them the perfect treat to pair with a cup of coffee or tea. Plus, they’re super easy to make, requiring just a few simple ingredients and about 30 minutes to prepare from start to finish.

Ingredients

• 1.67 cups all-purpose flour
• 1 box instant pistachio pudding mix (3.4 oz)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup light brown sugar
• 3/4 cup granulated sugar
• 3/4 cup unsalted butter, softened
• 1 teaspoon clear vanilla extract
• 1 large egg, room temperature
• 1 cup white chocolate chips
• 1/2 cup chopped pistachios
• Green or blue food coloring (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare Dry Ingredients: In a bowl, whisk together the flour, pistachio pudding mix, baking soda, and salt. Set aside.
2. Cream Butter and Sugar: In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 3–5 minutes).
3. Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. If desired, add a few drops of food coloring to the dough for a fun green or blue hue.
5. Fold in Chips and Pistachios: Gently fold in the white chocolate chips and chopped pistachios until evenly distributed throughout the dough.
6. Chill Dough: Cover the dough and refrigerate for at least 30 minutes to firm up.
7. Preheat Oven and Prep Baking Sheet: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
8. Scoop Dough: Using a tablespoon-sized scoop, place dough balls on the prepared baking sheet, spacing them a few inches apart.
9. Bake: Bake for 12–14 minutes, until the edges are set but the centers are still slightly underbaked. The cookies will firm up as they cool.
10. Cool and Serve: Press a few extra white chocolate chips onto the top of each cookie while they are still warm. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Prep time: 10 minutes
• Cook time: 14 minutes
• Total time: 24 minutes
• Servings: 24 cookies

Variations

• Nut-Free Option: For a nut-free version, simply omit the chopped pistachios. You can still enjoy the pistachio flavor from the pudding mix.
• Different Chips: If you prefer, you can substitute the white chocolate chips with milk or dark chocolate chips for a different flavor profile.
• Color Variations: Add food coloring to match the occasion—green for St. Patrick’s Day or Christmas, or blue for a fun twist.
• Add More Nuts: In addition to pistachios, you can also add chopped almonds or walnuts for a more diverse nutty flavor.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. When ready to eat, simply thaw at room temperature or warm them in the microwave for a few seconds.

FAQs

Can I use a different flavor of pudding mix?

Yes, you can experiment with other flavors of instant pudding mix, such as vanilla, chocolate, or butterscotch, for a different twist on these cookies.

Do I have to refrigerate the dough?

Refrigerating the dough is recommended as it helps the cookies hold their shape while baking and prevents them from spreading too much. However, if you’re short on time, you can bake them without chilling the dough, though they may spread more.

Can I use margarine instead of butter?

You can use margarine, but the texture and flavor of the cookies may not be as rich. For the best results, unsalted butter is recommended.

How can I make these cookies gluten-free?

To make gluten-free Pistachio Pudding Cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time. Simply cover it and refrigerate it for up to 2 days. Allow it to come to room temperature before scooping and baking.

What can I do if I don’t have pistachios?

If you don’t have pistachios, you can substitute with another type of nut, such as almonds or walnuts, or simply leave them out for a more traditional flavor.

Can I add more chocolate chips?

Absolutely! If you’re a fan of extra chocolate, feel free to add more white chocolate chips or even mix in some other types of chocolate chips.

How can I make these cookies chewier?

To make these cookies chewier, slightly underbake them and make sure they cool on the baking sheet before transferring them to a wire rack.

Can I double the recipe?

Yes, you can easily double the recipe to make a larger batch. Just make sure you have enough space on your baking sheets to accommodate all the cookies.

What should I do if the dough is too sticky?

If the dough is too sticky to handle, simply sprinkle in a little more flour, a tablespoon at a time, until it reaches a manageable consistency.

Conclusion

These Pistachio Pudding Cookies are a delightful treat, bursting with the nutty flavor of pistachios and complemented by sweet white chocolate chips. Soft, chewy, and easy to make, they’re perfect for any occasion—whether it’s a holiday gathering or an everyday snack. With the option to customize flavors, colors, and textures, these cookies are sure to become a favorite in your baking repertoire!

---

Print