Why Make This Recipe
Pistachio Pudding Cookies are a delightful treat that combines the rich, nutty flavor of pistachios with the sweetness of chocolate. Soft, chewy, and full of flavor, these cookies are perfect for any occasion. They are easy to make and are sure to impress family and friends. Plus, the instant pistachio pudding mix gives the cookies a unique texture and taste that is hard to resist!
How to Make Pistachio Pudding Cookies
Ingredients
- 1 ⅔ cups all-purpose flour
- 3.4 ounces instant pistachio pudding mix
- 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)
Directions
- Whisk together flour, pudding mix, baking soda, and salt in a bowl. Set aside.
- In another bowl, cream together the light brown sugar, granulated sugar, and softened butter until light and fluffy, about 3 to 5 minutes.
- Beat in the egg and vanilla until well blended.
- Gradually stir in the dry ingredients until combined.
- If desired, add food color for a deeper green and mix well.
- Fold in the white chocolate chips and chopped pistachios.
- Refrigerate the cookie dough for at least 30 minutes.
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or lightly grease it.
- Scoop out rounded tablespoons of cookie dough and place them on the prepared cookie sheet.
- Bake for 12-14 minutes or until the cookies are set. If you see any browning, take them out.
- Remove from the oven and gently press a few white chocolate chips into the top of each cookie.
- Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
How to Serve Pistachio Pudding Cookies
These cookies are delicious on their own or can be served alongside a glass of milk or a cup of tea. They are perfect for gatherings, parties, or as a special treat after dinner. You can also serve them with a scoop of vanilla ice cream for an extra indulgent dessert.
How to Store Pistachio Pudding Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for up to a week. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Pistachio Pudding Cookies
- Make sure the butter is softened but not melted for the best texture.
- If you prefer soft cookies, be careful not to over-bake them.
- You can use different types of chocolate chips for variety, such as dark chocolate or milk chocolate.
- Feel free to adjust the amount of chopped pistachios according to your taste.
Variation
For a fun twist, you can add dried cranberries or cherries along with the pistachios for a fruity flavor contrast. You can also try using different pudding flavors, like vanilla or almond, to change up the taste.
FAQs
1. Can I use regular pudding mix instead of instant?
No, instant pudding mix works best for this recipe because it gives the cookies their unique texture without requiring cooking.
2. Is it necessary to chill the dough?
Yes, chilling the dough helps the cookies hold their shape and gives them a better texture.
3. Can I replace the white chocolate chips with another type?
Absolutely! You can use milk chocolate or dark chocolate chips based on your preference.
Making pistachio pudding cookies is an easy and rewarding process. Enjoy baking and indulging in this delicious treat!
Pistachio Pudding Cookies
Ingredients
Method
- Whisk together flour, pudding mix, baking soda, and salt in a bowl. Set aside.
- In another bowl, cream together the light brown sugar, granulated sugar, and softened butter until light and fluffy, about 3 to 5 minutes.
- Beat in the egg and vanilla until well blended.
- Gradually stir in the dry ingredients until combined.
- If desired, add food color for a deeper green and mix well.
- Fold in the white chocolate chips and chopped pistachios.
- Refrigerate the cookie dough for at least 30 minutes.
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or lightly grease it.
- Scoop out rounded tablespoons of cookie dough and place them on the prepared cookie sheet.
- Bake for 12-14 minutes or until the cookies are set. If you see any browning, take them out.
- Remove from the oven and gently press a few white chocolate chips into the top of each cookie.
- Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.