Go Back

Pistachio Pudding Cookies

Soft, chewy cookies with the rich flavor of pistachios and delightful chocolate chunks, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ⅔ cups all-purpose flour
  • 3.4 ounces instant pistachio pudding mix
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • ¼ cup light brown sugar
  • ¾ cup granulated sugar
  • ¾ cup unsalted butter, softened Make sure the butter is softened but not melted.
  • 1 egg, room temperature
  • 1 teaspoon clear vanilla extract
  • Green or blue food color (optional) For a deeper color.
Mix-Ins
  • 1 cup white chocolate chips
  • ½ cup chopped pistachios Feel free to adjust the amount according to your taste.

Method
 

Preparation
  1. Whisk together flour, pudding mix, baking soda, and salt in a bowl. Set aside.
  2. In another bowl, cream together the light brown sugar, granulated sugar, and softened butter until light and fluffy, about 3 to 5 minutes.
  3. Beat in the egg and vanilla until well blended.
  4. Gradually stir in the dry ingredients until combined.
  5. If desired, add food color for a deeper green and mix well.
  6. Fold in the white chocolate chips and chopped pistachios.
  7. Refrigerate the cookie dough for at least 30 minutes.
Baking
  1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Scoop out rounded tablespoons of cookie dough and place them on the prepared cookie sheet.
  3. Bake for 12-14 minutes or until the cookies are set. If you see any browning, take them out.
  4. Remove from the oven and gently press a few white chocolate chips into the top of each cookie.
  5. Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. Make sure to wrap them well to prevent freezer burn. You can try a variety of chocolate chips or add dried fruits for a twist.