Description
Delight in the unique flavor of Pistachio Pudding Cookies, featuring instant pistachio pudding mix blended into a sweet, buttery dough with white chocolate chips and chopped pistachios. These soft, flavorful cookies have a nutty crunch and optional vibrant green tint for a festive touch. Perfect for an afternoon treat or sharing at gatherings, they’re easy to prepare, requiring a chill time to enhance the texture and a quick bake in the oven.
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
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, instant pistachio pudding mix, baking soda, and salt until evenly combined. Set aside.
- Cream Sugars and Butter: In a large mixing bowl, cream together the light brown sugar, granulated sugar, and softened unsalted butter for about 3 to 5 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and clear vanilla extract until fully blended to ensure a smooth, cohesive dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring to combine thoroughly. If desired, add a few drops of green or blue food coloring to achieve a deeper green color typical of pistachio treats.
- Fold in Add-ins and Chill Dough: Gently fold in the white chocolate chips and chopped pistachios to distribute them evenly throughout the dough. Cover and refrigerate the dough for at least 30 minutes to firm it up, which makes it easier to scoop and helps the cookies hold their shape during baking.
- 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.
- Scoop Dough: Using a spoon or cookie scoop, portion rounded tablespoons of the chilled dough and place them evenly spaced on the prepared baking sheet to allow room for spreading.
- Bake Cookies: Bake the cookies for 12 to 14 minutes or until they are just set and no longer doughy. Be careful not to overbake; remove from the oven as soon as you see any signs of browning to keep them soft and tender.
- Finish and Cool: After removing the cookies from the oven, gently press a few white chocolate chips onto the tops of each cookie for an attractive finish. Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. This resting time allows the cookies to firm up slightly.
Notes
- These pistachio pudding cookies can be stored in an airtight container at room temperature for up to 1 week.
- To freeze, place cookies in a freezer-safe storage bag for up to 3 months. Thaw at room temperature before serving.
- For a more pronounced pistachio flavor, use a high-quality instant pistachio pudding mix.
- Adding food coloring is optional but enhances the visual appeal with a bright pistachio-inspired hue.
- Ensure the butter is softened to room temperature for easier creaming with sugars.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4.2g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
