Pistachio Pudding Cookies

Why You’ll Love This Recipe

These Pistachio Pudding Cookies are irresistible for several reasons. First, the pistachio pudding mix adds a rich, nutty flavor that enhances the taste of the cookies without being overwhelming. The white chocolate chips provide a creamy sweetness that perfectly complements the slight crunch of the chopped pistachios. The best part? These cookies are incredibly soft and chewy, with a melt-in-your-mouth texture that will leave you craving more. Whether you’re baking for a special occasion or just to satisfy a sweet craving, these cookies are sure to be a hit.

Ingredients

• 1 ⅔ cups all-purpose flour

• 3.4 ounces instant pistachio pudding mix (1 box)

• 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)

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

Directions

1. In a medium bowl, whisk together the all-purpose flour, pistachio pudding mix, baking soda, and salt. Set this dry mixture aside.

2. In a separate large bowl, cream together the light brown sugar, granulated sugar, and softened butter until light and fluffy. This will take about 3 to 5 minutes.

3. Add the egg and vanilla extract to the sugar-butter mixture, beating until well blended.

4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. If desired, add a few drops of green or blue food coloring to intensify the color of the cookies.

5. Gently fold in the white chocolate chips and chopped pistachios.

6. Refrigerate the cookie dough for at least 30 minutes to allow it to firm up.

7. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it.

8. Scoop out rounded tablespoons of cookie dough and place them on the prepared baking sheet.

9. Bake for 12 to 14 minutes or until the cookies are set. If you notice any browning around the edges, remove them from the oven immediately.

10. Once out of the oven, gently press a few extra white chocolate chips into the top of each cookie for a decorative touch.

11. Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 24 cookies

• Prep time: 10 minutes

• Cook time: 12 minutes

• Chill time: 30 minutes

• Total time: 52 minutes

Variations

• Nut-free version: If you're allergic to nuts or simply prefer not to use them, you can omit the chopped pistachios and still enjoy the cookies with just the white chocolate chips.

• Dairy-free option: Swap the butter with a dairy-free margarine or coconut oil and use dairy-free white chocolate chips.

• Color variations: You can use different food colors (green, blue, or even pink) to create a fun, vibrant look for various occasions.

Storage/Reheating

• Storage: These pistachio cookies can be stored in an airtight container at room temperature for up to 1 week.

• Freezing: To freeze the cookies, place them in a freezer-safe bag or container. They will keep for up to 3 months. Thaw them at room temperature before enjoying.

• Reheating: If you'd like to enjoy a warm cookie, simply heat in the microwave for 10-15 seconds.

FAQs

1. Can I use regular pistachios instead of pistachio pudding mix?

Yes, you can use ground pistachios for flavor, but the pudding mix also helps with the texture and color, so the result may be slightly different.

2. Can I make these cookies without food coloring?

Yes, the cookies will still be delicious without food coloring, though they may not have the signature green hue.

3. How do I know when the cookies are done baking?

The cookies should be just set in the center and lightly golden around the edges. If you see any browning, remove them from the oven immediately.

4. Can I use a different type of chocolate chip?

Absolutely! You can replace white chocolate chips with milk, dark, or even butterscotch chips if you prefer.

5. How do I prevent my cookies from spreading too much?

Ensure that your dough is chilled for at least 30 minutes before baking. This will help prevent the cookies from spreading too thin during baking.

6. Can I make the dough ahead of time?

Yes, you can prepare the dough a day or two in advance. Just store it in the refrigerator, and scoop and bake as directed when ready.

7. Can I freeze the cookie dough?

Yes, you can scoop out the dough into individual portions, freeze them on a baking sheet, and then store them in an airtight container or freezer bag. Bake from frozen, adding an extra minute or two to the cooking time.

8. Can I add other mix-ins like dried fruit or coconut?

Yes, feel free to experiment by adding in dried cranberries, coconut flakes, or even chopped white chocolate for added texture and flavor.

9. What if my dough is too sticky to scoop?

If the dough is too sticky after chilling, try refrigerating it for a little longer or lightly flour your hands before scooping.

10. How do I prevent the cookies from getting too hard?

Be careful not to overbake the cookies. Take them out when they are just set, and allow them to cool on the baking sheet. Overbaking can lead to a tougher texture.

Conclusion

These Pistachio Pudding Cookies are a perfect combination of soft texture, delightful flavors, and visual appeal. With their blend of pistachios and white chocolate, these cookies are a guaranteed crowd-pleaser for any occasion. Whether you’re making them for a holiday treat or a simple snack, they’re sure to become a favorite in your cookie repertoire!