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Pistachio Pudding Cookies

Deliciously Soft Pistachio Pudding Cookies You’ll Love

These Pistachio Pudding Cookies are soft, chewy, and bursting with flavor, making them a festive delight for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 59 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All Purpose Flour Provides structure and stability to the cookies.
  • 3.4 ounces Instant Pistachio Pudding Mix Adds a rich pistachio flavor and vibrant green hue.
  • 1 teaspoon Baking Soda Acts as a leavening agent to help cookies rise.
  • 0.5 teaspoon Salt Enhances flavor; essential in sweet recipes.
  • 0.25 cups Light Brown Sugar Adds moisture and a hint of caramel flavor.
  • 0.75 cups Granulated Sugar Provides sweetness and assists in cookie spread.
  • 0.75 cups Unsalted Butter Contributes to the cookie's texture and richness.
  • 1 teaspoon Clear Vanilla Extract Offers a pure vanilla flavor without coloring.
  • 1 large Egg Binds the mixture and provides moisture.
  • 1 cup White Chocolate Chips Adds sweetness and creaminess.
  • 0.5 cups Chopped Pistachios Provides crunch and enhances the pistachio flavor.
  • Food Coloring Green or blue, optional for visual appeal.

Equipment

  • Stand mixer or hand mixer
  • Mixing Bowls
  • Baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the flour, pistachio pudding mix, baking soda, and salt until well combined.
  2. Beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 5 minutes.
  3. Add the egg and vanilla extract to the creamed mixture and mix on medium speed until fully blended.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low to combine.
  5. Fold in the white chocolate chips and chopped pistachios until evenly distributed.
  6. Cover the bowl and refrigerate the dough for at least 30 minutes.
  7. Preheat the oven to 325°F (163°C) and prepare a baking sheet with parchment paper.
  8. Scoop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
  9. Bake for 12 to 14 minutes until the edges are set but the centers are still soft.
  10. Press a few extra white chocolate chips into the tops of warm cookies and cool on a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 100mgPotassium: 70mgFiber: 0.5gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Ensure your butter is at room temperature and do not overbake the cookies for optimal softness.

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