Name: Pistachio Pudding Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 59 min
Cuisine: American
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)

Introduction

Pistachio Pudding Cookies are a delightful twist on classic cookies, featuring a tender crumb and rich pistachio flavor. With white chocolate chips and chopped pistachios, they offer a perfect balance of sweetness and crunch. These cookies are ideal for anyone looking to try something unique yet simple to make.

A stack of four round light green cookies with a soft, slightly cracked texture is placed on crumpled white parchment paper over a white marbled surface. The top cookie has a bite taken out, revealing a tender, crumbly, and moist interior that matches the pale green outside. Around the stack, more cookies with the same pale green color and smooth surface are scattered in soft focus. The overall look is fresh and inviting, with subtle golden brown spots in the cookies. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Whisk together the flour, instant pistachio pudding mix, baking soda, and salt in a medium bowl. Set aside.

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

Step 3: Add the egg and clear vanilla extract to the creamed mixture, beating until well blended.

Step 4: Gradually stir in the dry ingredients. If you want a deeper green color, add a few drops of green or blue food coloring now.

Step 5: Fold in the white chocolate chips and chopped pistachios. Refrigerate the dough for at least 30 minutes to firm up.

Step 6: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or lightly grease it.

Step 7: Scoop out rounded tablespoons of dough and place them evenly spaced on the prepared baking sheet.

Step 8: Bake the cookies for 12 to 14 minutes, or just until they are set and no longer doughy. Avoid baking until brown—the cookies should remain pale.

Step 9: Remove the baking sheet from the oven and gently press a few white chocolate chips on top of each cookie for decoration.

Step 10: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a nuttier flavor, toast the chopped pistachios lightly before folding them into the dough.

Use clear vanilla extract to keep the cookie color light and bright.

Add a pinch of cinnamon or cardamom for a warm spice variation.

If you prefer a stronger pistachio taste, sprinkle some finely ground pistachios on top before baking.

Food coloring is optional but helps achieve a classic pistachio green hue.

FAQs

Can I use regular vanilla extract instead of clear vanilla?

Yes, you can use regular vanilla extract, but it may slightly darken the dough’s color and make the green less vibrant.

Do I need to refrigerate the dough before baking?

Refrigerating the dough helps prevent spreading and improves texture, but if you’re short on time, you can bake immediately—just expect thinner cookies.