Pistachio Pudding Cookies Recipe
These Pistachio Pudding Cookies are soft, chewy, and packed with pistachio flavor thanks to the instant pistachio pudding mix. Enhanced with white chocolate chips and chopped pistachios, they offer a delightful texture and a subtle nutty sweetness. Ideal for cookie lovers looking for a colorful and unique twist, these cookies are finished with an optional green or blue tint to make them visually appealing.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 59 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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: Whisk together the all purpose flour, instant pistachio pudding mix, baking soda, and salt in a bowl until evenly combined. Set this mixture aside.
- Cream Butter and Sugars: In a separate large bowl, cream the light brown sugar, granulated sugar, and softened unsalted butter together using a mixer until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Egg and Vanilla: Beat in the room temperature egg and clear vanilla extract until well blended into the creamed mixture.
- Combine Dry and Wet Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients. If desired, add green or blue food color at this stage to deepen the pistachio green color.
- Add Chocolate Chips and Pistachios: Fold the white chocolate chips and chopped pistachios into the dough evenly. Refrigerate the dough for at least 30 minutes to help it firm up for easier handling.
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Scoop Cookie Dough: Using a tablespoon measure or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them appropriately.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, or just until the cookies are set and no longer doughy. Avoid browning for a soft texture; remove if edges start to brown.
- Add Final Touch: Remove the cookies from the oven and gently press a few extra white chocolate chips into the tops while they are still warm.
- Cool Cookies: Let the cookies cool on the baking sheet for several minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Refrigerating the dough is important to prevent spreading, resulting in thicker cookies.
- Use room temperature egg to ensure proper mixing and texture.
- If you prefer a more intense pistachio flavor, consider adding a few drops of pistachio extract along with the vanilla.
- Adjust food coloring to your preference or omit for a more natural look.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: pistachio pudding cookies, white chocolate pistachio cookies, flavored cookies, easy cookie recipe, soft cookies
Find it online: https://tastybynova.com/pistachio-pudding-cookies-recipe/
