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Pistachio Pudding Cookies

Irresistibly Soft Pistachio Pudding Cookies to Delight You

Delight in these Soft Pistachio Pudding Cookies, a perfect blend of flavor and nostalgia for every festive gathering.
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Prep Time 30 minutes
Cook Time 14 minutes
Chill Time 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Can substitute with a gluten-free blend.
  • 1 package Instant Pistachio Pudding Mix Feel free to switch to chocolate or vanilla.
  • 1 teaspoon Baking Soda Check for freshness.
  • 1/2 teaspoon Salt Crucial for balancing sweetness.
  • 1 cup Light Brown Sugar Can use dark for a more intense flavor.
  • 1/2 cup Granulated Sugar Adjust according to taste.
  • 1 cup Unsalted Butter If using salted, reduce added salt.
  • 1 teaspoon Clear Vanilla Extract Substitute with pure vanilla if necessary.
  • 1 large Egg Use a room temperature egg.
  • 1 cup White Chocolate Chips Can swap in milk chocolate chips.
  • 1/2 cup Chopped Pistachios Optional but recommended for garnish.
  • 1 drop Green Food Coloring Optional for a festive color.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie scoop

Method
 

Step-by-Step Instructions for Pistachio Pudding Cookies
  1. In a medium bowl, whisk together flour, pudding mix, baking soda, and salt until combined.
  2. In a large mixing bowl, cream together butter, light brown sugar, and granulated sugar until fluffy.
  3. Beat in the egg and vanilla extract until well combined and smooth.
  4. Gradually add dry mixture to wet mixture, mixing on low speed until combined.
  5. Gently fold in white chocolate chips and chopped pistachios.
  6. Cover cookie dough with plastic wrap and chill for at least 30 minutes.
  7. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
  8. Scoop tablespoon-sized amounts of dough onto the lined baking sheet, spacing them 2 inches apart.
  9. Bake cookies for 12-14 minutes until lightly golden around the edges.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 75mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks or freeze for 3 months.

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