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Pistachio Pudding Cookies

Pistachio Pudding Cookies: A Chewy Delight for Every Celebration

These Pistachio Pudding Cookies are soft, chewy, and perfect for any celebration, filled with vibrant pistachio flavor and sweet chocolate chips.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour spoon and level for accuracy
  • 1 pkg instant pistachio pudding mix avoid using prepared pudding
  • 1 tsp baking soda ensure it's fresh
  • 0.5 tsp salt can be omitted if using salted butter
  • 0.5 cup unsalted butter at room temperature
  • 0.5 cup granulated sugar helps create crunchy surface
  • 0.5 cup light brown sugar pack gently for best results
  • 1 large egg room temperature preferred
  • 1 tsp clear vanilla extract or almond extract use almond for nuttier twist
  • 1 drop green food coloring optional for festive color
  • 1 cup white chocolate chips substitute with favorite chocolate if desired
  • 0.75 cup chopped shelled pistachios toasting boosts flavor

Equipment

  • Stand mixer
  • Baking sheets
  • Parchment Paper
  • spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt until well blended. Set aside.
  3. In a stand mixer, beat the unsalted butter with the granulated and light brown sugars on medium speed until light and fluffy, about 2-3 minutes.
  4. Add the egg, vanilla extract (or almond extract), and green food coloring to the butter mixture. Beat until fully incorporated.
  5. Gradually add the dry ingredient mixture and mix on low speed until just combined.
  6. Gently fold in the white chocolate chips and chopped pistachios until evenly distributed.
  7. Scoop the dough onto the prepared baking sheets, spacing them about 2-3 inches apart.
  8. Bake the cookies for 10-12 minutes until the edges are very light brown and the centers look soft.
  9. Let the cookies rest on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 60mgPotassium: 35mgFiber: 0.5gSugar: 8gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

For best texture, mix dough just until combined and chill if necessary. Store in an airtight container for optimal freshness.

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