Name: Pistachio Pudding Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 1 h
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, boasting a tender texture and a subtle nutty flavor. Infused with instant pistachio pudding mix and studded with white chocolate chips and chopped pistachios, these treats are both fun and flavorful. Perfect for any occasion, they bring a unique green hue that’s inviting and festive.

A group of small, soft green cookies with white chocolate chips and chopped pistachios baked inside, arranged closely on a black cooling rack. Each cookie has a slightly cracked top showing the chunky white chips and pistachio pieces embedded in the light green dough. The wire rack is placed on a white marbled surface, creating a clean and bright background. The cookies have a round shape and a smooth, slightly puffy texture. 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 all purpose 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 butter mixture and beat until well blended.

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

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 the oven to 325°F (160°C). Line a baking sheet with parchment paper or lightly grease it.

Step 7: Scoop rounded tablespoons of cookie dough and place them on the prepared baking sheet, spaced apart.

Step 8: Bake for 12 to 14 minutes, or until the cookies are set but not browned. Remove immediately if you see any browning.

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

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 more vibrant green color, add a small amount of gel food coloring instead of liquid to avoid thinning the dough.

Substitute white chocolate chips with dark or milk chocolate for a different flavor profile.

Toast the chopped pistachios lightly before folding them in to enhance their nutty aroma.

Refrigerate the dough overnight for even better flavor and texture.

FAQs

Can I use regular pudding mix instead of instant pistachio pudding?

Regular pudding mix requires cooking and is not suitable for this cookie dough. Instant pudding mix is key because it thickens the dough and adds flavor without baking.

What if I don’t have pistachios? Can I substitute another nut?

Yes, you can substitute chopped almonds, pecans, or walnuts if you don’t have pistachios. Keep in mind, the flavor will change slightly but remain delicious.