Description
Delicious Pistachio Pudding Cookies feature a unique twist on classic cookies by incorporating instant pistachio pudding mix for extra flavor and moisture. These soft, chewy cookies are filled with chopped pistachios and white chocolate chips, enhanced with a subtle green tint for a festive and appetizing appearance. Perfect for gatherings or a delightful treat any time of year.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened, 2 sticks)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 3 large eggs (two eggs plus one yolk)
- 1 teaspoon vanilla extract
- 5 drops green food coloring
Dry Ingredients
- 3.4 ounces instant pistachio pudding mix (one box)
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins and Toppings
- 1/2 cup pistachios (shelled and chopped, salted and roasted or raw)
- 1 1/2 cups white chocolate chips (plus extra for decorating)
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and white sugar using an electric mixer until the mixture is fluffy and well combined.
- Add Eggs, Vanilla, and Pudding Mix: Add two whole eggs plus one extra egg yolk and the vanilla extract to the creamed mixture. Mix until fully incorporated. Then add the instant pistachio pudding mix and mix thoroughly. Add green food coloring drops to achieve the desired green tint.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Gradually add this dry mixture to the wet ingredients and mix with an electric mixer until a soft cookie dough forms.
- Fold in Pistachios and White Chocolate Chips: Gently fold the chopped pistachios and white chocolate chips into the dough to distribute them evenly. Then cover and chill the dough in the refrigerator for 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Scoop and Shape Cookies: Using a medium cookie scoop or spoon, portion dough into 2-tablespoon sized balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie. Decorate the tops of the dough balls with extra white chocolate chips for an attractive finish.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are lightly browned. Be careful not to overbake, as the centers should remain slightly soft for the perfect chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 2-3 minutes to set, then transfer them to a wire cooling rack to cool completely before serving.
Notes
- For best results, use instant pistachio pudding mix; regular or cook-and-serve pudding mix will not work properly.
- Chilling the dough helps prevent spreading and develops better flavor and texture.
- If you prefer more vibrant green cookies, increase the number of green food coloring drops accordingly.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- White chocolate chips can be substituted with semi-sweet or milk chocolate if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
