These Pistachio Pudding Cookies are soft, chewy, and bursting with a nutty flavor. The secret? A touch of pudding mix makes them extra moist and oh-so-delicious!
I love how simple these cookies are to whip up. Plus, they have a fun green color that makes them perfect for any occasion. Who doesn’t want a cookie that looks as good as it tastes? 🍪💚
Key Ingredients & Substitutions
Pistachio Pudding Mix: This mix is key for that pistachio flavor and helps with texture. If you can’t find it, vanilla pudding can work in a pinch, though it’ll be less nutty.
Butter: I prefer unsalted butter for better control over the cookie’s sweetness. If you’re dairy-free, use a dairy-free butter substitute; it works pretty well too!
White Chocolate Chips: These add sweetness and creaminess to the cookies. If you’d like a change, dark chocolate chips or even butterscotch chips can be tasty alternatives.
Pistachios: Use shelled pistachios and chop them up a bit for crunch. You can swap them with chopped walnuts or pecans if you’re not a fan of pistachios.
How Can I Ensure My Cookies Are Soft and Chewy?
The key to soft and chewy cookies starts with your creaming method. Be sure to cream the butter and sugars until they’re light and fluffy—this traps air for a lighter cookie. Here’s a simple approach:
- Use room temperature butter for easy mixing.
- Don’t over-mix after adding the dry ingredients; stop as soon as it’s combined.
- Let the cookies bake just until the edges are golden—the centers should look slightly underbaked. They’ll continue to set as they cool!
Following these tips, your cookies will be a hit, just like mine! Enjoy baking!
How to Make Pistachio Pudding Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 (3.4 oz) package instant pistachio pudding mix
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
For Added Flavor:
- 1 cup white chocolate chips
- 1/2 cup shelled pistachios, roughly chopped
- Green food coloring (optional)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and an additional 10 to 12 minutes to bake. You might want to allow some extra time for the cookies to cool after baking. Overall, you’re looking at about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Use a mixer to cream these together until the mixture is light and fluffy. This step is important for making your cookies soft and delicious!
3. Add Eggs and Pudding Mix:
Beat in the eggs, one at a time. Make sure to mix well after each egg to combine properly. Then, add the instant pistachio pudding mix and mix until everything is combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure that the baking soda is evenly distributed throughout the flour.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. If you want your cookies to have a more vibrant green color, you can add a few drops of green food coloring at this point and mix until you achieve your desired shade!
6. Fold in the Goodies:
Now it’s time to make your cookies even more delightful! Gently fold in the white chocolate chips and roughly chopped pistachios until they are evenly distributed throughout the dough.
7. Scoop and Space the Dough:
Using a cookie scoop or a tablespoon, drop dough balls onto the prepared baking sheet. Be sure to space them about 2 inches apart to give them room to spread while baking.
8. Bake the Cookies:
Place the baking sheet in your preheated oven and bake for 10 to 12 minutes. You’ll know they’re done when the edges are lightly golden while the centers might look a bit underbaked. Don’t worry, they will firm up as they cool!
9. Cool and Enjoy:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Now they’re ready to be enjoyed—your delicious pistachio pudding cookies are all set!
Can I Use a Different Type of Pudding Mix?
Absolutely! If you’re not a fan of pistachio, you can substitute it with other flavors like vanilla or white chocolate pudding mix. Just keep in mind that this will alter the flavor profile of your cookies slightly.
How Do I Store Leftover Cookies?
To store your leftover cookies, place them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to 3 months. Just be sure to separate layers with parchment paper to prevent sticking!
Can I Make These Cookies Gluten-Free?
Yes, you can make these cookies gluten-free by swapping the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for the best texture!
What Can I Substitute for White Chocolate Chips?
If you’re looking for an alternative to white chocolate chips, you can use regular semi-sweet chocolate chips or even dark chocolate chunks. Just keep in mind this will change the overall sweetness of the cookies!
