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Pistachio Pudding Cookies

Pistachio Pudding Cookies: Soft Chewy Bliss in Every Bite

Pistachio Pudding Cookies are soft, chewy, and festive, making them a delightful treat for any occasion.
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Prep Time 30 minutes
Cook Time 14 minutes
Chill Dough 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 box instant pistachio pudding mix can be swapped with other pudding flavors
  • 1 teaspoon baking soda ensure it's fresh for best results
  • ½ teaspoon salt use kosher salt for milder taste
For the Sweetness
  • ½ cup light brown sugar substitute with dark brown sugar for richer flavor
  • ½ cup granulated sugar adjust for desired sweetness
For Richness
  • ½ cup unsalted butter bring to room temperature
  • 1 teaspoon clear vanilla extract substitute with almond extract for twist
  • 1 large egg ensure at room temperature
For the Mix-Ins
  • 1 cup white chocolate chips can swap for milk chocolate chips or omit
  • ½ cup chopped pistachios or use walnuts/pecans if desired
Optional Enhancements
  • food coloring optional for enhancing color

Equipment

  • mixing bowl
  • Electric mixer
  • cookie scoop
  • Baking sheet
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Mix dry ingredients: whisk together all-purpose flour, instant pistachio pudding mix, baking soda, and salt in a medium bowl. Set aside.
  2. Cream butter and sugars: combine softened unsalted butter, light brown sugar, and granulated sugar in a large mixing bowl. Beat until light and fluffy.
  3. Incorporate egg and vanilla: add the egg and clear vanilla extract to the creamed mixture, blending until smooth.
  4. Combine dry and wet ingredients: gradually add dry ingredients to the wet mixture with the mixer on low speed. Mix until just combined.
  5. Fold in add-ins: gently fold in white chocolate chips and chopped pistachios until evenly distributed.
  6. Chill dough: cover bowl and refrigerate dough for at least 30 minutes.
  7. Preheat oven: while dough chills, preheat oven to 325°F (163°C) and prepare baking sheet with parchment paper.
  8. Scoop and bake: drop rounded tablespoons of dough onto the baking sheet and bake for 12-14 minutes until edges are golden.
  9. Cool: remove from oven and add extra white chocolate chips while warm. Cool on baking sheet for 5 minutes before transferring to wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 30mgSugar: 10gVitamin A: 2IUCalcium: 15mgIron: 1mg

Notes

Cookies can be stored at room temperature for up to 1 week, in the fridge for up to 2 weeks, or frozen for up to 3 months. Reheat in microwave for warm experience.

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