Pistachio Pudding Cookies
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Looking for a unique and delicious spring cookie recipe? Look no further than these easy Pistachio Pudding Cookies! Made with the perfect blend of crunchy pistachio nuts, white chocolate and pistachio pudding, these delectable cookies are sure to become a new favorite looking for a new flavor experience.
More Pistachio Recipes? You’ll adore these White Chocolate Pistachio Cookies, these Pistachio Brownies and this Chocolate Cherry Pistachio Rocky Road Fudge!
Why You’ll Love These Trendy Pistachio Pudding Cookies
Attention all cookie lovers! Say goodbye to boring, ordinary treats and hello to the mouthwatering deliciousness of Pistachio Pudding Cookies! These soft and chewy cookies are a delicious twist on the classic chocolate chip cookie, and maybe you’ve noticed…Pistachios are taking the baking world by storm!
- We love these cookies are ready in less than 30 minutes! No chilling the cookie dough! Woohoo!
- By using instant pistachio pudding mix, this one-of-a-kind pudding cookie recipe that will absolutely tantalize your taste buds. With every delicious bite, you’ll experience a perfect balance of creamy pistachio pudding, white chocolate and satisfying pistachio nuts.
- These pistachio cookies also pack a nutritional punch! Packed with colorful little nuts, these cookies are full of heart-healthy fats. And, did you know the unique green and purple pigments in the pistachios have protective antioxidant properties? Plus, pistachios have less fat and calories than other nuts and have the best source of potassium as well.
- Perfect for spring, St. Patrick’s Day, Easter and Christmas because of their pretty light green color with lots of pistachio flavor!
So, if you’re ready to elevate your cookie game, make a batch of this pistachio pudding cookies recipe today and experience the ultimate cookie experience.
Ingredients You Need
pistachio pudding cookies recipe
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3.4 ounce package instant pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
- 1 cup roasted pistachios, roughly chopped. add more or less if desired
Instructions How to Make Pistachio Pudding Cookies
- Preheat your oven to 350 degrees Fahrenheit and grab 2 baking sheets, lining them with parchment paper.
- In a large mixing bowl, using an electric mixer begin to beat together your butter and sugars, creating a creamy and indulgent base for your cookies.
- Add in the instant pistachio pudding mix, the eggs and the vanilla extract and mix together until combined.
- In a separate bowl, whisk together the baking soda, salt and flour together. This will add structure and balance to your cookies, ensuring they come out perfectly chewy and delicious.
- Add the dry ingredients to the wet ingredients, mixing together until just combined. Stir/fold in the white chocolate chips and chopped pistachios.
- Using a medium or large cookie scoop, scoop scoops of cookie dough balls onto the prepared baking cookie sheet. Add more white chocolate chips and pistachios to tops if desired.
- For medium-sized cookies (about 2 tablespoons) bake cookies 10-12 minutes. For ¼ cup cookies, bake cookies 13-15 minutes.
- When they’re ready, pull the golden-brown cookies out of the oven and let them cool on the baking sheet for two minutes. This allows them to set and ensures they maintain their chewy texture. Then, with a spatula, transfer them to a cooling wire rack, to cool completely.
Storing Pistachio Cookies
- Store cookies in an airtight container for up to 2 weeks.
Other Variations
- Other pudding flavors: Change out the pistachio pudding for chocolate, vanilla, banana, lemon or butterscotch!
- Extract options: Instead of vanilla extract, you could sub with some almond extract or an orange blossom extract, but be sure to use sparingly to not overwhelm the cookies.
- Instead of white chocolate chips: Switch out with dark chocolate chips, peanut butter, salted caramel or butterscotch chips in place of white chocolate chips in our pistachio cookie recipe!
In conclusion, pistachio pudding cookies are a delicious and unique twist on the classic dessert that should not be overlooked. From their vibrant green color to their irresistible flavor and chewy texture, these cookies are sure to please any sweet tooth. So, let’s keep the party going and enjoy some delicious pistachio pudding cookies together.
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More Spring Treats
- Easy Banana Cream Pudding Cookies
- Spring M&M Chocolate Chip Cookies (Easter)
- Homemade Chocolate Chip Pudding Cookies
- St. Patrick’s Day Shamrock Cookies Recipe
- Hearty Oatmeal Pistachio Cookies with Cherries & White Chocolate
Pistachio Pudding Cookies
Looking for a unique and delicious cookie recipe? Look no further than these easy Pistachio Pudding Cookies! Made with the perfect blend of crunchy pistachio nuts and pistachio pudding, these pudding cookies are sure to become a new favorite looking for a new flavor experience.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 3.4 ounce package instant pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white chocolate chips
- 1 cup roasted pistachios roughly chopped. add more or less if desired
Instructions
Instructions How to Make Pistachio Pudding Cookies
- Preheat your oven to 350 degrees Fahrenheit and grab 2 baking sheets, lining them with parchment paper.
- Using a mixer begin to beat together your butter and sugars, creating a creamy and indulgent base for your cookies.
- Add in the instant pistachio pudding mix, the eggs and the vanilla extract and mix together until combined.
- In a separate bowl, whisk together the baking soda, salt and flour together. This will add structure and balance to your cookies, ensuring they come out perfectly chewy and delicious.
- Add the dry ingredients to the wet ingredients, mixing together until just combined. Mix/fold in the white chocolate chips and chopped pistachios.
- Using a medium or large cookie scoop, scoop cookie dough scoops onto the prepared baking sheet. Add more white chocolate chips and pistachios to tops if desired.
- For medium-sized cookies (about 2 tablespoons) bake cookies 10-12 minutes. For ¼ cup cookies, bake cookies 13-15 minutes.
- When they’re ready, pull the golden-brown cookies out of the oven and let them cool on the baking sheet for two minutes. This allows them to set and ensures they maintain their chewy texture. Then, with a spatula, transfer them to a cooling rack, to cool completely.
Nutrition
Calories: 249kcalCarbohydrates: 40gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 220mgPotassium: 145mgFiber: 1gSugar: 26gVitamin A: 62IUVitamin C: 0.5mgCalcium: 50mgIron: 1mg
Tried This Recipe?Let us know how it was by commenting below!
Love that! Thank you and enjoy!!
It seems we both are into pistachio these days and, as you know, my son is your fan since your Easy Melted Snowman Cookies, so, yes, I’ll make a batch or more 🙂