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Pistachio Pudding Cookies Recipe

Pistachio Pudding Cookies Recipe
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★★★★★

4.8 from 25 reviews

These Pistachio Pudding Cookies combine the nutty flavor of pistachios with the creamy sweetness of white chocolate chips, creating a soft, flavorful cookie with a delightful green tint courtesy of instant pistachio pudding mix. Perfectly chewy with a hint of crunch, these cookies make a festive treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 ⅔ cups all purpose flour
  • 3.4 ounces instant pistachio pudding mix (1 box)
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ¼ cup light brown sugar
  • ¾ cup granulated sugar
  • ¾ cup unsalted butter (softened)
  • 1 teaspoon clear vanilla extract
  • 1 egg (room temperature)
  • green or blue food color (optional)

Add-ins

  • 1 cup white chocolate chips
  • ½ cup chopped pistachios

Instructions

  1. Mix Dry Ingredients: Whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt in a bowl. Set this mixture aside to prepare the wet ingredients.
  2. Cream Sugars and Butter: In a separate bowl, cream the light brown sugar, granulated sugar, and softened unsalted butter together until the mixture is light and fluffy, about 3 to 5 minutes. This step is essential for creating a tender, airy cookie texture.
  3. Add Egg and Vanilla: Beat in the egg and clear vanilla extract into the creamed mixture until fully combined, ensuring a smooth and uniform batter.
  4. Add Dry Ingredients: Gradually stir in the whisked dry ingredients to the wet mixture. If you desire a more vibrant green color, add a few drops of green or blue food coloring at this stage and mix until evenly incorporated.
  5. Fold in Add-ins: Gently fold in the white chocolate chips and chopped pistachios, distributing them evenly throughout the dough.
  6. Chill Dough: Refrigerate the cookie dough for at least 30 minutes to help the flavors meld and prevent excessive spreading during baking.
  7. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  8. Scoop Cookies: Using a rounded tablespoon, scoop portions of the chilled dough and place them spaced apart onto the prepared baking sheet.
  9. Bake: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are set and the tops no longer appear wet. Avoid browning to maintain their soft texture.
  10. Add Toppings: Remove the cookies from the oven and gently press a few extra white chocolate chips into the tops of each while they are still warm for added visual appeal and flavor.
  11. Cool Cookies: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.

Notes

  • Refrigerating the dough helps control cookie spread and enhances flavor development.
  • If you prefer a more subtle pistachio flavor, reduce the pudding mix slightly.
  • Food coloring is optional; natural dough will have a mild green tint from the pudding mix.
  • Use room temperature egg and butter for better mixing and texture.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: pistachio pudding cookies, pistachio cookies, white chocolate chip cookies, soft cookies, nutty cookies, easy dessert, holiday cookies

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