Pistachio Pudding Cookies are a delightful twist on your classic cookie, bursting with a nutty flavor and a soft, chewy texture that will make your taste buds dance! These cookies are made with creamy pistachio pudding mix, which adds a luscious richness and a beautiful green hue. With every bite, you’ll experience the perfect balance of sweetness and nuttiness, making them an irresistible treat for any occasion. Whether you’re sharing them at a gathering or enjoying them solo with a cup of tea, these cookies are sure to bring a smile to your face!
Table of Contents
Why You’ll Love This Recipe
- Irresistibly soft and chewy cookies that melt in your mouth.
- Unique pistachio flavor that adds a delightful twist to your dessert table.
- Quick and easy to make, perfect for baking with kids or last-minute treats.
- Vibrant green color that makes them visually stunning for any occasion.
- Versatile enough to enjoy with a cup of coffee or as a sweet snack anytime!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category: | Cookies |
| Cuisine: | American |
| Prep Time: | 15 minutes |
| Cook Time: | 10-12 minutes |
| Total Time: | 25-27 minutes |
| Dietary: | Vegetarian |
| Serves: | 24 cookies |
| Best Served: | Warm or at room temperature |
Ingredients
- All-purpose flour – a key base for structure and texture.
- Pistachio pudding mix – adds flavor and moisture to the cookies.
- Granulated sugar – sweetens the cookies and helps with browning.
- Brown sugar – adds a rich, caramel-like flavor and moisture.
- Baking soda – helps the cookies rise and become fluffy.
- Salt – enhances the overall flavor of the cookies.
- Unsalted butter – provides richness and a tender texture.
- Eggs – binds the ingredients together and adds moisture.
- Vanilla extract – adds a warm, sweet flavor that complements the pistachio.
- Chopped pistachios – for added crunch and a burst of nutty flavor.
Ingredients with measurements will be right under the article in the recipe card.
How to Make the Recipe
Get ready to bake some delightful Pistachio Pudding Cookies! Follow these easy steps for a fun and tasty experience.
Step 1: Gather Your Ingredients
Collect all your ingredients: 1 cup unsalted butter, softened, 1 cup granulated sugar, 1 cup brown sugar, 1 package (3.4 oz) pistachio pudding mix, 2 large eggs, 1 teaspoon vanilla extract, 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 cup chopped pistachios.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C) so it’s nice and warm for your cookies.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Add the Pudding Mix
Mix in the pistachio pudding mix until well combined. This will give your cookies that delicious pistachio flavor!
Step 5: Incorporate the Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
Step 6: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
Step 7: Fold in the Pistachios
Gently fold in the chopped pistachios, ensuring they’re evenly distributed throughout the dough.
Step 8: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Step 9: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they’ll firm up as they cool.
Step 10: Cool and Enjoy!
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy your delicious Pistachio Pudding Cookies!
Pro Tips for Making the Recipe
Use instant pistachio pudding mix for a richer flavor and creamier texture.
Chill your dough for at least 30 minutes before baking to enhance the cookie’s shape and texture.
For added crunch, fold in chopped pistachios or chocolate chips into the dough.
Keep an eye on the baking time; cookies should be slightly golden around the edges but soft in the center.
Store cookies in an airtight container to maintain their freshness and chewy texture.
How to Serve
- Enjoy warm with a scoop of vanilla ice cream on top.
- Pair with a dollop of whipped cream and crushed pistachios for extra crunch.
- Serve alongside a cup of hot chocolate or a refreshing mint tea.
- Sandwich two cookies with cream cheese frosting for a delightful treat.
- Garnish with a sprinkle of sea salt for a sweet and salty combo.
- Pack them in lunchboxes for a fun afternoon snack.
- Offer as a sweet addition to a dessert platter at gatherings.
Make Ahead and Storage
Storing Leftovers
•Allow cookies to cool completely before storing.
•Place cookies in an airtight container.
•Separate layers with parchment paper to prevent sticking.
•Store at room temperature for up to 5 days.
•For longer storage, refrigerate for up to 2 weeks.
Freezing
•Cool cookies completely before freezing.
•Wrap each cookie individually in plastic wrap.
•Place wrapped cookies in a freezer-safe bag.
•Label the bag with the date and type of cookie.
•Freeze for up to 3 months for best quality.
Reheating
•Remove cookies from the freezer and unwrap.
•Let them sit at room temperature for 10-15 minutes.
•Preheat the oven to 350°F (175°C).
•Place cookies on a baking sheet for 5-7 minutes.
•Enjoy warm for the best texture and taste!
FAQs
What can I substitute for eggs in Pistachio Pudding Cookies?
If you’re looking for an egg substitute, you can use unsweetened applesauce or mashed bananas. About 1/4 cup of either works well for each egg. This will keep your cookies moist and delicious while accommodating dietary preferences.
How do I store leftover Pistachio Pudding Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay good for about a week. If you want to keep them longer, consider freezing them for up to three months!
Can I use different types of pudding mix?
Absolutely! While pistachio pudding mix gives these cookies their unique flavor, you can experiment with other flavors like vanilla or chocolate. Just keep in mind that it will change the overall taste of the cookies.
Why are my cookies spreading too much?
If your cookies are spreading too much, it could be due to warm dough or not enough flour. Make sure to chill your dough for at least 30 minutes before baking, and double-check your measurements to ensure the right consistency.
Final Thoughts
There you have it Pistachio Pudding Cookies that are not just easy to make but also a delightful treat for any occasion! Picture the smiles on your loved ones’ faces as they savor these colorful, chewy delights. So, roll up your sleeves, gather your ingredients, and let the baking magic begin! Enjoy every bite, and remember, the joy of baking is just as sweet as the cookies themselves!
Pistachio Pudding Cookies
Equipment
- 1 mixing bowl For mixing ingredients.
- 1 Baking Sheet For baking the cookies.
- 1 Parchment paper To line the baking sheet.
- 1 cookie scoop or tablespoon For portioning the dough.
Ingredients
Wet Ingredients
- 1 cup Unsalted butter Softened.
- 1 cup Granulated sugar For sweetness.
- 1 cup Brown sugar For richness.
Dry Ingredients
- 1 package (3.4 oz) Pistachio pudding mix Adds flavor and moisture.
- 2 large Eggs Binds the ingredients.
- 1 teaspoon Vanilla extract For flavor.
- 2.5 cups All-purpose flour Base for structure.
- 1 teaspoon Baking soda Helps cookies rise.
- 0.5 teaspoon Salt Enhances flavor.
- 1 cup Chopped pistachios For crunch.
Instructions
Step 1: Gather Your Ingredients
- Collect all your ingredients: 1 cup unsalted butter, softened, 1 cup granulated sugar, 1 cup brown sugar, 1 package (3.4 oz) pistachio pudding mix, 2 large eggs, 1 teaspoon vanilla extract, 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 cup chopped pistachios.
Step 2: Preheat the Oven
- Preheat your oven to 350°F (175°C) so it’s nice and warm for your cookies.
Step 3: Cream the Butter and Sugars
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Add the Pudding Mix
- Mix in the pistachio pudding mix until well combined. This will give your cookies that delicious pistachio flavor!
Step 5: Incorporate the Eggs and Vanilla
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
Step 6: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
Step 7: Fold in the Pistachios
- Gently fold in the chopped pistachios, ensuring they’re evenly distributed throughout the dough.
Step 8: Scoop the Dough
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Step 9: Bake the Cookies
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they’ll firm up as they cool.
Step 10: Cool and Enjoy!
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy your delicious Pistachio Pudding Cookies!
