Soft and Chewy Pistachio Pudding Cookies
why make this recipe
These cookies are soft, chewy, and full of pistachio flavor. They bake fast and taste rich because of the pudding mix and butter. Make them when you want an easy cookie that feels special. If you like light nut cookies, you may also enjoy Almond meringue sandwich cookies.
introduction
Soft and Chewy Pistachio Pudding Cookies are simple to make. The instant pistachio pudding mix gives the dough a strong nut flavor and a tender texture. Chopped pistachios add crunch and white chocolate chips add sweet creaminess. You can make a batch for a party or for a week of treats.
how to make Soft and Chewy Pistachio Pudding Cookies
Start by creaming the butter and sugars until smooth. Add the pudding mix, eggs, and vanilla so the dough is well flavored. Mix the dry flour, baking soda, and salt separately, then add them slowly to the wet mix. Fold in pistachios and white chocolate chips last. Scoop the dough in even spoonfuls and bake until the edges turn light gold. Let them cool a few minutes on the sheet before moving to a rack.
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 box (3.4 oz) pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pistachios
- 1 cup white chocolate chips
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the pistachio pudding mix, followed by the eggs and vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in the chopped pistachios and white chocolate chips.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Soft and Chewy Pistachio Pudding Cookies
Serve them warm or at room temperature. They pair well with milk, coffee, or tea. For a party, arrange them on a platter with other cookies. You can serve with a light dusting of powdered sugar or extra chopped pistachios on top for a nice look. For a fall spread, add these to a mix with Chewy pumpkin chocolate chip cookies.
how to store Soft and Chewy Pistachio Pudding Cookies
Keep cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed bag or container for up to 3 months. Thaw at room temperature before serving.
tips to make Soft and Chewy Pistachio Pudding Cookies
- Use room temperature butter and eggs so the dough mixes evenly.
- Do not overmix after adding flour to keep cookies soft.
- Use a cookie scoop or measure dough to make uniform cookies.
- Slightly underbake by a minute if you want extra chew in the center.
- Chill dough 15-30 minutes if it spreads too much while baking.
variation (if any)
- Swap white chocolate chips for dark or milk chocolate chips.
- Add a teaspoon of almond extract for a nutty boost.
- Replace half the pistachios with chopped almonds or pecans.
FAQs
Q: Can I use homemade pistachio pudding instead of the box mix?
A: Box mix helps keep the texture consistent. Homemade pudding may add too much moisture. If you use homemade, reduce other liquid and test a small batch.
Q: Can I make these gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend that contains xanthan gum. Texture may shift slightly.
Q: How do I keep the cookies soft longer?
A: Store with a slice of bread in the container to keep moisture. Do not stack freshly baked hot cookies; cool first.
Q: Can I freeze the dough?
A: Yes. Scoop dough onto a tray and freeze until firm, then transfer to a bag. Bake from frozen, adding a minute or two to bake time.
Q: Are these cookies safe for people with nut allergies?
A: No. They contain pistachios. You can omit nuts and add extra chips if needed.
Soft and Chewy Pistachio Pudding Cookies
- Total Time: 27
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously soft and chewy cookies infused with rich pistachio flavor, thanks to instant pudding mix and butter.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 box (3.4 oz) pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pistachios
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the pistachio pudding mix, followed by the eggs and vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in the chopped pistachios and white chocolate chips.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra chewiness, slightly underbake by a minute and store with a slice of bread to retain moisture.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
