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Pistachio Pudding Cookies


  • Author: Sarah White
  • Total Time: 25 minutes
  • Yield: About 24 cookies
  • Diet: Vegetarian

Description

Soft, chewy Pistachio Pudding Cookies with a delicate nutty flavor and a lovely green hue. Easy to make and stay fresh for days! Perfect for holidays or everyday sweet cravings.


Ingredients

 • 1 ⅔ cups all-purpose flour
• 1 (3.4 oz) box instant pistachio pudding mix
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup white chocolate chips (optional)
• ½ cup chopped pistachios (optional)


Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. 
  2. In a medium bowl, whisk together flour, pudding mix, baking soda, and salt. 
  3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. 
  4. Add eggs one at a time, mixing well after each, then stir in vanilla extract. 
  5. Gradually mix in dry ingredients until a soft dough forms. Stir in white chocolate chips and pistachios if using. 
  6. Scoop dough into 1½-inch balls and place 2 inches apart on prepared baking sheets. 
  7. Bake 9–11 minutes or until edges are lightly golden but centers are soft. 
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

 For a festive look, sprinkle extra chopped pistachios on top before baking. Store in an airtight container for up to 5 days or freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American