Soft and Chewy Pistachio Pudding Cookies
These Pistachio Pudding Cookies are famous for their melt-in-your-mouth texture and vibrant green hue. By using instant pistachio pudding mix in the dough, we create a soft, tender crumb that stays fresh for days. Paired with sweet white chocolate chips and salty chopped pistachios, these are the ultimate treat for holidays, St. Patrick’s Day, or any Tuesday afternoon.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 24 cookies
- Cuisine: American
Ingredients
All-purpose flour – 1 ⅔ cups
Instant pistachio pudding mix – 3.4 ounces (1 box)
Baking soda – 1 teaspoon
Salt – ½ teaspoon
Light brown sugar – ¼ cup
Granulated sugar – ¾ cup
Unsalted butter, softened – ¾ cup
Clear vanilla extract – 1 teaspoon
Large egg, room temperature – 1
White chocolate chips – 1 cup
Chopped pistachios – ½ cup
Green food coloring – 2 drops (optional)
Instructions
Whisk dry ingredients: In a medium bowl, combine flour, dry pudding mix, baking soda, and salt.
Cream butter and sugars: Use a stand mixer or hand mixer to cream butter, brown sugar, and white sugar for 3-5 minutes until pale and fluffy.
Add wet ingredients: Mix in the egg and vanilla extract until fully incorporated.
Combine: Gradually add the dry flour mixture to the wet ingredients on low speed. Add food coloring now if using.
Add mix-ins: Fold in the white chocolate chips and chopped pistachios by hand.
Chill: Refrigerate the dough for at least 30 minutes to prevent spreading.
Prep: Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
Scoop: Drop rounded tablespoons of dough 2 inches apart on the sheets.
Bake: Bake for 12-14 minutes. Remove as soon as they are set; do not let them brown.
Finish: Press a few extra chocolate chips into the tops of warm cookies. Cool on the sheet for 5 minutes before moving to a wire rack.
Notes
• Do not overbake: These cookies should look slightly underdone when removed.
• Room temperature: Ensure your egg and butter are truly at room temperature for the best emulsion.
• Storage: Store in an airtight container for up to 7 days.
• Make Ahead: You can freeze the raw dough balls and bake them from frozen (add 2 minutes to cook time).