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Pistachio Pudding Cookies

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These Pistachio Pudding Cookies are soft, chewy, and bursting with pistachio flavor. Made with instant pistachio pudding mix, these vibrant green cookies are perfect for holidays, parties, or any occasion that calls for a sweet and nutty treat!

Ingredients

Scale
  • 1 cup (225 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (3.4 oz/96 g) package pistachio instant pudding mix
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (150 g) white chocolate chips
  • 1/2 cup (60 g) chopped pistachios (optional)

Instructions

1. Preheat the oven

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Make the cookie dough

  1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
  2. Beat in the eggs, one at a time, followed by the vanilla extract.
  3. Add the pistachio pudding mix and mix until fully incorporated.

3. Add the dry ingredients

  1. In a separate bowl, whisk together the flour, baking soda, and salt.
  2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Fold in the white chocolate chips and chopped pistachios, if using.

4. Shape the cookies

  1. Scoop tablespoon-sized portions of dough and roll them into balls.
  2. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

5. Bake

  • Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers are still soft. Avoid overbaking to keep the cookies chewy.

6. Cool and serve

  1. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
  2. Serve and enjoy!

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 5 days.
  • Freezing: Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
  • Variations: Add green food coloring for a brighter color or substitute white chocolate chips with dark or milk chocolate chips.

Find it online: https://ukfinda.com/pistachio-pudding-cookies/