Pistachio Pudding Cookies
✅ Quick, easy, no-chill pudding cookies that are sweet-and-salty with bits of pistachios and white chocolate chips in every bite for so much texture! Pudding mix keeps the cookies soft for days so if you need a cookie for holiday cookie exchanges, these are perfect! Also great for St. Paddy's Day given the green color.
Servings: 24
Calories: 183cal
Ingredients
- ½ cup unsalted butter softened to room temperature (for saltier cookies, use salted butter)
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract or to taste (use clear vanilla extract if desired; almond extract may be substituted and it's normally clear)
- 1 ¼ cup all-purpose flour
- 3.4- ounce package instant pistachio pudding mix (I recommend regular rather than sugar-free, use instant and NOT cook 'n serve)
- 1 teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 cup white chocolate chips or as desired (milk or semi-sweet chocolate chips may be substituted)
- ¾ to 1 cup shelled and roughly chopped pistachios (I use salted and roasted pistachios)
Instructions
- Preheat oven to 350 and line two baking sheets with Silpats or parchment paper and spray, or spray them directly with cooking spray; set aside.
- To a large mixing bowl, add the butter, sugars, and beat on high speed to cream the ingredients, about 3-4 minutes, or until light and fluffy. Stop to scrap down the sides of the bowl.
- Add the egg, vanilla, and beat to incorporate, about 1 minute. Stop to scrap down the sides of the bowl.
- Add the flour, pudding mix (the whole packet of dry pudding mix, just add it in like flour), baking soda, salt, and slowly beat to incorporate. Stop to scrap down the sides of the bowl. Tip - If you want your cookies to be greener (for Christmas or St. Patrick's Day for example), now is the time to add a few drops of green food coloring, beat to incorporate, and add more if desired until you reach the desired intensity of green shade.
- Add the white chocolate chips, 3/4 cup pistachios, and beat on low to incorporate. As desired, add additional pistachios. Tip - It'll depend on how small the bits of nuts are and your general preference for them.
- Using a medium cookie scoop, which is about 2 tablespoons, form evenly sized cookie dough balls, flatten between your palms slightly, and place them on the prepared baking sheets, spaced about 2 inches apart. Tips - If the dough is very sticky to work with, pop the bowl in the fridge for 30 minutes before forming balls, but it likely won't be necessary. I recommend making the cookies the size that I indicate so they cook in the indicated amount of time. I wouldn't make them much smaller nor bigger, it's a recipe that I recommend sticking with approximately 2 tablespoons of dough. If necessary in order so the baking sheet is not crowded, you may need to use three baking sheets.
- Bake the cookies for approximately 8 to 10 minutes in the preheated oven, or until the edges are just barely turning brown. Baking Tips – Because these cookies are a pale green, you'll really notice the browning on the undersides and edges, so definitely keep a watchful eye so they don't get too dark (this is why bigger cookies are not better for this recipe). Based on how your oven runs, your climate, the thickness of your baking sheets, and the exact size of your cookie dough balls, the baking time will vary. 8 to 10 minutes is my estimate but they may take less time or more time, you'll need to be the judge of that.
- Baking Tips Continued - If possible, I recommend baking one sheet of cookies at a time, on the middle rack, and rotating the pan midway through baking for the most evenly baked cookies. Cookies baked on the rack underneath (if you're baking two sheets at a time) never get quite the same texture or color as the cookies baked on the middle rack by themselves.
- Allow cookies to cool for 5 to 10 minutes on the baking sheet before transferring to a wire rack and cooling completely and serving when desired.
Notes
Storage: You may form cookie dough balls, and keep the unbaked balls airtight in your refrigerator for up to five days. You may store unbaked cookie dough airtight in the freezer for up to three months. You may bake directly from refrigerated or frozen, probably only needing to add a minute or so to the overall baking time. This is nice when you want to have the taste of freshly baked and warm cookies. Baked cookies will keep airtight at room temperature for up to 5 to 7 days or in the freezer for up to 3 to 4 months.
Nutrition
Serving: 1serving | Calories: 183cal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 175mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 191IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 1mg
