Why You’ll Love This Recipe
- Soft and Chewy Texture: The pistachio pudding mix keeps the cookies moist and tender.
- Vibrant Color: Optional food coloring enhances the natural green tint, making these cookies visually appealing for holidays and special occasions.
- Quick and Easy: With a simple ingredient list and minimal preparation time, these cookies are perfect for both novice and experienced bakers.
Ingredients
- 1⅔ cups all-purpose flour
- 1 (3.4-ounce) box instant pistachio pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon clear vanilla extract
- Green or blue food coloring (optional)
- 1 cup white chocolate chips
- ½ cup chopped pistachios
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add Egg and Vanilla: Mix in the egg and clear vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. If a deeper green color is desired, add a few drops of food coloring at this stage.
- Fold in Mix-ins: Gently fold in the white chocolate chips and chopped pistachios, ensuring they are evenly distributed.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to enhance the flavors and prevent excessive spreading while baking.
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape and Bake: Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes or until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Servings and Timing
- Servings: Makes approximately 24 cookies.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 8-10 minutes
- Total Time: 55 minutes
Variations
- Nut-Free Option: Omit the chopped pistachios and replace them with additional white chocolate chips.
- Extra Crunch: Add ¼ cup of crushed pistachios on top of the cookies before baking for added texture.
- Chocolate Lovers’ Twist: Substitute white chocolate chips with dark or milk chocolate chips for a richer flavor.
Storage/Reheating
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing Dough: Scoop dough balls onto a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake from frozen, adding 1-2 extra minutes.
- Reheating: Warm cookies in the microwave for 10 seconds to restore their fresh-baked softness.
FAQs
Can I use a different flavor of pudding mix?
Yes! Vanilla or white chocolate pudding mix can be substituted for a slightly different taste.
Do I have to chill the dough?
Chilling the dough helps prevent the cookies from spreading too much, resulting in a better texture.
Can I make these cookies gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.
How can I enhance the pistachio flavor?
Add ½ teaspoon of almond extract or finely ground pistachios to intensify the nutty flavor.
Why are my cookies spreading too much?
Ensure the dough is properly chilled, and avoid over-mixing the butter and sugar to maintain structure.
Can I double the recipe?
Yes, simply double all ingredients to make a larger batch of cookies.
What’s the best way to shape the cookies?
Use a cookie scoop to ensure uniform-sized cookies for even baking.
Can I use dark chocolate instead of white chocolate?
Absolutely! Dark chocolate adds a deeper contrast to the nutty pistachio flavor.
Do these cookies stay soft over time?
Yes, the pudding mix helps retain moisture, keeping the cookies soft for days.
Are these cookies good for the holidays?
Yes! Their green hue makes them perfect for Christmas, St. Patrick’s Day, and other festive occasions.
Conclusion
These Pistachio and White Chocolate Pudding Cookies are a delightful treat, combining the rich nuttiness of pistachios with the creamy sweetness of white chocolate. With their soft, chewy texture and vibrant color, they make an excellent addition to any dessert spread. Perfect for holidays, special occasions, or everyday indulgence, this easy-to-make recipe will quickly become a favorite.
Pistachio and White Chocolate Pudding Cookies
These Pistachio and White Chocolate Pudding Cookies are irresistibly soft and chewy, thanks to the addition of pistachio pudding mix. Packed with nutty pistachios and creamy white chocolate chips, these cookies offer a delightful balance of flavors and a beautiful green hue, perfect for holidays or everyday treats.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 55 minutes
- Yield: 24 cookies
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1⅔ cups all-purpose flour
- 1 (3.4-ounce) box instant pistachio pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon clear vanilla extract
- Green or blue food coloring (optional)
- 1 cup white chocolate chips
- ½ cup chopped pistachios
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add Egg and Vanilla: Mix in the egg and clear vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. If using food coloring, add a few drops at this stage.
- Fold in Mix-ins: Gently fold in the white chocolate chips and chopped pistachios until evenly distributed.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to enhance the flavors and prevent excessive spreading while baking.
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape and Bake: Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes, or until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Notes
- Nut-Free Option: Omit the chopped pistachios and replace them with extra white chocolate chips.
- Extra Crunch: Sprinkle ¼ cup of crushed pistachios on top before baking for added texture.
- Chocolate Variation: Substitute white chocolate chips with dark or milk chocolate for a richer flavor.
