Pistachio Pudding Cookies

Pistachio Pudding Cookies

This Pistachio Pudding Cookie Recipe is a keeper! The addition of chopped pistachios and white chocolate chips make these irresistible!

I have had cookies on the brain lately. I can’t seem to stop!

I ain’t mad about it either.

Except my jeans are a little mad about it.

MY OTHER RECIPES

And my shorts…

And my {gasp} swimsuit.

 

I read all those ecards all over Pinterest and Facebook telling me how “nothing tastes as good as thin  feels” or “choose what you want now or what you want most”…

You know what? I want a cookie now AND most.

SO…

Anyhow, I will totally get back on track…just as soon as I eat the last of these Pistachio Pudding Cookies.

I mean, I can’t throw them out…aren’t there still starving children somewhere?

It would be rude and entitled to just toss cookies into the wastebasket.

I’m choosing my cause, folks.

 

Ok, cookies…they are made (flavored really) with a pudding mix.

I’ve read that pudding mix keeps them soft yada yada…but I found mostly it just flavors. That’s my opinion anyway.

And in this case the pudding flavored AND colored the cookies…so don’t be scared by the green-ness.

It’s just there to remind you that you are eating pistachio flavored stuff. Because it couldn’t be pistachio if it weren’t green, right?

Easy, I’m kidding.

Ok, let’s talks cookies.

Pistachio Pudding Cookies that are super soft delicious, with the added chopped pistachios and white chocolate

I have never really been a pistachio girl. I mean I do enjoy the occasional nut, but I generally would never choose a pistachio flavored item.

However,  these cookies have made me a believer. Hallelujah.

 

I even grabbed  some pistachios to throw into the cookies…

Lots of Pistachios for Pistachio Pudding Cookies!

Actually I bought already shelled pistachios for these cookies, but alas, when I went to the cupboard to procure said pistachios, they were missing, with only the shelled variety staring back at me.

One of my lovelies decided to eat the already shelled ones. SO I spent the next eleventy minutes shelling pistachios.

Then chopping…

Chopped Pistachios for Pistachio Pudding Cookies!

Finally after my hundredth birthday when I was done shelling and chopping I got to the dough.

I added the instant pudding mix…

Add Pudding right into the dough for these Pistachio Pudding Cookies!

And it made the dough an unusual green…

Pistachio Pudding Cookie DOugh...add in extra pistachios and white chocolate to really send these over the top!

Stay with me here. I swear they’re delicious.

Do the normal baking stuff…

Baking Pistachio Pudding Cookies!

And the normal cooling stuff…

Pistachio Pudding Cookies that are super soft delicious, with the added chopped pistachios and white chocolate

Then of course the normal eating stuff…

Pistachio Pudding Cookies that are super soft delicious, with the added chopped pistachios and white chocolate

Blam. A Pistachio cookie.

PS – I added white chocolate chips because they rawk.

 

Print

Description

make s 2 dozen cookies


Ingredients

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 (4 servings) box Instant Pistachio Pudding
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 cups flour
  • 1/2-3/4 cup chopped pistachio nuts
  • 1 cup white chocolate chips

Instructions

  1. Preheat oven to 350°
  2. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
  3. In bowl of stand mixer beat butter and sugar together until light and fluffy, about 2 minutes.
  4. Add in eggs and beat until combined, scraping sides of bowl as necessary.
  5. Add in pistachio pudding and mix well, until incorporated, again, scraping sides as necessary.
  6. Add salt and baking soda and mix, followed by flour. Beating on low speed until combined.
  7. Stir in chopped nuts and white chocolate chips.
  8. Drop by heaping tablespoon (or cookie scoop) on lined baking sheet 2 inches apart.
  9. Bake for 9-10 minutes until edges are beginning to golden and top are just set.
  10. Allow to cool on rack for a few minutes before transferring to a wire rack to continue cooling.

 

46 Responses

  1. These look so bright and summery! It’s always worth it for pistachios. That picture of the dough on the beater is amazing. Can I just eat all of that?

  2. Dianna

    So you could make these with anykind of pudding, nuts and chips?
    Like Chocolate or Banana Pudding with walnuts and semi-sweet or Butterscotch pudding with pecans and butterscotch chips? Have you made any variations?

  3. Mary Friederichsen

    Oh my goodness! I made these cookies over the weekend and my husband about died! He said they were the best cookies he has ever had and that is saying something! Everyone loves them! In face I had to get more ingredients to make more! Right away! Not fast enough he says! Lol
    Thank you for such a great recipe. Although today I read the butterscotch with the marshmallow blondes and now need to send someone out to get those darn mini marshmallows ,figure I will already have the white chocolate chips and I just so happen to have the butterscotch ones in the freezer for some zucchini bread I found. I mean there is a vegetable in it so it can’t be all bad for you, right!? Lol
    Have a great week!
    Mary

  4. Aileen

    I made these cookies tonight, I could hardly wait for them to cool down. They are absolutely wonderful. I have an old recipe for a pistachio cake that is a family favorite, so I was excited to try the cookies. Thanks for sharing 🙂 I will add this recipe to my Christmas baking favorites.

  5. Mary T Stratton

    I wonder if this would work with a sugar cookie mix…add pudding, nuts, chips to the mix with the mixes added ingredients? /aka semi homemade. Love to try as I have all ingredients for semi……

  6. Lynne

    I made these for Christmas and gave them out. People said they were the best cookies they ever ate.. I buy the nuts at Sam’s..the Wonderful brand..already shelled. Pricey, but worth every penny

  7. Trishia

    Just made these for the 2nd time. The only thing I changed this time is that I doubled the recipe!!! These are awesome and very easy when you buy the shelled nuts. Love pistachio & these are definitely a new favorite.

  8. Marie

    are the pastchios salted or unsalted and if buy them buy them by the pound shelled should they be raw. I know that I can toast them myself.

  9. Bridget Healy

    I made these tonight, they took much longer than 10 min! Cooking time seems to be way off???? I left them in the oven for at least 18 min. if not more!Has anyone else had this problem??? My oven bakes everything else right on time given.

  10. Helen

    I’m not sure what I did wrong, but I’m positive after reading all the wonderful reviews it’s me, but mine did not turn out very well. I’ve looked over the instructions and ingredients again and I did all the steps and added the correct amount of all the ingredients. HELP??? the problem was that they didn’t flatten, they stayed round and they were “flakey”, “Crumbly” I’m not sure how to describe them. I thought well, maybe they will taste good still, NO. PLEASE HELP!!???

    1. Kenya

      What kind of flour did you use? I think it’s supposed to be all purpose flour. I don’t know if that could be it, but it sounds like a good possibility.

  11. Tuba

    These cookies look really delicious..cant wait to try them. Just a bit of a problem. I domt have pistachio pudding available, will vanilla pudding do ?

    1. Shelly

      Sure, they just won’t have as strong of a pistachio flavor, nor will they get the green color. But they’ll still taste great!

  12. EPICurean M.

    I baked these last Saturday , so I can give these to my co-workers at St. Patrick’s Day. So my family and relatives tasted these and said,”These are wonderful!”. They definitely loved them. Co-workers loved it too! Great for my Christmas cookie holiday lineup this year.

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