This Pistachio Pudding Cookies recipe is a keeper for sure! The addition of chopped pistachios and white chocolate chips make these easy cookies an irresistible treat!
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.
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.
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…
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…
Finally after my hundredth birthday when I was done shelling and chopping I got to the dough.
I added the instant pudding mix…
And it made the dough an unusual green…
Stay with me here. I swear they’re delicious.
Do the normal baking stuff…
And the normal cooling stuff…
Then of course the normal eating stuff…
Blam. A Pistachio cookie.
PS – I added white chocolate chips because they rawk.
Print- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Pistachio Pudding Cookies recipe is a keeper for sure! The addition of chopped pistachios and white chocolate chips make these easy cookies an irresistible treat!
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
- Preheat oven to 350°
- Line a baking sheet with parchment paper or a silicone baking mat, set aside.
- In bowl of stand mixer beat butter and sugar together until light and fluffy, about 2 minutes.
- Add in eggs and beat until combined, scraping sides of bowl as necessary.
- Add in pistachio pudding and mix well, until incorporated, again, scraping sides as necessary.
- Add salt and baking soda and mix, followed by flour. Beating on low speed until combined.
- Stir in chopped nuts and white chocolate chips.
- Drop by heaping tablespoon (or cookie scoop) on lined baking sheet 2 inches apart.
- Bake for 9-10 minutes until edges are beginning to golden and top are just set.
- Allow to cool on rack for a few minutes before transferring to a wire rack to continue cooling.
Nutrition
- Serving Size:
- Calories: 219
- Sugar: 16.7 g
- Sodium: 174 mg
- Fat: 12.2 g
- Carbohydrates: 25.4 g
- Protein: 2.9 g
- Cholesterol: 37.3 mg
Yum…you are good!
Can I use all purpose flour???
Yes, that’s what I recommend you use 🙂
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 ?
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!
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!!???
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.
all purpose
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.
These cookies look absolutely amazing! YUM!
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.
I used salted
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.
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
Can’t u just chop the pistachios in a food processor?
sure! but they need to be shelled first 🙂