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
Regarding the PISTACHIOS in this cookie recipe:
Do I use unroasted/unsalted (shelled) pistachios, or roasted/salted pistachios??
Definitely use pistachios with no shells! But I like to use salted and roasted pistachios. You can honestly use whatever you prefer though!