PISTACHIO PUDDING COOKIES

Pistachio Pudding Cookies are soft, chewy, and bursting with flavor, making them a favorite among both kids and adults. Whether you are looking for a fun and festive dessert to serve at a party or simply want to indulge in a sweet treat, pistachio cookies are a great choice.

To make this pistachio cookie recipe, all you need is a few simple ingredients, including flour, sugar, butter, an egg, and instant pistachio pudding mix. The pudding mix not only adds a delicious pistachio flavor to the cookies but also helps to keep them soft and moist. Pudding cookies are a fun and delicious dessert that are sure to impress.

Taste and Texture of Pistachio Cookies

Pistachio pudding cookies are known for their unique taste and texture. These cookies are tender, chewy, and have a pleasant nutty flavor that comes from the pistachio pudding mix. The texture of these cookies is similar to that of a classic chocolate chip cookie, but with a slightly softer and more cake-like consistency. The pistachio pudding mix also gives the cookies a vibrant green color, making them an eye-catching addition to any dessert table.

When it comes to taste, pistachio pudding cookies have a mild nutty flavor that is not overpowering. The sweetness of the cookie dough balances out the nuttiness, creating a delicious and well-rounded flavor profile. Whether you’re a fan of pistachios or just looking for something different to try, these cookies are a must-try for any dessert lover.

Why you’ll love this Easy Pistachio Cookie Recipe

• Simple ingredients. This recipe uses very simple and easy to find ingredients. You may even find that most of the ingredients for these cookies are already in your home and pantry.
• Easy to follow steps. None of the steps in this recipe are too complicated or difficult so even novice cookie bakers should have a pretty easy time whipping the dough together. Just grab a mixing bowl and electric mixer and you’re good to go!
• No chilling is required. Within minutes you can be enjoying a batch of warm cookies. No dough chilling means no added wait times so the faster you start measuring your ingredients, the faster you can get a delicious treat!

Pistachio Pudding Cookies Ingredients

Sugar: You will need 1 cup of granulated white sugar to make these cookies nice and sweet.

Butter: Adding in ½ cup (one stick) of softened butter will create wonderfully rich cookies.

Egg: Use 1 egg to help bind the dough together well.

Sour cream: By adding in ½ cup of sour cream to the cookie dough you will make them soft in texture.

Milk: Using ¼ cup of milk to will moisten the dough to the right consistency.

Pudding mix: You will need one small 3.4-ounce sized box of pistachio flavored instant pudding mix to give these cookies great flavor and color too.

Salt: Add in ½ teaspoon of salt to help balance all the flavors in the cookies.

Baking soda: ½ teaspoon of baking soda will make the cookies puff up nicely as they bake.

Flour: Use 2 cups all-purpose flour for the base of this cookie recipe.

White chocolate chips: Adding in 2 cups of white chocolate chips will add a creamy richness that pairs well with the pistachios.

Pistachios: For added crunch and flavor add in ½ cup of chopped, shelled pistachios.

How to Make Pistachio Pudding Cookies

Prep

To start, preheat the oven to 375 degrees F. Then, line two baking sheets with parchment paper or silicon mats and set them aside.

Cookie dough

In a large bowl, cream the sugar and butter. Next, add in the egg, sour cream, milk, and dry pudding mix.

After that, in a separate bowl, combine the flour, salt, and baking soda.

Proceed to incorporate the flour mixture into the wet mixture and stir until well.

Then add in the white chocolate chips and chopped pistachios. Mix again until combined.

Bake

Drop the dough by the rounded tablespoonfuls onto the prepared baking sheets.

Place in the preheated oven and bake for 10 minutes.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Serve and enjoy!

Tips to get the PERFECT Pistachio Pudding Cookies:

Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile.

• First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
• The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
• The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.)

Potential Variations for Pistachio Cookies

Gluten-Free Version: For those who are gluten intolerant or have Celiac disease, there are a few simple substitutions that can be made to make these cookies gluten-free. Instead of using regular flour, substitute with a gluten-free flour blend. This can be found at most grocery stores or health food stores. Another option is to use almond flour or coconut flour, which will give the cookies a slightly different texture and flavor.

Vegan Version: To make these cookies vegan, it’s important to replace the butter and eggs. Instead of butter, use a vegan butter or margarine. For the eggs, there are a few different options. One option is to use a flax egg, which is made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it thickens up, then use it as you would a regular egg. Another option is to use applesauce or mashed bananas, which will add moisture to the cookies and act as a binding agent.

It’s important to note that making these substitutions may alter the texture and flavor of the cookies slightly, but they will still be delicious and satisfying. Also, be sure to check all packages and ingredients to ensure they are gluten and dairy free.

How long are pistachio pudding cookies good for?

These cookies can be stored in an airtight container at room temperature for up to a week. I recommend storing them only after they have set and cooled completely so that they don’t get stuck to one another in the container. For best tasting results eat within 2 or 3 days.

Can you Freeze Cookies?

I love freezing cookies! There are 2 ways I prefer to freeze them. The first is by freezing the unbaked cookie dough balls. I scoop & shape the balls round with my hands, then freeze them in 1 layer on a cookie sheet. You can position them as close together as possible without touching. Freeze, then once solid, transfer them to a ziplock freezer bag. Then you can pull them out and bake them whenever you want! You’ll want to either let them thaw on a cookie sheet while preheating the oven, or add a couple minutes to the bake time to compensate for frozen cookie dough.

The second way is to just freeze the baked cookies. My mother in law does this ALL the time. They turn out pretty well, albeit a tiny bit drier and more crumbly once thawed. Oh and you’ve got to make sure you thaw them. Frozen cookies are pretty hard to eat. Thankfully, they only take about 20 minutes or so to thaw out.

How to Get a Perfectly Round Cookie Shape

Want to know a neat little trick? After your cookies have been baked, while they are still hot and cooling on the pan, take a medium-sized round cookie cutter or a round glass/drinking mug and place it over the top of the cookie. The round shape should be slightly bigger than the cookie for this trick to work.

Swirl the round cutter/object around the cookie, knocking it into the sides a bit as you go. The more you swirl, the smaller and thicker the cookie will become. Then let the cookies cool. This is how you can get homemade cookies to look perfectly rounded. This trick won’t work with cutout cookies, but it works fine with drop cookies and rolled cookies.

It often snows where we live well into the Spring months, so when it happens, you have to improvise with outdoor play. A is perfectly happy mowing more snow that grass. Too bad it doesn’t really work that way though, dang it!

Try some of our other favorite pudding cookie recipes:

• Banana Pudding Cookies
• Mint Chocolate Chip Cookies
• Blueberry Cream Cookies
• Mint Oreo Pudding Cookies
• Cherry Chocolate Chip Cookies
• Butterscotch Pudding Cookies
• Pumpkin Pudding Cookies
• Reese’s Peanut Butter Pudding Cookies
• Double Chocolate Chip Pudding Cookies
• Funfetti Cookies

Pistachio Pudding Cookies are a delightful and tender cookie that is sure to become a new favorite! These pistachio cookies call for simple ingredients and have a short prep time, making them a great choice for parties or events.