Pistachio Cookies

Pistachio Cookies made with pudding mix are a game-changer! They're perfectly soft, chewy and bursting with nutty sweetness. Great for holidays, parties or simply satisfying your sweet tooth! These cookies deliver a delightful pop of color and flavor that’s sure to impress.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 12

Cook Time 11

Total Time 23

Servings cookies

Calories 125

Author Kim

Ingredients

3/4 cup (170g) unsalted butter
1 cup (200g) granulated sugar
1/4 cup (50g) light brown sugar
1 large egg
1 teaspoon almond extract use vanilla extract if preferred
1 drop green food coloring optional for extra color
1 2/3 cup (208g) all-purpose flour
1 (3.4 ounce) box instant pistachio pudding
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (170g) white chocolate chips
1/2 cup (65g) chopped pecans or pistachios optional (I didn't add these to the cookies pictured)

Instructions

Preheat oven to 375ºF. Line three baking sheets with parchment paper or a silicone mat. Set aside.
In a medium mixing bowl, whisk the flour, pudding mix, baking soda and salt together. Set aside.
In a large mixing bowl, use an electric mixer fitted with the paddle attachment to cream butter, granulated sugar and brown sugar for 3-4 minutes and until light and fluffy. Scrape the sides of the bowl, as needed for even mixing.
Add egg, almond extract and optional green food coloring, and cream for 1 minute longer.
Gently stir in the flour mixture on low speed, adding a little at a time. Don't over-mix. Fold in white chocolate chips and nuts, if using.
Roll the dough into 1.5-2 tablespoon-sized balls (I used a 1.5 tbsp cookie scoop to get 32 cookies) and place them on the prepared cookie sheet about 2-inches apart.
Bake for 11-12 minutes and until they start to brown lightly along the edges.
If you want to add more white chocolate chips on top for garnish, press those in immediately after removing from the oven. Let the cookies cool for 5-10 minutes on the sheet pan before transferring them to a wire rack to cool completely.

Notes

To keep your pistachio pudding cookies fresh and delicious, follow these storage tips:

Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to prevent sticking.

Refrigeration: For slightly longer storage, keep them in the fridge in a sealed container. They’ll stay fresh for a little over a week.

Freezing: To store for an extended period, freeze the cookies for up to 3 months. Place them in a freezer-safe bag or container, separating layers with parchment paper. Thaw at room temperature before serving.

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