recipe

Pistachio Pudding Cookies: the easy, tasty recipe for delicious pistachio cookies

Total time: 30 Min
Difficulty: Low
Serves: 15 people
By Cookist
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Ingredients
butter, softened
1/2 cup
Sugar
1/2 cup
Oil
1/4 cup
Water
1/4 cup
Large egg
1
pistachio pudding mix
2 3.4-ounce packages
Vanilla
1 tsp
Salt
1/2 tsp
Baking powder
1 tsp
Flour
2 cups
Chopped pistachios
1/2 cup
white chocolate chips
1 10-ounce bag

If you love pistachios, you'll adore these amazing easy-to-make pistachio pudding cookies. These eye-catching cookies are a stunning color and have a delicious pistachio flavor and soft, chewy texture. These perfect pistachio pudding cookies get their flavor from a combination of instant pistachio pudding mix and chopped pistachio nuts. The addition of white chocolate chips makes them extra mouthwateringly sweet and tasty. With a soft center and lightly crispy edges, these beautiful, tasty cookies are sure to disappear fast!

Tips for Making the Perfect Pistachio Pudding Cookies 

– For lighter, less cakey cookies, don't overmix your batter.

– You can swap out one of the pudding mixes for vanilla or white chocolate to lessen the pistachio flavor of the cookies.

– You can use milk or dark chocolate instead of white chocolate, or fold in a mix of all three!

– For a low-carb or keto-friendly version of these amazing pistachio pudding cookies, use almond flour instead of all-purpose flour, use keto chocolate, and substitute your preferred sweetener for the sugar.

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How to Store Chewy Pistachio Pudding Cookies

Store leftover pistachio pudding cookies in an airtight container at room temperature. They'll stay fresh for up to 5 days. For long-term storage, put the cookies in a freezer-safe bag and freeze them for up to 3 months.

How to Make Pistachio Pudding Cookies

Preheat your oven to 350°F. Line 2 baking trays with parchment paper.

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Cream butter and sugar in a large bowl.

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Stir in oil, water, egg, pudding mix, vanilla, salt, and baking powder.

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Mix until smooth.

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Fold in flour.

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Add in nuts.

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Fold in chocolate chips.

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Spoon out 1 inch balls of dough, shape them.

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Arrange them on the baking trays.

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Bake for 10 to 12 minutes or until the edges of the cookies start to brown. Cool the cookies for 2 minutes before transferring them to a rack to cool completely.

Notes

Use room temperature ingredients to ensure your cookie dough mixes evenly.

Use a neutral cooking oil like vegetable, canola, or sunflower oil to make your cookies.

Use instant pudding mix for this recipe.

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