Pistachio Pudding Cookies

If you’re a fan of soft, chewy cookies with a hint of nutty sweetness, these Pistachio Pudding Cookies are going to be your new favorite treat. Made with instant pistachio pudding mix, these cookies are wonderfully moist with a lovely green hue and just the right amount of crunch from chopped pistachios. Perfect for holidays, bake sales, or just a cozy afternoon snack, these cookies are as pretty as they are delicious.

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Why You’ll Love This Recipe
Soft and Chewy – Pudding mix keeps these cookies tender and moist.
Unique Flavor – Subtle pistachio flavor that stands out from the usual cookie crowd.
Easy to Make – No chilling required, ready in under 30 minutes.
Pretty Green Color – Eye-catching and fun for themed parties or holidays.
Customizable – Add white chocolate chips or dried cranberries for a twist.

Ingredients You’ll Need

For the Cookies:

• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 (3.4 oz) box instant pistachio pudding mix
• 2 large eggs
• 1 tsp vanilla extract
• 2¼ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup shelled pistachios, roughly chopped
• ½ cup white chocolate chips (optional)

For Garnish (Optional):

• Extra chopped pistachios
• White chocolate drizzle
• Powdered sugar dusting

Tools You’ll Need

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mat
• Cookie scoop

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper or silicone baking mats.

Step 2: Cream the Butter and Sugars

1. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Add in the pudding mix and blend until fully incorporated.

Step 3: Add Eggs and Vanilla

1. Beat in the eggs, one at a time.
2. Stir in the vanilla extract and mix until smooth.

Step 4: Mix the Dry Ingredients

1. In a separate bowl, whisk together flour, baking soda, and salt.
2. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Step 5: Fold in Pistachios and Optional Add-ins

1. Gently fold in the chopped pistachios and white chocolate chips if using.
2. Do not overmix—just enough to distribute evenly.

Step 6: Scoop and Bake

1. Use a cookie scoop to drop dough onto the prepared baking sheets, spacing about 2 inches apart.
2. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
3. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 7: Garnish and Serve

1. Once cooled, drizzle with melted white chocolate or sprinkle with powdered sugar if desired.
2. Serve with a glass of milk or a warm cup of tea.

Tips for Perfect Pistachio Pudding Cookies
Use Instant Pudding Mix – Only the dry mix goes into the dough, not prepared pudding.
Soften Butter Properly – Room temp butter creams better for fluffy cookies.
Don’t Overbake – Cookies should be soft in the center when removed from the oven.
Add a Pop of Color – A drop of green food coloring enhances the pistachio hue if desired.
Customize It – Add cranberries, toffee bits, or dark chocolate chips for variety.

Serving Suggestions
Holiday Cookie Platter – Adds color and unique flavor to any dessert spread.
Afternoon Snack – Delicious with coffee or tea.
Gift Idea – Wrap a batch in a cute box or jar for a homemade present.
Dessert Table – A standout cookie for parties and celebrations.

How to Store & Freeze

Storing:
Room Temperature: Store in an airtight container for up to 5 days.
Refrigerate: Keeps fresh a little longer (up to a week), but may lose a bit of chewiness.

Freezing:
Freeze Dough: Scoop dough into balls and freeze on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding 1-2 minutes to the time.
Freeze Baked Cookies: Cool completely, then store in a freezer-safe bag for up to 2 months.

Frequently Asked Questions

1. Can I use sugar-free pudding mix?
   Yes, though the texture may be slightly different. The cookies will still turn out tasty.
2. What if I don’t have pistachios?
   You can substitute with chopped almonds or walnuts, or omit nuts altogether.
3. Can I make these cookies vegan?
   Try using vegan butter, plant-based pudding mix, and egg replacers like flaxseed or aquafaba.
4. Why use pudding mix in cookies?
   It adds moisture and a soft texture, while also infusing subtle flavor.
5. Can I make these cookies larger or smaller?
   Yes! Just adjust the baking time—smaller cookies may bake in 8-9 minutes, larger ones in 13-15 minutes.

Final Thoughts
Pistachio Pudding Cookies are soft, nutty, and irresistibly good. With their lovely green color and chewy texture, they offer a delightful twist on traditional cookies. Whether you’re baking for a holiday, a special gathering, or just to satisfy a sweet craving, these cookies are sure to impress and disappear fast.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 160 | Protein: 2g | Carbohydrates: 18g | Fat: 9g | Fiber: 1g | Sodium: 95mg

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