Soft and Chewy Pistachio Pudding Cookies – Easy Dessert Recipe

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Soft and Chewy Pistachio Pudding Cookies Recipe

These delightful pistachio pudding cookies are the perfect treat for any time of the year. They have a unique softness and chewy texture, thanks to a secret ingredient: instant pistachio pudding mix. The combination of creamy white chocolate chips and crunchy pistachios adds an extra layer of indulgence to every bite. Plus, the subtle green hue from the pistachio pudding makes these cookies visually appealing for festive occasions.

Why You’ll Love This Recipe:

• Delicious Pistachio Flavor: Thanks to the instant pistachio pudding mix, these cookies are infused with a wonderful pistachio flavor and have a soft, creamy texture. For an extra touch, we add crushed pistachios, but they’re optional if you prefer to skip them.
• Perfect Soft and Chewy Texture: The pudding mix helps create an incredible balance between soft, gooey centers and crispy, chewy edges. Baking them in small, 1-tablespoon portions ensures a perfect texture in every bite.
• Easy and Fun to Make: This recipe is incredibly simple to follow with basic baking ingredients. The only unique element is the pistachio pudding mix, which you can easily find in most stores.
• No Chilling Required: You can whip up a batch of these cookies in under an hour! There’s no need to chill the dough, so you can go straight from mixing to baking without delay.

Ingredients You’ll Need:

• Unsalted Butter: Make sure to use softened, room-temperature butter for smooth mixing and well-combined dough.
• Sugars: A combination of brown and white sugar is key—brown sugar ensures chewiness, while white sugar gives a slight crisp to the cookie edges. Use ½ cup of each.
• Eggs: You’ll need 2 large eggs, brought to room temperature. This helps them mix more easily into the dough.
• Pistachio Instant Pudding Mix: This is the star ingredient, providing that signature pistachio flavor and a soft, creamy texture. Be sure to use instant pudding mix (powder only, no preparation required), like JELL-O or another brand.
• Vanilla Extract: Opt for pure vanilla extract instead of imitation for a richer flavor.
• Dry Ingredients: Flour, baking soda, and salt form the dry mix, along with the pudding mix. Be careful not to overmix when combining with the wet ingredients to keep the cookies soft.
• White Chocolate Chips and Pistachios: Fold in white chocolate chips and chopped pistachios for added flavor and texture.

 

How to Make Pistachio Pudding Cookies

Prepare for Baking:

Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper or a silicone baking mat.

Mix the Wet Ingredients:

In a large mixing bowl, beat the softened butter with a hand mixer until creamy. Add both the granulated and brown sugars, continuing to mix until well combined. Once the mixture is smooth, beat in the eggs and vanilla extract until everything is fully incorporated.

Combine the Dry Ingredients:

In a separate bowl, whisk together the flour, pistachio pudding mix, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix the dough.

Optional: Add Food Coloring:

For a more vibrant pistachio hue, add a few drops of green food coloring. I recommend using Wilton Leaf Green Gel for the perfect shade.

Fold in the Add-ins:

Using a spatula or heavy spoon, gently fold in the white chocolate chips and crushed pistachios. Now your cookie dough is ready to be baked!

Shape the Cookies:

Use a cookie scoop to form 1-tablespoon-sized dough balls and place them on the prepared baking sheet, spacing them about 1 inch apart.

Bake to Perfection:

Bake the cookies in the preheated oven for 12 minutes or until the bottoms are golden brown. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Helpful Recipe Tips:

• Use a Cookie Scoop: A cookie scoop simplifies the process by ensuring uniform cookie sizes, making for even baking. Scoops come in various sizes, so be sure to check yours. For this recipe, a small scoop (1 tablespoon) will yield about 60 cookies, while a medium scoop (1.5 tablespoons) makes around 26 cookies.
• Choose the Right Pudding: Make sure to use “Instant” pistachio pudding mix for the perfect cookie texture. Other varieties, like cook-and-serve pudding, won’t give the same results.

Storing Tips

At Room Temperature: Store your pistachio pudding cookies in an airtight container for up to 5 days. To keep them soft, place a slice of white bread in the container—the bread will dry out while the cookies stay perfectly moist.

Freezing Cookies: You can freeze the baked cookies for up to 3 months. Store them in an airtight container or a freezer-safe bag. When you’re ready to enjoy them, you can either eat them straight from the freezer, let them thaw at room temperature, or give them a quick warm-up in the microwave for a few seconds.

These tips ensure your cookies stay fresh and delicious whether you’re eating them right away or saving some for later.

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