There’s something special about cookies that are soft and chewy, especially when they have a hint of sweet pistachio flavor. These Pistachio Pudding Cookies are simple to make and bring a warm, cozy feel to any gathering. They’re perfect for family treats or snacks after school. Trust me, you’ll love how easy they are and how delicious they taste!
Why You Will Love This Recipe
You will love these cookies because they are incredibly easy to whip up. With straightforward ingredients, even beginner bakers can create something special. They have a delightful almond-like flavor from the pistachio pudding mix, complemented by creamy white chocolate chips. Plus, they’re a fun way to enjoy a new cookie recipe that everyone in the family will adore. From their soft texture to their rich taste, these cookies are sure to become a favorite.
How to Make Pistachio Pudding Cookies
Making these cookies is a breeze. Just gather your ingredients and follow a few simple steps. You’ll start by creaming together the butter and sugars for that perfect fluffy texture. Then, combine in some key flavors like the pistachio pudding mix. Finally, incorporate the dry ingredients and fold in those yummy chocolate chips and pistachios!
What You Need
Here’s what you’ll need to make these delightful cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 package (3.4 oz) pistachio pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup chopped pistachios
Step-by-Step
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pistachio pudding mix, eggs, and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
- Fold in the white chocolate chips and chopped pistachios.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
How to Serve Pistachio Pudding Cookies
These cookies shine on their own, but you can also enjoy them with a glass of milk or a scoop of vanilla ice cream for an added treat. They make a lovely dessert for family dinners or tea parties. Consider sharing them at potlucks or bake sales, as they are always a hit with friends and family!
How to Store Pistachio Pudding Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for about a week. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe bag or container for up to three months. To enjoy frozen cookies, allow them to thaw at room temperature or warm them slightly in the microwave.
Recipe Tips
- Make sure your butter is softened for easier mixing.
- Don’t overmix the dough once you add the flour to keep cookies tender.
- Use a small cookie scoop for perfectly shaped cookies.
- If you like more crunch, toast the chopped pistachios before adding.
- If you need a nut-free option, you can skip the pistachios and add more chocolate chips.
- Use a baking mat or parchment paper to prevent sticking.
- Ensure your baking soda is fresh for the best rise.
- For a touch of fun, add sprinkles for special occasions!
Variations & Swaps
- Swap white chocolate chips for semi-sweet or dark chocolate chips for a bolder flavor.
- Try adding dried cranberries or cherries for a fruity twist.
- If you’d like a nut-free version, you can leave out the pistachios altogether, and it will still taste wonderful.
- Feel free to experiment with flavored pudding mixes, like vanilla or chocolate, for a unique take on the cookies.
- For a festive version, add a sprinkle of cinnamon or nutmeg into the dough during mixing.
FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough a day in advance. Just refrigerate it in an airtight container. This will actually help the flavors develop even more.
Can I freeze these cookies after baking?
Absolutely! You can freeze the cookies once they’re cooled. Place them in a freezer-safe bag, and they’ll keep well for about three months. Just thaw before enjoying.
How do I reheat the cookies?
To reheat, place a cookie in the microwave for about 10-15 seconds. This will restore its softness and warmth. Avoid overheating, or it might become hard.
What can I use instead of pistachio pudding mix?
You can use vanilla or almond pudding mix as substitutes. They will change the flavor slightly but will still keep the cookies sweet and delicious.
What should I avoid when making this recipe?
Avoid overmixing the dough after adding the flour, as this can toughen the cookies. Plus, make sure not to skip chilling the dough if it feels too soft to scoop easily!
Pistachio Pudding Cookies
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure your butter is softened for easier mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 pieces eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3.4 oz pistachio pudding mix
- 3 cups all-purpose flour
- 1 teaspoon baking soda Ensure your baking soda is fresh for the best rise.
- 1/2 teaspoon salt
Mix-Ins
- 1 cup white chocolate chips Feel free to swap for semi-sweet or dark chocolate chips.
- 1 cup chopped pistachios If you prefer a nut-free version, skip the pistachios.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pistachio pudding mix, eggs, and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
- Fold in the white chocolate chips and chopped pistachios.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
