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Pistachio Cookie Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 81 reviews
  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 52 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Pistachio Pudding Cookies are soft, flavorful treats combining the nutty taste of pistachios with the creamy sweetness of white chocolate chips. Made with instant pistachio pudding mix and a hint of vanilla, these cookies are perfectly moist and have a delightful green hue that can be enhanced with food coloring. Ideal for cookie trays or everyday snacking, they offer a creative twist on classic sugar cookies.

Ingredients

Scale

Dry Ingredients

  • 1 ⅔ cups all purpose flour
  • 3.4 ounces instant pistachio pudding mix (1 box)
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ¼ cup light brown sugar
  • ¾ cup granulated sugar
  • ¾ cup unsalted butter, softened
  • 1 teaspoon clear vanilla extract
  • 1 egg, room temperature
  • green or blue food coloring (optional)

Add-ins

  • 1 cup white chocolate chips
  • ½ cup chopped pistachios

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, instant pistachio pudding mix, baking soda, and salt. Set this mixture aside for later.
  2. Cream Sugars and Butter: Using a mixer, beat the light brown sugar, granulated sugar, and softened unsalted butter together until the mixture becomes light, fluffy, and well combined. This usually takes about 3 to 5 minutes.
  3. Add Egg and Vanilla: Add the room temperature egg and clear vanilla extract to the creamed sugar and butter mixture and beat until everything is well blended and smooth.
  4. Combine Wet and Dry: Gradually stir the dry ingredients into the wet mixture. If you want a deeper green color for your cookies, add green or blue food coloring at this stage and mix until evenly distributed.
  5. Fold in Add-ins: Gently fold in the white chocolate chips and chopped pistachios to the dough, ensuring they are evenly dispersed. Then refrigerate the dough for at least 30 minutes to firm up for easier handling.
  6. Prepare for Baking: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  7. Shape and Bake: Scoop out rounded tablespoons of the chilled dough and place them evenly spaced on the prepared baking sheet. Bake the cookies for 12 to 14 minutes or until they are just set. Avoid overbaking; if you notice any browning, it’s time to take them out.
  8. Finishing Touch: Once out of the oven, gently press a few extra white chocolate chips onto the top of each cookie while they are still warm.
  9. Cool: Let the cookies cool on the baking sheet for several minutes to set. After that, transfer them to a wire rack to cool completely before storing or serving.

Notes

  • Storage Information: Store these pistachio pudding cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
  • Freezing: To freeze, place the cookies in a freezer-safe storage bag and keep for up to 3 months. When ready to eat, thaw at room temperature.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 110mg
  • Fat: 8g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://cookesrecipes.com/pistachio-cookie-delight-recipe/