Soft and Chewy Pistachio Pudding Cookies Recipe

Introduction

These soft and chewy pistachio pudding cookies are a simple and delicious treat, combining the nutty flavor of pistachio with creamy white chocolate chips. The pudding mix ensures a wonderfully tender texture that stays moist for days. If you love pistachio desserts, try the Christmas Cherry Pistachio Cheesecake Bars Recipe or the Lemon Raspberry Cheesecake with Pistachio Crumb Recipe for more festive ideas.

Ingredients

These soft and chewy Pistachio Pudding Cookies feature a delectable blend of nutty pistachios and decadent white chocolate that creates an irresistible texture and flavor combination.

• 1 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 3.4-ounce box instant pistachio pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups white chocolate chips
• 1/3 cup crushed shelled pistachios
• Optional: 1-2 drops green food coloring

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: These soft and chewy Pistachio Pudding Cookies come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Equipment

Gather all ingredients including pistachio pudding mix, white chocolate chips, and shelled pistachios. Bring butter and eggs to room temperature for easier mixing and a more uniform dough.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This ensures even baking and easy cleanup.

Step 2 — Cream Butter and Sugars

In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.

Proper creaming incorporates air into the dough, which helps create that soft and chewy texture in your Pistachio Pudding Cookies.

Step 3 — Add Wet Ingredients

Beat in eggs one at a time, followed by vanilla extract. Make sure each egg is fully incorporated before adding the next.

Scrape down the sides of the bowl periodically to ensure all ingredients are evenly mixed.

Step 4 — Combine Dry Ingredients

In a separate bowl, whisk together flour, pistachio pudding mix, baking soda, and salt. The pudding mix is key to both flavor and texture.

Whisking dry ingredients separately prevents overmixing later and ensures even distribution of leavening agents.

Step 5 — Form the Cookie Dough

Gradually mix the dry ingredients into the wet ingredients until just combined. Overmixing can lead to tough cookies.

Fold in white chocolate chips and chopped pistachios by hand until evenly distributed throughout the dough.

Step 6 — Portion and Chill Dough

Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.

Chill the portioned dough for 30 minutes. This prevents excessive spreading and helps develop flavor.

Step 7 — Bake to Perfection

Bake for 10-12 minutes until edges are lightly golden but centers still appear slightly underdone.

The cookies will continue to set as they cool. For chewier cookies, err on the shorter baking time.

Step 8 — Cool Properly

Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

This resting period allows the cookies to finish setting without becoming too crisp.

Step 9 — Store and Serve

Store cooled cookies in an airtight container at room temperature for up to 5 days.

For longer storage, freeze baked cookies for up to 3 months, or freeze portioned dough balls to bake fresh as needed.

Nutritional Information

Calories	185 kcal
Protein	2.5 g
Carbohydrates	25 g
Fat	9 g
Fiber	1 g
Sodium	135 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder — Replace half the pudding mix with vanilla protein powder for a protein boost while maintaining moisture.
• Almond flour — Use almond flour instead of all-purpose flour for a gluten-free, lower-carb option with nutty flavor.
• Coconut sugar — Swap granulated sugar for coconut sugar to add minerals and a caramel-like taste.
• Unsweetened applesauce — Substitute half the butter with applesauce to reduce fat while keeping these soft and chewy Pistachio Pudding Cookies moist.
• Dark chocolate chips — Use sugar-free dark chocolate instead of white chocolate for less sugar and rich cocoa flavor.
• Oat flour — Replace all-purpose flour with oat flour for a whole-grain, gluten-free alternative.
• Dairy-free white chocolate — Choose vegan white chocolate chips to make these cookies dairy-free without sacrificing decadence.
• Unsalted pistachios — Opt for unsalted roasted pistachios to control sodium while enhancing the nutty pistachio flavor.

Serving Suggestions

• Pair these soft and chewy Pistachio Pudding Cookies with a cold glass of milk or a warm cup of chai tea for a comforting treat.
• Serve them alongside a scoop of vanilla bean ice cream for an elegant dessert that highlights the nutty pistachios and decadent white chocolate.
• Offer these cookies at holiday gatherings or spring brunches, where their festive green hue and rich flavor shine.
• Create a cookie platter by mixing them with lemon shortbread or dark chocolate chip cookies for variety.
• For special occasions, drizzle melted white chocolate over the top and sprinkle with crushed pistachios for extra texture and visual appeal.
• Pack them in a decorative tin or cellophane bag as a thoughtful homemade gift for friends and family.

These soft and chewy Pistachio Pudding Cookies are versatile enough for casual snacking or dressed up for celebrations, making them a crowd-pleaser any time of year.

Common Mistakes to Avoid

• Mistake: Using old, clumpy pudding mix. Fix: Sift the mix to prevent dry pockets and ensure even distribution.
• Mistake: Over-creaming butter and sugar. Fix: Mix just until pale and fluffy to avoid incorporating too much air, which can cause spreading.
• Mistake: Substituting instant pudding for cook-and-serve. Fix: Stick with instant pudding mix, as the cook-and-serve variety won’t hydrate properly in the dough.
• Mistake: Skipping the chill time for the dough. Fix: Refrigerate for at least 30 minutes to solidify the fats, which helps these soft and chewy Pistachio Pudding Cookies hold their shape.
• Mistake: Using warm or melted white chocolate chips. Fix: Fold in chips at the very end with cool dough to prevent them from melting and streaking.
• Mistake: Overbaking for a crispy texture. Fix: Pull cookies out when the edges are just set but the centers look slightly underdone for maximum chewiness.
• Mistake: Measuring flour incorrectly, packing it into the cup. Fix: Use the spoon-and-level method for an accurate measure and a tender crumb.
• Mistake: Using salted pistachios without adjusting the recipe’s salt. Fix: Opt for unsalted nuts or reduce the added salt in the dough to balance the flavor.

Storing Tips

• Fridge: Store these soft and chewy Pistachio Pudding Cookies in an airtight container for up to 1 week.
• Freezer: Place the cookies in a freezer-safe bag or container; they will keep for up to 3 months.
• Reheat: Warm cookies in a 300°F (150°C) oven for 5-8 minutes until heated through.

Always ensure reheated cookies reach an internal temperature of 165°F (74°C) for food safety.

Conclusion

These soft and chewy Pistachio Pudding Cookies are the perfect treat for pistachio lovers. If you enjoyed this recipe, try our Blueberry Pistachio Oatmeal Cookies Recipe or Easy Creamy Pistachio Cheesecake Truffles (Ready in 30 Minutes) next. Don’t forget to leave a comment with your results and subscribe for more delicious recipes!

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Soft and Chewy Pistachio Pudding Cookies with White Chocolate

Print Recipe

These soft and chewy Pistachio Pudding Cookies feature a delectable blend of nutty pistachios and decadent white chocolate chips, enhanced by the unique flavor and texture of instant pistachio pudding mix.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 3.4-ounce box instant pistachio pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups white chocolate chips
• 1/3 cup crushed shelled pistachios
• Optional: 1-2 drops green food coloring

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the instant pistachio pudding mix and mix until combined.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. If desired, add green food coloring and mix until evenly distributed.
8. Fold in the white chocolate chips and crushed pistachios gently.
9. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
10. Bake for 10-12 minutes, or until the edges and bottoms are lightly golden brown.
11. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For best texture, do not overbake; cookies should be soft and chewy. Chilling the dough for 30 minutes before baking can help maintain shape and enhance flavor. Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

• Calories: 160
• Sugar: 16
• Sodium: 150
• Fat: 7
• Saturated Fat: 4
• Unsaturated Fat: 3
• Trans Fat: 0
• Carbohydrates: 24
• Fiber: 1
• Protein: 2
• Cholesterol: 25

FAQs

Can I substitute the pistachio pudding mix in these cookies?

Yes, you can substitute it with another flavor, but it will change the taste. For the signature nutty flavor of these soft and chewy Pistachio Pudding Cookies, pistachio pudding mix is essential.

Why are my cookies not turning out soft and chewy?

Overmixing the dough or overbaking are common causes. For the best soft and chewy texture, mix just until combined and bake only until the edges are lightly golden.

Can I use dark chocolate instead of white chocolate?

Yes, you can use dark chocolate, but it will create a different flavor profile. The decadent white chocolate is chosen to complement the nutty pistachios in these cookies perfectly.