I recently whipped up my Pistachio Pudding Cookies Recipe and found it irresistible. With pistachio instant pudding mix, softened unsalted butter, and a rich medley of white chocolate chips and chopped pistachios, every bite surprises me with its delightful, layered textures. It is a creative take on a classic cookie favorite.

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I’m really excited to share my Pistachio Pudding Cookies recipe with you. I first stumbled upon this idea while tinkering in the kitchen and figured why not give it a try?

Imagine a soft, chewy cookie that’s enhanced with a 3.4 oz package pistachio instant pudding mix, stirred into a rich dough made with 1/2 cup unsalted butter, a large egg, and the perfect balance of granulated and light brown sugars. I even added a touch of vanilla extract and a mix of all-purpose flour, baking soda, and salt to seal the deal.

The real magic comes in when you fold in chopped pistachios and white chocolate chips into the batter. These cookies are a delightful mix of textures and flavors, and they might just become your new favorite treat if you enjoy experimenting with bold, unique cookie recipes.

Give them a try and let your taste buds decide!

Why I Like this Recipe

I really love this recipe because it’s super easy to follow and doesn’t stress me out in the kitchen. I get excited about how the pistachio pudding mix adds this unique twist to the cookies, making them taste different from the usual ones. The blend of chopped pistachios and white chocolate chips makes every bite interesting and fun, and I like that they come out soft in the center but a bit crispy around the edges. Overall, every time I bake these cookies, I feel like I’m treating myself to something special and not too complicated to whip up.

Ingredients

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Pistachio instant pudding mix adds a nutty flavor and subtle texture boost.
Unsalted butter gives richness and moisture but can be a bit unhealthy if too much.
Granulated and light brown sugars provide sweet taste and help cookies brown nicely.
A room temperature egg helps bind ingredients and adds a little protein.
All-purpose flour gives structure with carbohydrates, setting the cookie foundation.
Chopped pistachios deliver crunch, healthy fats, and a pronounced nutty flavor.
White chocolate chips offer creamy pockets of sweetness and extra indulgence.

Ingredient Quantities

1 (3.4 oz) package pistachio instant pudding mix

1/2 cup unsalted butter, softened

1 large egg (room temperature)

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chopped pistachios

1 cup white chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper

2. In a large bowl, beat the softened butter with the granulated sugar and light brown sugar until the mixture is light and fluffy

3. Add the egg and vanilla extract to the bowl and beat well until all the ingredients are nicely combined

4. Stir in the pistachio pudding mix until it is evenly incorporated into the batter

5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt

6. Gradually mix the dry ingredients into the wet ingredients until just combined, don’t overmix or the cookies might get tough

7. Fold in the chopped pistachios and white chocolate chips evenly into the batter

8. Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart

9. Bake for 10 to 12 minutes until the edges are lightly golden and the centers look set but still soft

10. Remove the cookies from the oven and let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely Enjoy!

Equipment Needed

1. Preheated oven (350°F)
2. Baking sheet
3. Parchment paper
4. One large mixing bowl
5. Hand mixer or stand mixer
6. One small bowl for dry ingredients
7. Whisk
8. Rubber spatula
9. Tablespoon scoop or cookie scoop
10. Wire cooling rack

FAQ

Q: Can I use a different pudding mix if I can't find the pistachio one?

A: Yeah, you can use another flavor but it won't really have the nutty pistachio vibe that makes these cookies special.

Q: How do I store these cookies?

A: Just keep 'em in an airtight container at room temperature for about a week. If you wanna save them longer, feel free to freeze them.

Q: Can I use salted butter instead of unsalted?

A: You can but it's best to use unsalted butter so you can control the salt level and let the pistachio flavor pop out.

Q: How do I make sure the cookies come out soft and chewy?

A: Just be careful not to overbake them. Take them out of the oven when they're barely set and let them cool. They'll firm up a bit later.

Q: Can I swap the pistachios for other nuts?

A: Sure, you can try walnuts or pecans if you want a different twist, but it might change the overall flavor balance a little.

Pistachio Pudding Cookies Recipe Substitutions and Variations

If you dont have unsalted butter, you can use salted butter instead, just cut back a bit on extra salt in your recipe.
You can swap out the granulated sugar for coconut sugar for a slightly richer flavor, but be aware that the texture might change a little bit.
If you’re egg free, try using 1/4 cup of applesauce as a replacement, it works surprisingly well in cookies.
For the pistachio instant pudding mix, you might substitute it with another flavored instant pudding mix like almond if you run out of pistachios.
If white chocolate chips dont strike your fancy, chopped milk chocolate or dark chocolate chips are a good alternative.

Pro Tips

1. Make sure you’re using room light butter and egg ’cause if they’re not at the right temperature the mixture may not blend properly, leaving your cookies uneven.
2. Be gentle while mixing in the dry ingredients – mix just until you don’t see any flour pockets to avoid making the cookies tough.
3. If your dough seems too sticky, chilling it for about 20 minutes will help it firm up and make it easier to shape on your pan.
4. Keep a close eye on the cookies when they’re in the oven; take them out when they’re just set in the center because they’ll keep cooking a bit as they cool down.

Pistachio Pudding Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

185

kcal

Equipment: 1. Preheated oven (350°F)
2. Baking sheet
3. Parchment paper
4. One large mixing bowl
5. Hand mixer or stand mixer
6. One small bowl for dry ingredients
7. Whisk
8. Rubber spatula
9. Tablespoon scoop or cookie scoop
10. Wire cooling rack

Ingredients

1 (3.4 oz) package pistachio instant pudding mix
1/2 cup unsalted butter, softened
1 large egg (room temperature)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped pistachios
1 cup white chocolate chips

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper
In a large bowl, beat the softened butter with the granulated sugar and light brown sugar until the mixture is light and fluffy
Add the egg and vanilla extract to the bowl and beat well until all the ingredients are nicely combined
Stir in the pistachio pudding mix until it is evenly incorporated into the batter
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt
Gradually mix the dry ingredients into the wet ingredients until just combined, don't overmix or the cookies might get tough
Fold in the chopped pistachios and white chocolate chips evenly into the batter
Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart
Bake for 10 to 12 minutes until the edges are lightly golden and the centers look set but still soft
Remove the cookies from the oven and let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.