Description of this recipe
These Pistachio Pudding Cookies are soft, chewy, and bursting with nutty pistachio flavor. The instant pistachio pudding mix not only infuses them with a unique taste but also contributes to their incredibly tender texture. White chocolate chips add a touch of sweetness that perfectly complements the pistachio, while chopped pistachios provide a delightful crunch. These cookies are visually appealing with their subtle green hue, making them a delightful treat for any occasion.
Why you will love this recipe
You’ll absolutely adore these Pistachio Pudding Cookies for several reasons. First and foremost, the flavor is simply irresistible. The combination of pistachio and white chocolate is a match made in heaven. The cookies are incredibly easy to make, requiring minimal effort and readily available ingredients. The instant pudding mix simplifies the process, making it a perfect recipe for both beginner and experienced bakers.
These cookies are also incredibly versatile. They are perfect for afternoon tea, holiday gatherings, or a simple dessert to satisfy your sweet tooth. Plus, the unique flavor and attractive green color make them stand out from the usual chocolate chip cookies. They are guaranteed to impress your friends and family!
Ingredients:
- 1 ⅔ cups all-purpose flour
- 3.4 ounces instant pistachio pudding mix (1 box)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- ¾ cup unsalted butter, softened
- 1 teaspoon clear vanilla extract
- 1 egg, room temperature
- 1 cup white chocolate chips
- ½ cup chopped pistachios
- Green or blue food coloring (optional)
Preparation:
Step 1: In a medium bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt. This ensures that the dry ingredients are evenly distributed, which is crucial for the cookie’s texture. Set the bowl aside. Step 2: In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy, about 3 to 5 minutes. This step is important for incorporating air into the dough, which will contribute to a soft and airy texture. Step 3: Add the room temperature egg and clear vanilla extract to the creamed mixture. Beat until well blended. Make sure the egg is at room temperature as it emulsifies better with the butter and sugar, creating a smoother dough. Step 4: Gradually stir in the dry ingredients (flour mixture) into the wet ingredients until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cookie. If you desire a deeper green color, add a few drops of green or blue food coloring (optional) and mix until the dough is evenly tinted. Step 5: Gently fold in the white chocolate chips and chopped pistachios until they are evenly distributed throughout the dough. The white chocolate chips add sweetness and creaminess, while the pistachios provide a nutty flavor and a satisfying crunch. Step 6: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the flavors to meld together and prevents the cookies from spreading too much during baking. Step 7: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or lightly grease it to prevent the cookies from sticking. Step 8: Scoop out rounded tablespoons of cookie dough and place them onto the prepared baking sheet, leaving some space between each cookie to allow for spreading. Step 9: Bake for 12-14 minutes, or just until the edges are set and the centers are still slightly soft. Be careful not to overbake, as these cookies are best when they are soft and chewy. If you see any browning, pull them out. Step 10: Remove the baking sheet from the oven. While the cookies are still warm, gently press a few extra white chocolate chips into the top of each cookie for a more attractive presentation. Step 11: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking apart while they are still soft.
COOKING Rating:
Easy
Serving Suggestions:
- Serve these Pistachio Pudding Cookies with a glass of cold milk or a cup of hot coffee or tea.
- They make a wonderful addition to a dessert platter or a cookie exchange.
- Pack them in a decorative tin as a thoughtful homemade gift.
- Enjoy them as a sweet treat after lunch or dinner.
Tips:
- For a more intense pistachio flavor, use pistachio extract in addition to the pudding mix.
- If you don’t have white chocolate chips, you can substitute them with semi-sweet or dark chocolate chips.
- To prevent the pistachios from burning during baking, you can lightly toast them before chopping and adding them to the dough.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- For longer storage, you can freeze the cookie dough for up to 2 months. Simply thaw the dough in the refrigerator overnight before baking.
Prep Time:
20 minutes
Cook Time:
12-14 minutes
Total Time:
45 minutes (including chilling time)
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and serving size.) Calories: Approximately 180-220 per cookie Protein: 2-3 grams per cookie Sodium: 100-150mg per cookie
Conclusion
These Pistachio Pudding Cookies are a delightful twist on the classic cookie recipe. The combination of pistachio, white chocolate, and a soft, chewy texture makes them a truly irresistible treat. They are easy to make, versatile, and perfect for any occasion. Give this recipe a try and prepare to be amazed by the unique flavor and delightful texture of these cookies. Your friends and family will thank you!
Questions and Answers about this recipe
Q1: Can I use a different type of pudding mix?
A: While this recipe is specifically designed for pistachio pudding mix, you can experiment with other flavors such as vanilla or white chocolate pudding mix. However, keep in mind that the flavor profile of the cookies will change accordingly.
Q2: Can I make these cookies without refrigerating the dough?
A: Refrigerating the dough is highly recommended as it helps to prevent the cookies from spreading too much during baking and allows the flavors to meld together. If you skip this step, the cookies may be flatter and less flavorful.
Q3: Can I use salted butter instead of unsalted butter?
A: If you use salted butter, you may want to reduce the amount of salt in the recipe by about ¼ teaspoon. However, unsalted butter is generally preferred in baking as it gives you more control over the salt content.
Q4: What if I don’t have white chocolate chips?
A: You can substitute white chocolate chips with semi-sweet or dark chocolate chips, or even chopped nuts. The choice is yours!
Q5: How do I know when the cookies are done?
A: The cookies are done when the edges are set and the centers are still slightly soft. Be careful not to overbake, as these cookies are best when they are soft and chewy. If you see any browning, pull them out. Remember that they will continue to set up as they cool on the baking sheet.
