Soft, fluffy, and slightly chewy cookies are jam-packed with white chocolate chips, and a buttery, pistachio flavor.
Cookies. They’re one of life’s little pleasures, aren’t they? Especially when that cookie is soft, fluffy, and packed full of flavor. These pistachio pudding cookies fit the bill perfectly. Plus, they’re easy to make – you only need tried and true pantry staples! If you love pistachios and cookies, then you need to give this recipe a try. trust me – you won’t be disappointed!
I love pistachio flavored everything! From ice cream, to cake, pudding, and everything in-between, I crave this nutty, upbeat flavor. These cookies are bursting with pistachio flavor, and their amazing texture comes from the JELL-O Pistachio Instant Pudding mix that is added to the dough. Trust us, once you try these cookies you’ll be hooked! But, if you are feeling like lemon, we also have Lemon Pudding Cookies to try!
What is in Pistachio Pudding Cookies
This recipe is just so fantastic because it really does use common cookie ingredients. Light brown sugar, granulated sugar, all-purpose flour, butter, and baking soda are a few items you’ll need. If you don’t have any baking powder, or milk on-hand that is okay because this recipe uses neither. You don’t even need any salt!
How to Make these Cookies
Gather all your ingredients and prepare your stand mixer with the paddle attachment.
In the bowl of a stand mixer add the softened butter, and both sugars. Cream until fluffy, and combined.
Add the pistachio pudding mix, eggs, food coloring, and extract; continue to beat until combined.
In a small bowl whisk the flour and baking soda together. On low speed, slowly add the mixture to the batter. Combine until dough is thick.
Fold in the white chocolate chips. Once they are mixed into the dough, remove the dough, form it into a ball, and place it in plastic wrap. Chill the dough for one hour minimally, or longer for best results.
Once dough feels firm, preheat the oven to 350°F. Use a 2 tablespoon-size cookie scooper, scoop out the dough balls.
Place them on a parchment-lined baking sheet (2 inches apart as they do not spread) and bake for 10 minutes. The bottom edges will be slightly golden brown and the cookies will firm up as they cool. Transfer cookies to a cooling rack and repeat until all cookies have been baked.
Cookie FAQS
Note: These cookies are pretty standard to make, but there is a few things you should know! A stand mixer is very important to work this dough because it will get thick quickly. Unfortunately, a hand mixer will not cut it!
The dough also needs to be chilled for a minimum of 1 hour to achieve the “ice cream scoop” fluffy look and texture. I have made the dough up to one day in advance. Just be sure to cover the dough ball in multiple layers of plastic wrap to keep it from drying out.
You can swap out the pudding mix for any flavor and get desirable results!
More Delicious Pistachio Baked Goods
Soft, Fluffy Pistachio Pudding Cookies
Equipment
- large baking sheet
- parchment paper
- Stand Mixer fitted with paddle attachment
- Oven
- Refrigerator
Ingredients
- 2¼ cups All-Purpose flour
- 1 teaspoon baking soda
- ¾ cup unsalted butter softened, do not melt!
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 3.4 ounces Pistachio pudding mix dry, instant type
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups HERSHEY's White chocolate chips
- 4 drops Neon green food coloring
Instructions
- In the bowl of a stand mixer add the softened butter, and both sugars. Cream until fluffy, and combined.
- Add the pistachio pudding mix, eggs, food coloring, and extract; continue to beat until combined.
- In a small bowl whisk the flour and baking soda together. On low speed, slowly add the mixture to the batter. Combine until dough is thick.
- Fold in the white chocolate chips. Once they are mixed into the dough, remove the dough, form it into a ball, and place it in plastic wrap. Chill the dough for one hour minimally, or longer for best results.
- Once dough feels firm, preheat the oven to 350°F. Use a 2 tablespoon-size cookie scooper, scoop out the dough balls. Place them on a parchment-lined baking sheet (2 inches apart as they do not spread) and bake for 10 minutes. The bottom edges will be slightly golden brown and the cookies will firm up as they cool. Transfer cookies to a cooling rack and repeat until all cookies have been baked.
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