These pistachio pudding cookies are sweet and creamy with a delicious nutty flavor. They’re simple to make and perfect for any occasion!
These pistachio pudding cookies are sweet and creamy cookie that is a must have for pistachio lovers. Not only are they simple to make but the end result is a yummy cookie filled with flavor that your family won’t be able to resist.
These pistachio pudding cookies are sure to become a favorite because they’re simply irresistible.
With a soft, chewy texture, Pistachio Cookies have the perfect balance of sweetness and nuttiness thanks to the addition of pistachios. This decadent cookie recipe is perfect for anyone who loves the nutty pistachio flavor or just wants to try something new.
Pistachio pudding cookies are sure to become an instant hit with your friends and family! This easy cookie recipe is perfect for holiday parties, potlucks, bake sales, or just when you want something sweet but not too complicated to make.
For a real pop of color to your St. Patrick’s Day or Christmas season celebration, whip up some chewy pistachio cookies with an extra splash of green! The vibrant green color can be achieved thanks to a little green food coloring.
Recipe for Pistachio Pudding Cookies
*Find the recipe card with a full printable recipe at the bottom of the post.
Ingredients:
- 2 1/4 cups all purpose flour measured correctly
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup salted butter, softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated white sugar
- 3.4 ounces instant pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pistachios
Instructions:
Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper and set to the side
In a large mixing bowl, whisk together flour, baking soda and salt and set aside.
Using a stand or electric mixer, beat the butter and sugar on high speed until light brown, at least 2 minutes.
Once combined, add the pudding mix, vanilla and eggs and beat on medium speed with an electric hand mixer for 3-4 minutes
Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start, after about 1 minute then turn the mixer up to high and mix until combined.
Add Pistachios into the cookie dough and stir with a rubber spatula until mixed thoroughly
Use a cookie scoop and make even balls and place everything on a cookie sheet. Place dough balls onto prepared cookie sheets about 2 inches apart from each other.
Bake for approximately 10-12 minutes or just until edges have lightly browned; don’t over bake as the soft center of the cookies will continue to set outside of the oven while cooling.
Allow cookies to cool on a baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Keep your cookies fresh and tasty by storing them in an airtight container at room temperature for up to a week or pop them into a freezer bag where they’ll stay good frozen for three months.
Here are some ideas for what to add to your pistachio pudding cookie batter: You can try adding in some White chocolate chips, Maraschino Cherries or Dark Chocolate Chunks into the cookie batter.
See Also: Pistachio Pudding Cake | Easy No Bake Banana Pudding Cups | Best Cookie Recipes | Pistachio Cupcakes
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pistachio pudding cookie recipe
These pistachio pudding cookies are sweet and creamy with a delicious nutty flavor. They're simple to make and perfect for any occasion!
Ingredients
- 2 1/4 cups all purpose flour measured correctly
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup salted butter, softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated white sugar
- 3.4 ounces instant pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pistachios
Instructions
Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper and set to the side
In a large mixing bowl, whisk together flour, baking soda and salt and set aside.
Using a stand or electric mixer, beat the butter and sugar on high speed until light brown, at least 2 minutes.
Once combined, add the pudding mix, vanilla and eggs and beat on medium speed with an electric hand mixer for 3-4 minutes
Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start, after about 1 minute then turn the mixer up to high and mix until combined.
Add Pistachios into the cookie dough and stir with a rubber spatula until mixed thoroughly
Use a cookie scoop and make even balls and place everything on a cookie sheet. Place dough balls onto prepared cookie sheets about 2 inches apart from each other.
Bake for approximately 10-12 minutes or just until edges have lightly browned; don’t over bake as the soft center of the cookies will continue to set outside of the oven while cooling.
Allow cookies to cool on a baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Keep your cookies fresh and tasty by storing them in an airtight container at room temperature for up to a week or pop them into a freezer bag where they'll stay good frozen for three months.
Notes
What else can be added into the pistachio cookie recipe?
Here are some ideas for what to add to your pistachio pudding cookie batter: You can try adding in some White chocolate chips, Maraschino Cherries or Dark Chocolate Chunks into the cookie batter.