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Delicious chewy pistachio pudding cookies on a plate

Pistachio Pudding Cookies

Delightful cookies that combine the nutty flavor of pistachios with the sweet, creamy texture of pudding, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • ¾ cup unsalted butter, softened Use room temperature butter for easier mixing.
  • ¾ cup packed light brown sugar
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla Vanilla extract for flavor.
  • 1 large egg At room temperature.
  • 1¾ cups all-purpose flour
  • 1 package (3-ounce) pistachio instant pudding mix Provides flavor and texture.
  • 2 teaspoons baking powder For leavening.
  • ½ teaspoon salt Enhances flavor.
  • 1½ cups shelled chopped pistachios Add a delightful crunch.
  • 2-3 drops green food coloring Optional for color.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, beat together the softened butter, packed light brown sugar, and granulated sugar until fluffy, about 2–3 minutes.
  3. Add the vanilla extract and egg; beat until just combined.
  4. Gradually mix in the all-purpose flour, pistachio instant pudding mix, baking powder, and salt until the dough just comes together.
  5. Stir in the chopped pistachios and green food coloring until evenly distributed.
  6. Using about a tablespoon of dough, portion onto ungreased baking sheets, spacing cookies about 2 inches apart.
Baking
  1. Bake in the preheated oven for 9-11 minutes, aiming for around 10 minutes for the perfect chewy texture.
  2. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature ingredients for better blending. Do not overbake; cookies may appear underbaked but will continue to cook while cooling.