Pistachio Pudding Cookies

Introduction

When I first tried Pistachio Pudding Cookies, I was amazed at how something so simple could taste so extraordinary. The soft, chewy texture combined with the subtle nuttiness of pistachios and the unexpected twist of pistachio pudding mix made these cookies an instant hit. My family devoured them in no time, and I could tell by the satisfied smiles and second helpings that these cookies were something special. Whether it’s a holiday treat, a simple snack, or a gift to a friend, these cookies never fail to impress. Let me share the recipe with you so you can create your own batch of these delightful cookies!

Ingredients

To create these irresistibly chewy Pistachio Pudding Cookies, you’ll need the following ingredients:

1 cup unsalted butter, softened
1 cup sugar
1 package pistachio pudding mix (3.4 oz)
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup chopped pistachios

These ingredients come together in a delightful combination to make soft, chewy cookies with a nutty flavor and just the right amount of sweetness.

Instructions

Making Pistachio Pudding Cookies is a straightforward process, and you’ll have a batch of these delightful treats in no time. Here’s how to do it:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and for easier cleanup.
Cream the butter and sugar together. In a large mixing bowl, combine the softened unsalted butter and sugar. Use an electric mixer or a whisk to beat them until the mixture becomes fluffy and light. This will incorporate air into the dough, giving the cookies a soft and chewy texture.
Add the pistachio pudding mix and eggs. Stir in the pistachio pudding mix, and mix until fully incorporated. Next, crack in the two eggs and beat them into the mixture. You’ll notice the dough will become slightly thicker at this stage.
Combine the dry ingredients. In a separate bowl, mix together the all-purpose flour and baking soda. Gradually add this mixture to the wet ingredients, stirring until everything is well combined. Make sure not to overmix, as this could lead to tough cookies.
Add the chopped pistachios. Gently fold in the chopped pistachios. These will add a wonderful crunch to the soft texture of the cookies, along with that familiar pistachio flavor.
Shape the dough. Using a spoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Be sure to leave about 2 inches of space between each dough ball to allow for spreading during baking.
Bake the cookies. Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them, as oven temperatures can vary. You want them to be golden but still soft in the middle.
Cool the cookies. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them firm up slightly, making them easier to handle.

Nutrition Facts

Servings: 24 cookies (approximately)
Calories per serving: 150 kcal
Total Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 25mg
Sodium: 60mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 10g
Protein: 2g

These nutritional facts are approximate values and may vary based on the exact ingredients used. With around 150 calories per cookie, these are the perfect indulgence without going overboard!

Preparation Time

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-22 minutes

It doesn’t take long at all to whip up a batch of Pistachio Pudding Cookies, making them perfect for a quick snack or a last-minute dessert for guests.

How to Serve

Pistachio Pudding Cookies can be enjoyed in many different ways. Here are a few ideas to make the most out of this delicious treat:

With a glass of milk: The classic pairing of cookies and milk is always a hit. The softness of the cookie complements the coolness of the milk perfectly.
With a cup of coffee or tea: These cookies make a great addition to a cozy afternoon with your favorite hot beverage.
As a gift: Pack the cookies in a cute tin or box as a thoughtful homemade gift for friends and family.
As a dessert: Serve with a scoop of vanilla ice cream for a special treat that everyone will enjoy.

Additional Tips

Use room-temperature butter: Softened butter mixes more easily with sugar, giving you a fluffier dough. Take the butter out of the fridge about 30 minutes before you begin to bake.
Chill the dough: If you want even thicker cookies, chill the dough for 30 minutes before baking. This will prevent them from spreading too much while baking.
Don’t overmix the dough: Overmixing can lead to dense cookies. Mix the dough just until everything is incorporated.
Use high-quality pistachios: The quality of the pistachios can really make a difference. Opt for roasted and salted pistachios for the best flavor.
Customize the flavor: Add a few white chocolate chips or even a sprinkle of sea salt on top for extra flavor!

Recipe Variations

While this Pistachio Pudding Cookie recipe is delicious as-is, there are plenty of ways to customize it:

Chocolate Pistachio Cookies: Add 1/2 cup of chocolate chips or chunks to the dough for a sweet and salty flavor combination.
Coconut Pistachio Cookies: Stir in 1/2 cup of shredded coconut for added texture and flavor.
Gluten-Free Option: Replace the all-purpose flour with a 1-to-1 gluten-free flour blend to make these cookies gluten-free.
Spiced Pistachio Cookies: Add 1 teaspoon of cinnamon or nutmeg to the dough for a warm, spiced twist.
Vegan Version: Replace the eggs with flax eggs and use vegan butter for a dairy-free, egg-free cookie.

Serving Suggestions

For special occasions: These cookies are perfect for birthdays, holidays, or any celebration.
In a cookie platter: Serve Pistachio Pudding Cookies along with other varieties like chocolate chip or sugar cookies on a festive platter.
As a party treat: Bring a batch of these cookies to your next potluck, holiday party, or family gathering.
As an after-dinner treat: Serve these cookies alongside a rich dessert like chocolate mousse or crème brûlée for an elegant touch.

Freezing and Storage

Storing: Store Pistachio Pudding Cookies in an airtight container at room temperature for up to one week.
Freezing dough: If you’d like to save some dough for later, scoop it into balls and freeze them. Once frozen, transfer them to a zip-top bag, and store them for up to three months. To bake, simply add a few extra minutes to the baking time.
Freezing baked cookies: You can freeze the baked cookies as well. Let them cool completely, then place them in a freezer-safe bag or container for up to three months. Thaw at room temperature before serving.

FAQ Section

Can I use salted pistachios?
Yes, salted pistachios will add an extra touch of flavor, but make sure to reduce the amount of added salt in the recipe.
Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 3 days.
Can I use other nuts instead of pistachios?
Yes, feel free to substitute other nuts like walnuts, almonds, or cashews if you prefer.
Can I add chocolate chips?
Yes, chocolate chips go wonderfully with pistachios, adding a sweet, creamy element to the cookies.
Can I use a stand mixer instead of a hand mixer?
Yes, a stand mixer works great for this recipe and will save you some time.
How do I know when the cookies are done?
The edges of the cookies should be golden brown, and the center should look set but slightly soft.
Can I make these cookies without the pudding mix?
While the pudding mix is what gives these cookies their unique flavor and texture, you can try substituting it with a vanilla cake mix for a similar result.
Can I make the cookies smaller?
Yes, you can make the cookies smaller by using a teaspoon instead of a tablespoon. Just reduce the baking time slightly.
Can I freeze the dough?
Yes, you can freeze the cookie dough for up to 3 months.
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