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–+ servings
Pistachio Pudding Cookies

Chewy Pistachio Pudding Cookies for Irresistible Sweet Moments

Enjoy these Pistachio Pudding Cookies that blend rich flavors and delightful textures for irresistible sweet moments.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup salted butter can substitute with unsalted butter for less salty flavor
  • 1 cup white sugar brown sugar can be used for a chewier texture
  • 1 package (99 grams) JELL-O Pistachio Instant Pudding no substitute for flavor authenticity
  • 2 large eggs use a flax egg for a vegan option
  • 1 teaspoon baking soda baking powder can be swapped, adjust amounts accordingly
  • 2 cups all-purpose flour gluten-free 1:1 flour can be used for gluten-free version
  • 1 cup white chocolate chips dark chocolate or semi-sweet chips are good alternatives
  • 1/2 cup crushed pistachios substitute with any nut for a different taste, or omit for nut-free cookies

Equipment

  • electric mixer
  • Mixing bowl
  • Baking sheet
  • parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the butter, sugar, and pistachio pudding mix until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour and baking soda, then gradually mix into the wet ingredients.
  5. Fold in the white chocolate chips and crushed pistachios until evenly distributed.
  6. Portion out the dough and roll into balls, placing them on the baking sheet.
  7. Bake for 9-12 minutes until edges are lightly golden and centers are set but soft.
  8. Let cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 125mgPotassium: 60mgSugar: 10gVitamin A: 300IUCalcium: 30mgIron: 0.5mg

Notes

Chill the dough for at least 30 minutes before baking for optimal texture. Store cookies in an airtight container for up to one week.

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