0 from 6 votes
Pistachio Pudding Cookies
Pistachio pudding cookies are a soft and chewy cookie every time. The pistachio pudding is the secret ingredient to a delicious cookie that feels a little special but is still an easy recipe to make.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 28 Cookies
Calories: 217 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 1 cup unsalted butter softened, 2 sticks is 1 cup
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 3 large eggs two eggs plus one yolk are needed for one batch of cookie dough batter
- 1 teaspoon vanilla extract
- 3.4 ounces instant pistachio pudding mix one box, must be instant
- 5 drops green food coloring gel is not needed, I used between 5-10 drops per batch
- 2 3/4 cups flour use all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pistachios shelled and chopped, plus extra for decorating, salted and roasted is ok, or raw nuts work also
- 1 ½ cups white chocolate chips plus extra for decorating
Instructions
- In a large mixing bowl, cream together the butter, brown sugar and white sugar with an electric mixer until well mixed and fluffy.
- Add two eggs, one extra egg yolk, vanilla extract and mix until combined. Pour in the pistachio instant pudding and mix until fully mixed in. Add a few drops of food coloring to give the cookies more of a green color.
- In a separate bowl add the flour, baking soda and salt and mix to combine. Add this dry mixture to the wet mixture and mix with an electric mixer until a dough forms.
- Fold in the white chocolate chips and pistachios and mix into the dough. Chill the dough for 30 minutes in the refrigerator.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- With a medium cookie scoop. portion the dough into two tablespoon dough balls. Leave two inches between cookies when placing on the prepared cookie sheet. Top each cookie dough ball with several extra chocolate chips for a prettier finished cookie.
- Bake the cookies for 10-12 minutes, until they set at the edges and lightly browned on top. You don’t want to overcook these, it's better to underbake in the middle slightly.
- Let the cookies cool for 2-3 minutes on the pan, then transfer the cookies to a wire cooling rack to finish cooling completely. Enjoy!
Cup of Yum
Nutrition Information
Calories
217kcal
(11%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
39mg
(13%)
Sodium
149mg
(6%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
244IU
(5%)
Vitamin C
0.2mg
(0%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28Cookies
Amount Per Serving
Calories 217
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 149mg | 6% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.