Ingredients You’ll Need
This pistachio pudding cookie recipe is made with classic baking ingredients. Just be sure to grab a box of instant pistachio pudding mix at the store. Check out the recipe card at the bottom of the post for exact measurements.
Butter: Use salted butter to add richness. Granulated Sugar: Makes these perfectly sweet! Brown Sugar: provides sweet caramel-like flavor and moisture. Pudding Mix: One package of instant pistachio pudding flavors these cookies and makes them deliciously soft. Be sure to disregard any instructions on the box—this is just an add-in to the cookie dough. Eggs: Binds the ingredients and provides structure to the cookies. Vanilla Extract: Provides a subtle warm sweetness. Almond Extract: Enhances the nutty pistachio flavor. Baking Soda: Helps the cookies rise. Flour: For light tenderness, use all-purpose flour. White Chocolate: You can mix in chopped white chocolate or white chocolate chips. Pistachios: Chopped pistachios for a nutty crunch that further enhances the pistachio flavor. Green Food Coloring: To make your fun holiday parties more green, you can add a small amount of green food coloring.
How to Make Pistachio Pudding Cookies
These pistachio cookies could not be easier to prepare. They come together in just about 15 minutes, and there is no need to chill the dough!
Chill: For a thicker cookie, chill your dough for 30 minutes to an hour. Cook time will be a couple of minutes longer with chilled dough. Cook time: Do not overbake! These cookies are meant to be soft and chewy, so follow the recipe time and check them often the first time you make them since all ovens are slightly different. They should be just barely set on the outside and slightly matte on top. They might look a little underdone, but they will continue to cook as they sit on the baking sheet after you remove them from the oven. Cool: After pulling the cookies out of the oven, let them cool on the baking sheet for 2 minutes. Then, carefully transfer them to a cooling rack to allow them to finish cooling completely. Roll: If you aren’t using a cookie scoop, I recommend rolling the dough balls before placing them on the baking sheet. This will help the cookies be more uniform and bake evenly.
Baked Cookies: Store baked cookies in an airtight container on the counter for up to 5-7 days, or freeze them for up to 3 months. I recommend freezing them in a single layer on a parchment-lined baking sheet before transferring the frozen cookies to a freezer bag. To Refrigerate Cookie Dough: If you know you will be baking these cookies within the next few days, then you can just refrigerate the dough. Store it in an airtight container, and it will last up to 5 in the refrigerator. Allow the dough to sit on the counter for an hour or so to soften a bit before scooping. To Freeze Cookie Dough: If you are not quite ready to bake your cookie dough, then place it in an airtight container and freeze for up to 3 months in the freezer. To save time, roll the dough into balls, then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls in an airtight container with parchment paper between each layer.
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