Why Make This Recipe
Pistachio Pudding Cookies are a delightful treat that combines the rich, nutty flavor of pistachios with the creamy sweetness of pudding. These cookies are soft, chewy, and packed with the unique taste of pistachios that everyone loves. They are perfect for baking on a lazy afternoon, for parties, or even as a special gift. Plus, they are quick and easy to make, requiring only a few ingredients that you may already have at home.
How to Make Pistachio Pudding Cookies
Ingredients:
- 1 box pistachio pudding mix
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pistachios
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Mix in the pistachio pudding mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pistachios.
- Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
How to Serve Pistachio Pudding Cookies
Serve these delicious cookies warm, or let them cool completely and enjoy them at room temperature. They are great on their own or with a glass of milk. You can also pair them with coffee or tea for a perfect afternoon snack. For an added treat, serve them with a scoop of vanilla ice cream on top.
How to Store Pistachio Pudding Cookies
To keep your Pistachio Pudding Cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. You can also refrigerate them for longer freshness, but be sure to let them come to room temperature before serving for the best texture.
Tips to Make Pistachio Pudding Cookies
- Make sure your butter is softened for easy mixing.
- Don’t overmix the dough once you add the dry ingredients; this keeps the cookies soft.
- If you want extra crunch, mix in some whole pistachios or use different nuts.
- Experiment with different flavored pudding mixes for a twist on the classic recipe.
Variation
You can customize these cookies by adding chocolate chips or other nuts. If you’d like a more vibrant color, consider adding a few drops of green food coloring to the dough before baking.
FAQs
1. Can I use a different flavor of pudding mix?
Yes, you can use other flavors like vanilla or chocolate. Just keep in mind that the taste and color will change.
2. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden. The centers may look soft but will continue to cook as they cool on the baking sheet.
3. Can I freeze these cookies?
Yes, you can freeze the dough before baking. Just scoop the dough onto a baking sheet and freeze until firm, then transfer to an airtight container. When you’re ready to bake, let the dough sit at room temperature for a bit before baking.
Pistachio Pudding Cookies
Ingredients
Cookie Base
- 1 box pistachio pudding mix
- 1 cup butter, softened Make sure butter is softened for easy mixing.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pistachios For extra crunch, consider mixing in whole pistachios or other nuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Mix in the pistachio pudding mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pistachios.
Baking
- Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.