Pistachio Pudding Cookies – Looking for something delicious? Our Pistachio Pudding Cookies are the treat to satisfy your cravings! These cookies combine the nuttiness of pistachios, with the sweetness of chocolate creating a unique and irresistible flavor. If you enjoy baking you definitely need to give these cookies a try. In this post, we’ll delve into the world of these cookies highlighting ingredients like unsalted butter, light brown sugar and pistachio instant pudding mix.
The first time I baked these Pistachio Pudding Cookies it was an experiment that quickly became a beloved favorite in my family. I can vividly recall the joy on my husband’s and child’s faces as they savored each bite of these cookies. Their smiles growing wider with every mouthful due to the combination of flavors. Now these cookies hold a place in our home. Are always requested for any family get-together.
What makes this Pistachio Pudding Cookies truly stand out?
What makes our Pistachio Pudding Cookies stand out? Firstly it’s their flavor profile. A blend of rich pistachios and creamy white chocolate. Secondly they are incredibly simple to make with 10 minutes of preparation time. Lastly these versatile treats are perfect, for snacking on any occasion. Be it munching or special celebrations.
What You Need To Make This Pistachio Pudding Cookies Recipe?
Unsalted Butter: We begin with butter which should be softened to the texture. This is the key, to achieving that melt-in-your-mouth sensation. Remember, it’s about being patient and showing some love. Allow the butter to naturally soften on your kitchen countertop; it truly makes a difference.
Light Brown Sugar: A spoonful of sugar isn’t just a sweetener; it brings back memories of cozy kitchens and comforting aromas. It adds a layer of flavor and a hint of caramel goodness to our cookies.
Granulated Sugar: This is the touch of sweetness that reminds us of baking moments with our loved ones. It balances out the richness of the sugar offering a sweetness that feels like a warm embrace in every bite.
Eggs: Our binders, eggs bring everything together. They are more than ingredients; they possess the ability to bind the dough seamlessly. Like friends room temperature eggs effortlessly blend in and make everything better.
Pistachio Instant Pudding Mix: Here comes our star ingredient! It’s not just any pudding mix; it’s a packet full of nutty and sweet dreams. It imparts our cookies with their distinct pistachio flavor. Gives them a color reminiscent of a beautiful spring day.
Pure Vanilla Extract: Adding a touch of vanilla extract to our cookie recipe is, like the finishing touch in a symphony. It may be subtle. Without it the blend of flavors just wouldn’t feel complete. It’s the essence of coziness that every cookie craves.
All Purpose Flour: Considered the backbone of our cookie masterpiece flour plays a powerful role. It takes our mixture of ingredients. Transforms it into a canvas of delicious possibilities.
Baking Soda: Just a teaspoon is enough to give our cookies that delightful lift and lightness that makes them dance on your taste buds.
Salt: A pinch of salt serves as the whisper amidst all the sweetness. It brings balance and grounding ensuring things stay interesting in every bite.
White Chocolate Chips: These little morsels of delight are pure joy. As they melt into the dough they create a blend, with the pistachios resulting in an explosion of flavors.
Shelled Pistachios, Roughly chopped: Lastly we have the pistachios. They’re not just nuts; they’re gems that add bursts of flavor and a satisfying crunch that makes your heart sing.
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Steps To Make Pistachio Pudding Cookies:
Step 1: To get started preheat your oven to 350°F/180°C. Prepare a cookie sheet by lining it with parchment paper. Begin your cookie-making adventure by creaming the butter in a bowl until it becomes smooth and inviting. Add in the sugars ensuring that they mix well to create a sweet base.
Step 2: Next whisk in the eggs one, at a time along with the pistachio pudding mix and vanilla extract. Watch as the batter transforms into a color and releases an aroma. In another bowl combine the flour, baking soda and salt by whisking them. Gradually incorporate these ingredients into the mixture while stirring just enough to blend.
Step 3: Now comes the fun part! Carefully fold in the chocolate chips and chopped pistachios making sure they are evenly distributed throughout the dough. Use a tablespoon scoop to portion out the dough onto your cookie sheet leaving enough space between each portion for them to spread out as they bake.
Step 4: Bake for 12 minutes. Until they have just begun turning golden brown on the bottom. Allow them to cool momentarily on the sheet before transferring them to a wire rack, for cooling.
Tip:
For a touch of perfection, in your Pistachio Pudding Cookies consider refrigerating the dough before baking. Once you’ve mixed the cookie dough cover it. Give it some time to rest in the refrigerator for at least 30 minutes. If you have time on hand chilling it overnight is even better.
Why go through this process? Chilling the dough helps solidify the butter’s content. When you bake the cookies this chilled butter takes longer to melt compared to room-temperature butter. As a result the cookies spread less during baking giving them a texture with defined edges. Moreover refrigerating the dough allows all the flavors to harmonize and meld together creating a more taste experience with pistachio and white chocolate chips.
By taking this step you can elevate your Pistachio Pudding Cookies from great to unforgettable. It adds that professional bakery touch, in your kitchen!
Frequently Asked Questions:
Can I use a different type of nut?
Of course! While pistachios provide a taste you can certainly try using nuts such as almonds or walnuts, for variation.
How do I store these cookies?
To keep these cookies fresh store them in a container at room temperature. They should stay good for a week although I doubt they’ll stick around that long!
Can I make the dough ahead of time?
Certainly! You can prepare the dough ahead of time. Refrigerate it for up to 3 days before baking. Just make sure to let it come back, to room temperature before scooping for handling.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pistachio Pudding Cookies
Ingredients
- 1 c 200 grams unsalted butter, softened
- ½ c 100 grams light brown sugar, packed
- ½ c 100 grams granulated sugar
- 2 large eggs room temperature
- 1 package 3.4 ounces pistachio instant pudding mix
- 1 tsp pure vanilla extract
- 2 ½ c 300 grams all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 c white chocolate chips
- ½ c roughly chopped shelled pistachios
Instructions
- Set your temperature to 350°F (180°C). Line a cookie sheet, with parchment paper. Use a silicone baking mat.
- In a bowl use a mixer to beat the softened butter until it becomes creamy. Add both sugar and granulated sugar beating until they are well combined.
- Into the mixture of butter and sugars add the eggs, pistachio pudding mix and vanilla extract. Beat these together until they are thoroughly incorporated.
- In another bowl mix together the all-purpose flour, baking soda and salt.
- Gradually add the dry ingredient mixture to the wet mixture while stirring just enough to blend them together.
- Gently fold in chocolate chips. Chopped pistachios into the batter.
- Take 1 tablespoon of cookie dough using a scoop. Place them onto your baking sheet with around 2 inches of spacing between each scoop. Bake in your preheated oven for 12 minutes. Until you notice lightly browned bottoms on your cookies.
- Allow your cookies to cool on the baking sheet for 2 minutes before transferring them onto a wire rack, for cooling.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
