Quick and Easy Pistachio Pudding Cookies

Quick and Easy Pistachio Pudding Cookies 

Quick and Easy Pistachio Pudding Cookies are the latest dessert recipe to be added to my favorites. They are quick, easy, really delicious, and an interesting spin on traditional cookies. 

I have always been obsessed with baking cookies and trying new variations. Because chocolate chip cookies always seem so boring to me and basic. Basic is the usual word that comes to mind. But these are different, fun, and delicious. That is always my goal is to bring you something new and fun! 

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Have you tried making these Quick and Easy Pistachio Pudding Cookies yet? Come on in and let me tell you about them! 

Quick and Easy Pistachio Pudding Cookies Ingredients 

Flour, 1 ⅔ cups 

Pistachio Pudding Mix, 1 small (3.4 ounce) box, dry, not prepared 

Baking Soda, 1 teaspoon 

Salt, ½ teaspoon 

Butter, 1 ½ sticks, or ¾ cups, unsalted 

Sugar, ¾ cup 

Brown Sugar, ¼ cup make your own with this recipe if you’re out 

Egg, 1 

Almond Extract, ½ teaspoon 

Green Food Coloring, 1 drop 

White Chocolate Chips, 1 cup 

Pistachios, ½ cup, chopped 

Quick and Easy Pistachio Pudding Cookies Directions 

Preheat the oven to 350 degrees. 

In a mixing bowl, whisk together the flour, pistachio pudding mix, baking soda, and salt. Set aside. 

In a stand mixer, cream together the butter, sugar, and brown sugar until it has a light and fluffy texture. I usually go at a high speed for about 2-3 minutes. 

Next, add in the egg, almond extract, and green food coloring. Mix until it is incorporated, about another minute or so. Scrape the sides of the bowl with a silicone spatula if needed, to ensure everything is well mixed. 

Add in the dry ingredients slowly and mix until just combined. Don’t overmix at this point. 

Add in the pistachios and white chocolate chips. 

It is time to make cookies! Form the dough into balls, about 1 ½ to 2 tablespoons each, and round them out in your hand, then place onto a greased cookie sheet, about 2-3 inches apart. 

Bake at 350 degrees for 10-12 minutes until the edges and the bottom is a light brown color. Allow the cookies to rest on the tray for 3-5 minutes before transferring to a wire cooling rack to finish cooling completely. 

Store the cookies in an airtight container for 3-5 days or freeze them for up to 3 months. 

Recipe Notes 

I used whole pistachios when I made this recipe, and ground them up in my food processor. If you have whole ones, this is what I would do. 

You can use clear vanilla extract in place of almond extract. Use 1 teaspoon. If your vanilla isn’t clear, I would recommend using almond extract, as the cookies will come out darker in color. But either of these ways really does work just fine. Just note that if you use dark vanilla extract, your cookies won’t be the same color. I’ve made it with both, and preferred the almond. But only use ½ teaspoon of almond extract, as it will overpower the cookies. 

The green food coloring is totally optional. I like it because it gives the cookies a more festive feel to them. Which is perfect for Saint Patrick’s day and even Christmas. 

If you use salted butter, be really careful about adding in the salt this recipe calls for. It may come out on the salty side. But if salted butter is what you have on hand, use it, and either omit the salt or cut the amount way back. 

Why I Love This Recipe 

The pudding mix in this recipe adds a nice flavor, the cornstarch in the pudding mix also helps to tenderize the cookies, and gives them this soft and chewy texture that I absolutely love. 

My husband, Nathan, wrinkled up his nose when I first told him about this recipe. Once he tried them, he loved them. Now I have an extra batch of cookie dough in my freezer. This makes the homemaker in me exceptionally happy when I create something he loves. 

I always bake for the holidays and family gatherings, and this cookie recipe is definitely going into the holiday rotation! It is so fun and unique, and really easy to make. 

This recipe is really simple and can be made with items we have in the pantry, without making an extra trip to the store. That makes them perfect on a cold winter night if you’re stuck at home. Winter is right around the corner, and the prepper in me means that I’m always looking for recipes to make with the ingredients I have on hand instead of making an extra trip to the store. 

Discussion 

Have you tried making these Quick and Easy Pistachio Pudding Cookies yourself yet? Are you a fan? Let me know your thoughts in the comments! 

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