Description
Delicious pistachio pudding cookies with a natural green hue and perfect chewy texture.
Ingredients
Scale
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- 2¼ cups all-purpose flour
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- 1 teaspoon baking soda
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- ½ teaspoon salt
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- 1 cup (2 sticks) unsalted butter, softened
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- ¾ cup granulated sugar
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- ¾ cup light brown sugar, packed
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- 2 large eggs, room temperature
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- 1 teaspoon vanilla extract
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- 1 package (3.4 oz) instant pistachio pudding mix
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- 1½ cups white chocolate chips
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- 1 cup chopped pistachios (plus extra for garnish)
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- ½ teaspoon almond extract (optional, enhances pistachio flavor)
Instructions
Step 1: Prepare Your Ingredients
Step 2: Mix Dry Ingredients
Step 3: Cream Butter and Sugars
Step 4: Add Wet Ingredients
Step 5: Combine Wet and Dry Mixtures
Step 6: Fold in Add-ins
Step 7: Chill the Dough
Step 8: Shape and Bake
Step 9: Cool Properly
Notes
- Can I make these cookies without pudding mix? While the pudding mix provides the distinctive flavor and color, you can substitute with 3 tablespoons of finely ground pistachios and 1 teaspoon of almond extract, though the texture will be slightly different.
- Why did my cookies turn out flat? Flat cookies typically result from butter that’s too warm or skipping the chilling step. Ensure your dough is properly chilled before baking.
- Can I add food coloring for a more vibrant green? Yes, a few drops of green food coloring can enhance the color, but it’s not necessary as the pudding mix provides a natural green hue.
- How do I know when the cookies are done baking? The edges should be set and lightly golden while the centers still look slightly underbaked. They will continue cooking on the hot baking sheet after removal from the oven.
- Can the dough be made ahead of time? Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 2 months, making these cookies perfect for planning ahead.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio cookies, pudding mix cookies, green cookies, easy cookies
