Step-by-step instructions
- Preheat your oven: Set the temperature to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Mix in the pudding: Add in the pistachio pudding mix, eggs, and vanilla extract. Combine until well blended.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry: Gradually mix the dry ingredients into the creamy mixture until just combined. Be careful not to overmix!
- Add the sweets: Fold in the white chocolate chips and chopped pistachios until evenly distributed.
- Scoop the dough: Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Place in the oven and bake for 10-12 minutes, until the edges are set and appear slightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Best ways to enjoy it
Pistachio Pudding Cookies are delightful on their own, but you can take them up a notch with some creative serving ideas. Consider pairing your cookies with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert. They also make a great addition to a dessert charcuterie board alongside fresh fruits and assorted nuts. Presentation makes a difference, so feel free to garnish your cookies with extra chopped pistachios or a sprinkle of sea salt for a touch of elegance.
Keeping leftovers fresh
To store your Pistachio Pudding Cookies, keep them in an airtight container at room temperature. They should last about a week, but let’s be honest — they probably won’t stick around that long! For longer storage, consider freezing the dough before baking. Just scoop the cookie dough onto a baking sheet, freeze until firm, then transfer to a freezer-safe bag. You can bake them directly from frozen; just add an extra minute or two to the baking time.
Helpful cooking tips
For the best results, make sure your butter is at room temperature. This ensures that it creams well with the sugars, creating a light and airy cookie. If you prefer a chewier texture, consider chilling the dough for about 30 minutes before baking. Also, gently fold the chocolate chips and pistachios in to avoid breaking them apart too much — whole pieces add a nice texture!
Creative twists
Feel free to get adventurous with your Pistachio Pudding Cookies by swapping out the white chocolate chips for dark or even butterscotch chips. Want to boost the pistachio flavor? Try incorporating a splash of pistachio extract. For a seasonal twist, consider adding in a pinch of cinnamon or nutmeg. The versatility of this cookie dough makes it an excellent base for other flavors!
Your questions answered
What is the prep time for these cookies?
Prepare this delicious cookie batter in just about 15 minutes, plus baking time!
Can I use a different type of pudding mix?
Absolutely! Vanilla or even chocolate pudding would work well if you want to experiment with flavors.
How should I store leftover cookies?
Keep them in an airtight container at room temperature for up to a week, or freeze for longer storage.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend, ensuring it contains a binding agent like xanthan gum.
With their unique flavor and inviting texture, Pistachio Pudding Cookies are sure to become a favorite in your household. Happy baking!
