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Pistachio Pudding Cookies

Pistachio Pudding Cookies

Soft and chewy, these Pistachio Pudding Cookies are excellent for holiday cookie swaps!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 150 kcal

Equipment

  • baking sheet
  • large bowl
  • Mixer

Ingredients
  

  • ¾ cup unsalted butter softened
  • ¾ cup light brown sugar packed
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla
  • 1 large egg
  • cups all-purpose flour
  • 1 3 ounce package pistachio instant pudding mix
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • cups shelled chopped pistachios
  • 2-3 drops green food coloring optional

Instructions
 

  • Preheat the oven to 375.
  • In a large bowl beat together the butter and sugars until fluffy. Add the vanilla and egg and beat until just combined.
  • Mix in the flour, pudding mix, baking powder, and salt. Continue mixing until the dough just comes together.
  • Stir in the chopped pistachios and the food coloring until the color is distributed evenly.
  • About a tablespoon at a time, portion the dough out onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
  • Bake for 9-11 minutes. Your cookies might look slightly under-cooked - it's ok! They are done. Over baking takes away the chewy texture.
  • Let them cool for a few minutes before removing to a rack to cool completely.

Notes

These cookies are soft and chewy, making them perfect for holiday cookie swaps.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg
Keyword cookie recipe, dessert, holiday cookies, pistachio cookies, Pistachio Pudding Cookies
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