Pistachio Pudding Cookies
Pistachio Pudding Cookies: A delicious super soft chewy cookie with a delicate pistachio flavor, a hint of caramel and saltiness from the pistachio nuts. With no chocolate chips to worry about melting, these pistachio pudding cookies are the perfect summertime cookie for picnics, summer barbecues or camping.
Why Add Pudding To Your Cookie Dough?
How to Make Pistachio Pudding Cookies
- INGREDIENTS (full printable recipe below)
- butter
- light brown sugar
- instant pistachio pudding mix
- eggs
- vanilla
- all-purpose flour
- baking soda
- toffee bits
- pistachio nuts
- DIRECTIONS
- Preheat oven to 350°.
- Line 2 cookie sheets with parchment paper and set aside.
- In a mixing bowl beat the butter and sugar until light and fluffy.
- Add the pudding mix and blend until fully incorporated.
- Add the eggs one at a time.
- Add the vanilla and blend until well mixed.
- In a small bowl whisk together the flour and baking soda.
- Slowly add the flour mixture to the wet ingredients scraping sides and mix until just incorporated.
- Fold in the toffee bits and pistachio nuts.
- Using a small ice cream scoop, place cookie dough mounds on each prepared cookie sheets.
- Bake 12 to 15 minutes.
- Slide the parchment paper with the cookies on it off the hot cookie sheet and onto the counter to cool.
Does the Cookie Dough Need to be Chilled?
Grab all the Holiday Pudding Mixes for your Cookie Tray
Pistachio Pudding Cookies
Yield:
Makes 40 Cookies
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Super soft easy to make cookies!
Ingredients
- 1 cup unsalted butter, room temperature
- ¾ cup light brown sugar, packed
- 1 (3.4 ounce) Jell-o instant pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup toffee bits
- ½ cup pistachio nuts , chopped
Instructions
- Preheat oven to 350°.
- Line 2 cookie sheets with parchment paper and set aside.
- In a mixing bowl beat the butter and sugar until light and fluffy.
- Add the pudding mix and blend until fully incorporated.
- Add the eggs one at a time.
- Add the vanilla and blend until well mixed.
- In a small bowl whisk together the flour and baking soda.
- Slowly add the flour mixture to the wet ingredients scraping sides and mix until just incorporated.
- Fold in the toffee bits and pistachio nuts.
- Using a small ice cream scoop, place cookie dough mounds on each prepared cookie sheets.
- Bake 12 to 15 minutes.
- Slide the parchment paper with the cookies on it off the hot cookie sheet and onto the counter to cool.
NEVER MISS A POST
Hi there, my daughter and I made these cookies yesterday. They are very yummy! I love pistachio anything, so I was very excited to find this recipe. We will add it to our favorites 🙂
That’s awesome Laura!
Hi, just wanted to know if you use raw unsalted pistachios or the salted ones? Thanks.
Hi Karla, I used salted pistachios. 🙂
Making them now I’m sure they are yummy! I have a friend that loves pistachios so will get input! Make the pistachio cheesecake all the time and that’s a hit!
How fun Laura….that’s so nice of you!