Large Bakery Size Pistachio Cookies
Large Bakery-Size Pistachio Cookies: Do you ever crave that perfect bite of a freshly baked, gourmet cookie? Look no further. Introducing the ultimate indulgence: large bakery-size gourmet pistachio cookies. These delectable treats are not your average cookie – they combine rich, buttery dough and robust pistachios, creating a flavor explosion in every bite. Do you love pistachio salad, also known as the Watergate salad? Then you are in for a treat! Below you will find one of the easiest cookie recipes.
Transform your favorite holiday pistachio salad into your favorite holiday cookie. Pistachio Salad or Watergate Salad (whichever name you use) is always a holiday staple at our house. These delicious cookies are made with pistachio pudding, chunks of pineapple, pistachio nuts (or walnuts), and marshmallows. A soft, chewy cookie with all the flavors we love! Follow some of the easy tips below to make bakery-style cookies at home.
What Makes These Pistachio Cookies Soft and Chewy?
At first glance, you would think, “Oh, that will never work.” Those cookie dough balls are giant! They’re going to come together and become a giant mess. Well, I have a few tricks for you so you can avoid the “flat cookie” problem. I love the green color! It’s the perfect St Patrick’s Day Cookie!
- BROWN SUGAR: Use more brown sugar than white sugar. The light brown sugar creates a thicker, softer, and chewier cookie than one made mainly with white sugar.
- BAKING POWDER: Baking soda can help create crisper cookies, but we want a thick, soft cookie, so omit the baking soda.
- HANDLING THE DOUGH: Don’t press the dough together too much when forming the cookie ball. Try to keep it airy. Only press it together enough to hold it in place. CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 30-60 minutes.
- PUDDING MIX: Adding instant pudding to your cookie dough is a simple trick to amp up the flavor and keep the cookies soft. TIP: MAKE SURE YOU’RE USING INSTANT PISTACHIO PUDDING MIX, NOT “COOK AND SERVE. “Cook and serve uses a lot of cornstarch, which will alter the texture of the cookie and cause it to bake up less nicely.
ADD A SWIRL OF PISTACHIO FROSTING!
While these pistachio salad cookies are delicious all on their own…why not pump up the flavor! Add Pistachio Frosting to some of the cookies! CLICK HERE FOR THE RECIPE→PISTACHIO CREAM CHEESE FROSTING
If a marshmallow is on the edge, you will get what I call “marshmallow lace”.
How to Make Large Bakery-Size Pistachio Cookies
These thick pistachio salad cookies are nice and golden on the outside and soft and chewy on the inside. Loaded with tons of flavor. The best part is the size. These cookies are thick and hearty! Full printable recipe below↓
SOFT CHEWY PISTACHIO COOKIE INGREDIENT LIST-full printable recipe below in recipe card
1 (6-ounce) bag dried pineapple chunks (about 1 cup)
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
¼ cup granulated white sugar
¾ cup light brown sugar, packed
1 teaspoon vanilla extract
1 (3.4 ounce) box pistachio instant pudding mix (powder)
2 large eggs
¾ cup pistachio nuts or walnuts, chopped
1 cup mini marshmallows
few drops of green food coloring (optional)
EASY PISTACHIO COOKIE RECIPE INSTRUCTIONS
- Put dried pineapple in a small saucepan and cover with water. Bring to a boil for 3 minutes, or until the pineapple is softened. Drain, wash with cold water, drain again, and chop; set aside.
- Mix flour, baking powder, and salt: set aside.
- Combine the butter, granulated sugar, light brown sugar, vanilla, and instant pudding powder in a large mixing bowl of a stand mixer fitted with a paddle attachment. Mix until smooth, scraping around the bowl with a rubber spatula.
- Beat eggs into the butter mixture, one at a time, and gradually add the flour mixture.
- Add chopped pineapple, nuts, and food coloring to the cookie dough, then mix well.
- Stir in marshmallows.
- FOR SMALL COOKIES: Form the dough into a 1-1/2-inch ball and slightly press. Place the cookies two inches apart on a cookie sheet lined with parchment paper.
- Place in the refrigerator for 30 minutes.
- Bake 10-12 minutes.
- Cool cookies entirely on a parchment paper-lined baking sheet.
- FOR LARGE COOKIES: Divide the dough into 3-ounce balls and place them on a cookie sheet lined with parchment paper.
- Place in the refrigerator for 1 hour.
- Preheat oven to 350°F. NOTE: I BAKED MY COOKIES IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST BAKING TIME ACCORDING TO YOUR OVEN.
- Bake for 18 minutes. Cool completely on a parchment-lined cookie sheet or cooling rack. Store leftover cookies in an airtight container at room temperature for up to 5 days. Freeze in a freezer-safe container or freezer-safe bag for up to 3 months.
MORE PISTACHIO DESSERTS
PISTACHIO COOKIE VARIATIONS
Even though I think these are the best pistachio cookies, with chewy centers and the perfect pistachio flavor, some delicious ingredients could be added. If you’re a fan of pistachios, you’ll love the variety of cookies made with real pistachios listed below.
- CHOCOLATE: Whether you make pistachio chocolate chunk cookies, chocolate chip pistachio cookies, or use chopped dark chocolate, these cookies will be loved by chocolate and pistachio lovers.
- TOFFEE: Toffee adds a little crunch and a nice caramel flavor to these chewy cookies. Add chocolate chips for the perfect Pistachio Toffee Chocolate Chip Cookies.
- WHITE CHOCOLATE: A touch of creamy sweetness is just what these cookies need. The white chocolate doesn’t overpower the pistachio flavor.
- BROWN BUTTER: If you’ve never had browned butter, you are in for a treat. The brown butter flavor adds another level of nutty flavor that is divine. CLICK HERE TO FIND THE RECIPE→HOW TO MAKE BROWN BUTTER
- FLAKY SEA SALT: Sea salt intensifies the flavor of your cookies, especially chocolate. The contrast between sweet and salty is divine!
Good Ingredients Matter
BUTTER VS MARGARINE
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
- FLAVOR: Butter provides a rich flavor. BAKER’S TIP: Always use unsalted butter when baking. You want to control the amount of salt in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, resulting in thin cookies that spread out during baking.
- TIP: When baking, always use unsalted butter. You want to be in control of the salt.
CAN THIS RECIPE MAKE SMALLER COOKIES?
This recipe was designed to make 12 large, thick, gooey cookies, like the ones you get at a bakery.
However, this same dough can be used to make smaller cookies. They will puff up beautifully and thickly. Please remember to adjust the baking time. The serving size and nutrition information will also change.
HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to double the cookies.
- Bake in a preheated oven at 350°F for 11 minutes. Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
COOKIE OF THE MONTH
A FRESH, FUN COOKIE RECIPE EVERY MONTH — STRAIGHT FROM OUR KITCHEN TO YOURS!
Large bakery-size pistachio cookies are a true gourmet delight — thick, tender, and bursting with the rich, nutty flavor of roasted pistachios in every bite. Their vibrant green hue and irresistible crunch make them as beautiful as they are delicious, while their bakery-style size ensures every cookie feels like a special indulgence. Whether studded with white chocolate for extra sweetness or enjoyed in their pure, nutty glory, these cookies prove that pistachio isn’t just a flavor, it’s an experience — and baking them at home means you can savor that indulgence anytime you crave it. Sheryl
WHY DO THESE COOKIES LOOK “RAW”?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Large Bakery Size Pistachio Cookies
Transform your favorite holiday salad into your new favorite holiday cookie!
Ingredients
- 1 (6 ounce) bag dried pineapple chunks (about 1 cup)
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¼ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 (3.4 ounce) box pistachio instant pudding mix (powder)
- 2 large eggs
- ¾ cup pistachio nuts or walnuts, chopped
- 1 cup mini marshmallows
- few drops of green food coloring (optional)
Instructions
- Put dried pineapple in a small saucepan and cover with water. Bring to a
boil and boil for 3 minutes or until the pineapple is softened. Drain,
wash with cold water, drain again, and chop; set aside. - Mix flour, baking powder, and salt: set aside.
- Combine the butter, granulated sugar, light brown sugar, vanilla, and instant pudding powder. Mix until smooth.
- Beat in eggs, one at a time. Gradually add the flour mixture.
- Add chopped pineapple, nuts, and food coloring to the cookie dough, then mix well.
- Stir in marshmallows.
- FOR SMALL COOKIES: Form into a 1-1/2-inch ball and slightly press. Place 2 inches apart on a cookie sheet lined with parchment paper.
- Place in the refrigerator for 30 minutes.
- Bake 10-12 minutes.
- Cool cookies entirely on a parchment paper-lined cookie sheet.
- FOR LARGE COOKIES: Divide the dough into 3-ounce balls and place them on a cookie sheet lined with parchment paper.
- Place in the refrigerator for 1 hour.
- Preheat oven to 350°F. NOTE: I BAKED MY COOKIES IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST BAKING TIME ACCORDING TO YOUR OVEN.
- Bake 18 minutes. Cool completely on a parchment-lined cookie sheet.
Notes
WHY DO THESE COOKIES LOOK "RAW"?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
What a unique recipe – so very interesting!
I’m stopping by from “Pamela’s Heavenly Treat” blog hop.
Thanks
Angie
Oh my gosh! We love pistachios, pistachio salad and pistachio pudding. Love this idea! Yummy! Thanks for sharing at Church Supper. Have a blessed week & come back soon!
Wow! What an interesting cookie. I love pistachio salad. Will have to try these.
I love the sound of these. You have some other great ones here too. I am going to check them out. I hope you will share them at my holiday cookie exchange: http://www.tumbleweedcontessa.com/blog/2012-cookie-exchange-cookies-and-memories/
These have got to be delish!!
Can the pineapple be other than the dried kind? Just want to be sure. Thanks. I love your recipes!!!
Hi Lisa, You can try canned or fresh but I would be afraid of the moisture.