Lady Behind The Curtain - Pistachio Salad Cookies

Pistachio Salad is always a staple at our house for the holidays.  This time I decided to make the salad in the form of cookies!  Made with pistachio pudding, chunks of pineapple, walnuts and marshmallows.  A chewy cookie with all the flavors we love!

Does your family love chewy cookies?  Add a pudding mix!

Pistachio Salad Cookie Recipe (makes 3 dozen)


2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 cup butter, softened

1/4 cup white sugar

3/4 cup brown sugar

1 teaspoon vanilla

1 – 3.4 ounce pistachio instant pudding mix (use dry)

2 eggs

6 ounce bag dried pineapple chunks ( 1 cup)

3/4 cup walnuts, chopped

1 cup mini marshmallows

few drops of green food coloring (optional)


Mix flour and baking soda and set aside.  Combine the butter, both sugars, vanilla and instant pudding powder. Mix until smooth.  Beat in eggs, one at a time.  Gradually add flour mixture.

Put dried pineapple in a small saucepan cover with water.  Bring to a boil and boil for 3 minutes or until pineapple is softened.  Drain, wash with cold water, drain again and chop.  Add chopped pineapple, chopped nuts and food coloring to cookie dough and mix.  Stir in marshmallows.  Cover bowl; chill for several hours or overnight.

Preheat oven to 375 degrees.

Form into 1-1/2-inch ball and slightly press.  Place 2-inches apart on a cookie sheet lined with parchment paper.  Bake 10-12 minutes.  Slide parchment onto a cooling rack.  Cool cookies completely before removing.

When storing use the parchment paper you used to bake your cookies by cutting it to fit your storage container.  Make sure you place a piece of paper between each layer.  The marshmallows in the cookies will stick to each other.  This is a LBC original recipe!

Lady Behind The Curtain - Pistachio Salad Cookies







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