Pistachio Pudding Cookies
Super soft and chewy cookies made with pistachio pudding mix and crushed pistachios. These quick and easy cookies are absolutely irresistible and will have you wanting another!
Print
Pin
Servings: 14 cookies
Equipment
- cookie sheet
- parchment paper or silicone baking mat
- stand or hand mixer
- 1½ tbsp cookie scoop
Ingredients
- 6 tbsp unsalted butter softened
- ⅓ cup sugar
- 1 egg room temperature
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 1 3.4 ounce box pistachio instant pudding mix
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼-⅓ cup shelled pistachios, crushed (roasted and salted) if using unsalted add ¼ tsp salt
- 1-2 drops green food coloring if needed
Instructions
- Preheat oven to 350°F.Line a cookie sheet with parchment paper or a silicone baking mat.
- Beat butter and sugar until light and fluffy. Stop to scrape down the sides and continue beating when needed.Add in the egg, vanilla, and almond extract. Beat until fully combined. Beat in pistachio pudding mix powder until combined. If needed, add a couple of drops of food coloring to acheive the desired color. Stir in flour and baking soda until incorporated then stir in the crushed pistachios.
- Scoop the dough onto the prepared cookie sheet using a 1 1/2 tbsp scoop. Bake 12-14 minutes or until the edges are set and the center is soft. Let cool slightly on the cookie sheet before transferring to a cooling rack to cool completely.
- Store in an airtight container for up to 4 days.
Notes
Different pudding brands may produce different results. I found that the Kroger Brand produced more flat cookies as pictured. While Jello Brand did not flatten out as much.
Did you make this recipe? Please leave a comment and rating. Follow on Instagram @homesweettableeats & Hashtag it #homesweettableeats. Or post pictures on homesweettable FB page. I love to see your beautiful creations!