Pistachio Pudding Cookies

If you’re looking for an easy dessert to serve for St. Patrick’s Day, you need to try these Pistachio Pudding Cookies. They are chewy yet incredibly moist and delicious.

Prep Time6

Cook Time8

Total Time14

Servings:

Calories: 206kcal

Author: Karin and Ken

Ingredients

12 tablespoon butter unsalted and softened
100 grams granulated white sugar about ½ cup
50 grams light brown sugar about ¼ cup packed
1 large egg
1 large egg yolk
2-3 drops green food coloring optional
1 ¾ cups all-purpose flour
1 3-ounce box pistachio instant pudding mix
2 teaspoon baking powder
½ teaspoon salt
3 ounces pistachios salted, shelled and roughly chopped (about ⅔ cup)

Instructions

Preheat oven to 350F and prep a baking sheet with parchment paper.
In the base of a stand mixer (or large mixing bowl) cream together the butter and sugars for about 2 minutes on medium-low speed, with the paddle attachment.
Add the egg, yolk and food coloring and run on low until combined.
Then repeat with the all-purpose flour, instant pudding mix, baking powder and sea salt. Add chopped pistachios and mix to combine (I do this with the mixer, but you can do it with a spatula).
Drop or roll 3 tablespoon scoops onto prepared baking sheet and leave some room for spreading.
Bake for 9 mins just before they start to get golden brown, then allow them to cool for before transferring to a wire rack.

Video

Notes

Avoid overbaking the pistachio pudding cookies because they will become hard and dry.
You may freeze the cookie dough to bake at a later time. The cookies bake great straight from the freezer, too.
If the softened butter is too warm, it can also make the pistachio cookie dough too warm. This causes the cookies to spread significantly in the oven, resulting in a flat shape.

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