Soft and Chewy Pistachio Cookies

These soft and chewy pistachio cookies are a family favorite and a must-try for pistachio lovers! Made with instant pistachio pudding mix and studded with white chocolate chips, these cookies are packed with flavor and have the perfect chewy texture. Whether you’re baking for dessert, snacks, or holiday cookie plates, this recipe is sure to impress.

Why You’ll Love This Recipe

• Easy to make with just 9 simple ingredients.
• The pistachio pudding mix adds a unique flavor and keeps the cookies incredibly soft.
• Perfect for any occasion, from casual snacks to elegant holiday spreads.
• A crowd-pleaser with its combination of pistachios and sweet white chocolate chips.
• Customizable for endless variations and add-ins.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 1/4 cups all-purpose flour
• 1 (3.4 oz) box instant pistachio pudding mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon clear vanilla extract
• 1 cup white chocolate chips

Directions

Step 1: Prepare the Dough

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, pistachio pudding mix, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
4. Add Egg and Vanilla: Beat in the egg and clear vanilla extract until fully combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
6. Fold in White Chocolate Chips: Gently fold in the white chocolate chips using a spatula.

Step 2: Shape and Bake

7. Form the Cookies: Using a cookie scoop or tablespoon, scoop the dough into 1 1/2-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked. Avoid overbaking to keep the cookies soft.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes per batch
• Total Time: 50 minutes

Variations

• Add Nuts: Stir in 1/4 cup chopped pistachios for extra crunch.
• Chocolate Swap: Replace white chocolate chips with dark chocolate or milk chocolate chips.
• Festive Colors: Add green food coloring for a more vibrant pistachio hue, perfect for holidays.
• Nut-Free Option: Use butterscotch chips instead of pistachios for a nut-free twist.
• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze unbaked cookie dough balls in a single layer on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, adding an extra 1–2 minutes to the baking time.

FAQs

1. What does the pistachio pudding mix do in this recipe?

The pudding mix adds flavor and helps keep the cookies soft and chewy by adding moisture to the dough.

2. Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to 1/4 teaspoon.

3. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for 10–15 minutes before scooping and baking.

4. Do I need to chill the dough before baking?

Chilling isn’t required for this recipe, but if your dough is too soft, chilling for 20–30 minutes can help the cookies hold their shape better.

5. Can I use homemade pistachio pudding mix?

Yes, a homemade pistachio pudding mix can be used, but ensure it has the same thickening properties as instant pudding.

6. Can I omit the white chocolate chips?

Yes, the cookies will still be delicious without the chips. You can replace them with other mix-ins like dried cranberries or chopped nuts.

7. How do I know when the cookies are done?

The edges should be set, and the centers should look slightly underbaked. They will firm up as they cool.

8. Can I double the recipe?

Yes, simply double the ingredients, but be sure to bake in batches to avoid overcrowding the oven.

9. Are these cookies suitable for freezing after baking?

Yes, you can freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.

10. What can I serve with these cookies?

Serve them with a cold glass of milk, a cup of tea, or coffee for the perfect pairing.

Conclusion

Soft and Chewy Pistachio Cookies are a delightful treat that combines the nutty flavor of pistachios with the sweetness of white chocolate chips. With their soft texture and easy preparation, these cookies are perfect for any occasion, from everyday snacks to holiday cookie plates. Make a batch today and enjoy their unique flavor and irresistible softness!

Soft and Chewy Pistachio Cookies

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• Author: Asma
• Prep Time: 15 minutes
• chill time: (15 minutes for firmer cookies)
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 24 cookies 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These soft and chewy pistachio cookies are a delightful homemade treat! Made with pistachio pudding mix and loaded with sweet white chocolate chips, these cookies are perfect for dessert, snacks, or holiday cookie exchanges. Easy to make and irresistibly delicious!

 

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Ingredients

Units USM Scale 1x2x3x

Refrigerated:

• 1 large egg

Baking & Spices:

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp clear vanilla extract
• 3/4 cup granulated sugar
• 1 (3.4 oz) box instant pistachio pudding mix
• 1 cup white chocolate chips

Dairy:

• 1/2 cup unsalted butter (softened)

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Instructions

• Preheat the Oven:
  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
• Cream Butter and Sugar:
  • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
• Add Wet Ingredients:
  • Beat in the egg and vanilla extract until fully incorporated.
• Mix Dry Ingredients:
  • In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pistachio pudding mix.
• Combine:
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the white chocolate chips.
• Form the Cookies:
  • Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet.
• Bake:
  • Bake for 8–10 minutes, or until the edges are lightly golden. The centers will still appear slightly underbaked but will firm up as they cool.
• Cool and Serve:
  • Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Notes

• For extra texture, add 1/4 cup of chopped pistachios to the dough.
• Ensure the butter is softened but not melted for the best texture.
• Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://lovetocookrecipes.com/soft-and-chewy-pistachio-cookies/