Easy Pistachio Pudding Mix Cookies
Pistachio pudding mix cookies are a quick and easy way to enjoy a delicious and festive treat. These cookies are made with just a few simple ingredients, including instant pistachio pudding mix, flour, butter, sugar, eggs, and vanilla extract. You can also add other mix-ins to your cookies, such as white chocolate chips, dried cranberries, or nuts.
I love making pistachio pudding mix cookies because they are so easy to make and they always turn out delicious. The cookies are soft and chewy, with a rich pistachio flavor. They are perfect for any occasion, from a holiday party to a casual snack.
They are easy to make. With just a few simple ingredients, you can have delicious pistachio pudding mix cookies baking in the oven in no time.
They are versatile. You can add other mix-ins to your cookies, such as white chocolate chips, dried cranberries, or nuts, to customize them to your liking.
They are delicious. The cookies are soft and chewy, with a rich pistachio flavor. They are perfect for any occasion.
Why you will love this recipe:
It is easy to make. The recipe only requires a few simple ingredients and can be made in under 30 minutes.
It is delicious. The cookies are soft and chewy with a rich pistachio flavor.
It is versatile. The recipe can be customized to suit your readers’ preferences. For example, you can add white chocolate chips, pistachio paste, or candy canes to the dough.
It is budget-friendly. The recipe uses inexpensive ingredients that are readily available at most grocery stores.
It is a perfect treat for any occasion. The cookies can be enjoyed as a snack, dessert, or party food.
Questions I often get about these cookies:
Q: What is the best instant pistachio pudding mix to use?
A: Any brand of instant pistachio pudding mix will work for this recipe. However, I recommend using a pudding mix that is made with real pistachios, rather than artificial flavoring.
Q: Can I substitute another type of pudding mix for the pistachio pudding mix?
A: Yes, you can substitute another type of pudding mix for the pistachio pudding mix. However, the flavor and texture of the cookies will be different. For example, if you use chocolate pudding mix, the cookies will be chocolate flavored.
Q: Why do I need to chill the dough before baking?
A: Chilling the dough helps to prevent the cookies from spreading too much in the oven. It also helps to give the cookies a chewier texture.
Q: What if I don’t have parchment paper?
A: If you don’t have parchment paper, you can grease and flour the baking sheets instead. However, the cookies may be more likely to stick to the pan if you do not use parchment paper.
Q: How long will the cookies last?
A: The cookies will last for up to 3 days in an airtight container at room temperature.
Q: Can I freeze the cookies?
A: Yes, you can freeze the cookies for up to 3 months. To freeze the cookies, place them in a single layer on a baking sheet and freeze for 1-2 hours, or until solid. Once the cookies are frozen, transfer them to a freezer-safe bag or container. To thaw the cookies, simply remove them from the freezer and let them sit at room temperature for 30-60 minutes, or until thawed.
What you need to make the cookies:
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3.4 ounces instant pistachio pudding mix
2 1/4 cups all-purpose flour
1/2 cup chopped pistachios (or other mix-in of your choice)
How to make the cookies:
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
In a separate bowl, whisk together the pistachio pudding mix and flour. Add to the wet ingredients and mix until just combined. Stir in the chopped pistachios (or other mix-in of your choice).
Drop the dough by rounded tablespoons onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Printable Recipe:
Easy Pistachio Cake Mix Cookies
These cookies are made with just a few simple ingredients, including instant pistachio pudding mix, flour, butter, sugar, eggs, and vanilla extract.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3.4 ounces instant pistachio pudding mix
- 2 1/4 cups all-purpose flour
- 1/2 cup chopped pistachios (or other mix-in of your choice)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the pistachio pudding mix and flour. Add to the wet ingredients and mix until just combined. Stir in the chopped pistachios (or other mix-in of your choice).
- Drop the dough by rounded tablespoons onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature butter. This will help the cookies to be soft and chewy.
- Don't overmix the dough. Overmixing can make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies to keep their shape and prevent them from spreading too much.
- Use a baking sheet that is lined with parchment paper. This will prevent the cookies from sticking to the pan.
- Bake the cookies until the edges are golden brown. The centers may still be slightly soft, but they will firm up as the cookies cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This will help the cookies to keep their shape.
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