Pistachio Cookies are a delightful blend of soft, chewy centers and crunchy toasted nuts, offering a bakery-style Nutty Dessert that’s hard to resist. With instant pistachio pudding mix and real pistachios, these cookies deliver vibrant green color and bold flavor in every bite. Perfect for holidays, gatherings, or a sweet treat at home, this easy recipe will become your go-to for consistent, crowd-pleasing results.
Why You’ll Love Pistachio Cookies
Pistachio Cookies are a standout Nutty Dessert:
- Soft and Crunchy: Chewy centers with crisp pistachio bites.
- Vibrant Flavor: Pudding mix and toasted nuts pack a punch.
- Easy Prep: Simple ingredients with bakery-quality results.
- Perfect for Sharing: Ideal for cookie trays or gifting.
- I bake these Nutty Dessert cookies for every holiday, and they’re always the first to disappear!
Ingredients for Pistachio Cookies
Here’s what you’ll need for Pistachio Cookies (makes ~24 cookies):
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup shelled pistachios, halved and lightly toasted
- 2–3 drops green food coloring (optional)
Ingredient Tips:
- Butter: Softened for easy creaming; unsalted to control flavor.
- Pudding Mix: Instant pistachio for moisture and vibrant taste.
- Pistachios: Toast at 350°F (175°C) for 5–7 minutes for nutty depth.
- Almond Extract: Enhances pistachio flavor; don’t skip it.
- Food Coloring: Optional for a brighter green hue.
Directions for Pistachio Cookies
Let’s bake these irresistible Pistachio Cookies!
Cream Butter and Sugars
In a stand mixer with a paddle attachment, I cream ½ cup softened butter, ½ cup granulated sugar, and ¼ cup brown sugar for 3–4 minutes until pale and fluffy.
Add Wet Ingredients
I add 1 egg, mixing until fully incorporated, then blend in 1 tsp vanilla extract and ½ tsp almond extract for a flavor boost.
Mix in Pudding and Coloring
I add 1 box of instant pistachio pudding mix and 2–3 drops of green food coloring (if using), mixing until smooth.
Combine Dry Ingredients
In a separate bowl, I whisk 1 ½ cups flour, ½ tsp baking soda, and ¼ tsp salt. I gradually add the dry mix to the wet, mixing just until no flour streaks remain.
Fold in Pistachios
Using a spatula, I gently fold in ¾ cup halved, toasted pistachios for even distribution.
Chill Dough
I cover and chill the dough for at least 30 minutes to prevent spreading and enhance flavor.
Shape and Bake
I preheat the oven to 350°F (175°C) and line baking sheets with parchment. Using a 1.5-inch cookie scoop, I portion dough 2 inches apart, pressing extra pistachios on top. I bake for 10–12 minutes until edges are set but centers are soft.
Cool
I cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to preserve their chewy texture.
Nutrition
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10–12 minutes
- Total Time: ~1 hour
- Servings: ~24 cookies
- Calories: ~120 kcal per cookie
- Macros per Cookie: 15g carbs, 2g protein, 6g fat, 1g fiber
Variations for Pistachio Cookies
Try these twists on Pistachio Cookies:
- Chocolate Dip: Dip half in melted dark chocolate for a decadent Nutty Dessert.
- Lemon Zest: Add 1 tsp lemon zest for a citrusy pop.
- Nut Swap: Replace ¼ cup pistachios with chopped almonds or hazelnuts.
- White Chocolate Chips: Mix in ½ cup chips for extra sweetness.
- Gluten-Free: Use gluten-free flour and ensure pudding mix is certified gluten-free.
Serving Ideas:
- Pair with coffee or tea for a cozy treat.
- Serve on a dessert tray with Layla Cooks’ Lemon Crinkle Cookies for contrast.
- Gift in festive tins for holidays or special occasions.
- Enjoy with a scoop of vanilla ice cream for a fun dessert.
Storage
I store Pistachio Cookies in an airtight container at room temperature for up to 5 days, keeping them soft and flavorful. For longer storage, I freeze cooled cookies in a single layer, then transfer to a freezer bag for up to 3 months. I thaw at room temperature for 20 minutes before serving to restore their chewy texture.
FAQs About Pistachio Cookies
Why use instant pistachio pudding mix in Pistachio Cookies?
I use it for moisture and bold flavor, making this Nutty Dessert soft and vibrant.
Can I skip chilling the dough for Pistachio Cookies?
I don’t recommend it; chilling prevents spreading and enhances chewiness.
Can I use chopped pistachios instead of halved in Pistachio Cookies?
Yes, but I prefer halved for distinct crunch in this Nutty Dessert.
Can I make Pistachio Cookies gluten-free?
I use gluten-free flour and check the pudding mix for a gluten-free version.
How do I store Pistachio Cookies for freshness?
I keep them in an airtight container for 5 days or freeze for 3 months.
More Cookies Ideas You’ll Love
- Peach Cobbler Cookies
- Perfect Soft and Chewy Vegan Sugar Cookies
- Copycat Milano Cookies
- Lemon Gooey Butter Cookies
Conclusion
Pistachio Cookies are a delightful, easy-to-make treat that brings bakery-style flavor to your kitchen. With their soft, chewy centers, crunchy pistachios, and vibrant hue, they’re perfect for any occasion. Try this recipe for a Nutty Dessert that’s sure to impress and satisfy your sweet tooth.
Pistachio Cookies Recipe
Ingredients
FOR THE COOKIES
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract optional but highly recommended
- 1 3.4 oz box instant pistachio pudding mix
- A few drops of green food coloring optional, for a brighter green
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shelled pistachios lightly toasted
- Extra pistachios for pressing into the tops
Instructions
- PREPARE THE DOUGH: Cream the softened butter with both sugars in a large bowl using a stand mixer or hand mixer. Beat until the mixture is light, fluffy, and pale in color, which takes about 3-4 minutes.
- ADD WET INGREDIENTS: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla and almond extracts to enhance the nutty flavor.
- ADD THE PISTACHIO PUDDING: Mix the instant pistachio pudding mix into the wet ingredients. For a brighter green color, add a few drops of food coloring at this stage and mix until evenly distributed.
- COMBINE DRY INGREDIENTS: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overmixing and ensure tender cookies.
- FOLD IN THE PISTACHIOS: Gently fold in the shelled pistachios, keeping them whole or halved to create satisfying nutty bites in each cookie.
- CHILL THE DOUGH: Cover the dough and chill it for at least 30 minutes or up to overnight. Chilling allows the flavors to develop and helps control spreading during baking.
- SHAPE AND BAKE: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into 1.5-inch balls and place them 2 inches apart on the baking sheets. Press extra pistachios into the tops for an attractive finish. Bake for 10-12 minutes, until the edges are lightly golden and the centers appear slightly underbaked.
- COOL AND ENJOY: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps maintain their soft, chewy centers.
Notes
- Chilling the dough is important for preventing excessive spreading and achieving the desired texture.
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