Pistachio Pudding Cookies with Chocolate Chips Recipe

Introduction

Pistachio Pudding Cookies with Chocolate Chips are a delightful twist on classic chocolate chip cookies, featuring the unique flavor and moist texture from pistachio pudding mix. These soft, chewy cookies are perfect for any occasion and easy to whip up in under 15 minutes of baking time.

Ingredients

• 1 cup unsalted butter (2 sticks), cut into pieces
• 2 eggs
• 2 (3.4-ounce) packages pistachio instant pudding mix
• 1 teaspoon clear vanilla flavoring
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 12-ounce bag semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350 degrees F.
2. Step 2: In a mixer, cream together the eggs, butter, and pistachio pudding mix until the mixture is smooth and well combined. Stir in the clear vanilla flavoring.
3. Step 3: Add the all-purpose flour and baking soda to the mixture and blend until just combined. Fold in the semi-sweet chocolate chips carefully.
4. Step 4: Drop teaspoonfuls of dough about an inch apart onto an ungreased baking sheet.
5. Step 5: Bake for 10-12 minutes. The cookies should have a golden hint on the edges but remain very soft in the center.
6. Step 6: Carefully transfer cookies to a cooling rack and let them cool completely before storing.

Tips & Variations

• For a nuttier flavor, add chopped shelled pistachios to the dough along with the chocolate chips.
• If you prefer a stronger pistachio flavor, you can replace half of the butter with pistachio butter.
• Using room temperature eggs and butter helps the ingredients combine more smoothly.
• Substitute the semi-sweet chocolate chips with white chocolate or dark chocolate for different flavor profiles.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm gently in a microwave for 10-15 seconds or let thaw at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of clear vanilla flavoring?

Yes, regular vanilla extract can be used, but it may slightly alter the cookie’s color and flavor.

Will these cookies turn out soft or crispy?

These cookies are intended to be soft and chewy with slightly golden edges. Baking time is key; avoid overbaking to maintain their softness.

Pistachio Pudding Cookies with Chocolate Chips Recipe

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4.6 from 133 reviews

These Pistachio Pudding Cookies with Chocolate Chips are soft, flavorful treats combining the unique, nutty taste of pistachio pudding with rich semi-sweet chocolate chips. Their tender texture and subtle vanilla notes make them a perfect dessert or snack loved by cookie enthusiasts.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-27 minutes
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter (2 sticks), cut into pieces
• 2 eggs
• 2 (3.4 oz) packages pistachio instant pudding mix
• 1 teaspoon clear vanilla flavoring
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 12 oz bag semi-sweet chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the cookies evenly.
2. Cream Ingredients: In a mixer, cream together the eggs, unsalted butter, and pistachio instant pudding mix until the mixture is smooth and well combined. Then stir in the clear vanilla flavoring to add a subtle depth of flavor.
3. Add Dry Ingredients: Gradually add the all-purpose flour and baking soda to the creamed mixture. Mix just until incorporated to avoid overworking the dough, which can make the cookies tough.
4. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough, distributing them evenly without breaking them up.
5. Prepare Baking Sheet: Drop teaspoonfuls of dough about an inch apart onto an ungreased baking sheet to allow room for the cookies to spread while baking.
6. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes. The cookies will have a golden hint at the edges but remain soft in the center when done.
7. Cool Cookies: Carefully remove the cookies from the baking sheet and transfer them to a cooling rack. Allow them to cool completely to set their shape and texture.
8. Store: Once cooled, store the cookies in an airtight container to keep them fresh for several days.

Notes

• For best results, use room temperature butter to ensure easy creaming with the eggs and pudding mix.
• Do not grease the baking sheet; this allows the cookies to set with a slightly crisp edge.
• These cookies are best enjoyed within a few days but can be frozen in an airtight container for up to 2 months.
• If you prefer a stronger pistachio flavor, you can add 1/4 teaspoon of pistachio extract in addition to the instant pudding mix.
• Be careful not to overbake; the cookies should be soft in the center to retain their tender texture.

Keywords: Pistachio Pudding Cookies, Chocolate Chip Cookies, Soft Cookies, Pistachio Dessert, Quick Cookies