Pistachio Pudding Cookies with Chocolate Chips Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the cookies evenly.
- 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.
- 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.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough, distributing them evenly without breaking them up.
- 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.
- 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.
- 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.
- 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
