Description
Soft, chewy pistachio cookies made easy with instant pudding mix for a unique and delicious treat.
Ingredients
Scale
- 1 box (3.4 ounces) instant pistachio pudding mix
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup chopped pistachios, for rolling (optional)
Instructions
- Soften Butter: Ensure butter is softened but not melted.
- Cream Sugars and Butter: In a large bowl or stand mixer, cream together softened butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Mix in Pudding and Vanilla: Stir in vanilla extract and the entire box of instant pistachio pudding mix until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together flour, baking soda, cream of tartar, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Pistachios: Gently fold in about 3/4 cup of the chopped pistachios into the dough. Reserve the remaining pistachios for rolling the cookies later.
- Chill Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or longer).
- Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Prepare Pistachios for Rolling: Prepare a small bowl with the remaining chopped pistachios (about 1/4 cup).
- Scoop and Roll: Remove the chilled dough from the refrigerator. Using a cookie scoop or a spoon, scoop out rounded tablespoons of dough. Roll each ball of dough in the chopped pistachios, pressing gently to help them adhere.
- Bake: Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t Overbake: Overbaked cookies will be dry. Aim for slightly soft centers.
- Room Temperature Ingredients: Use room temperature ingredients for easier combining.
- Chill Dough: Chilling prevents excessive spreading and develops flavors.
- Storage: Store in an airtight container to maintain softness.
- Optional Add-ins: Consider adding white chocolate chips or almond extract.
- Troubleshooting:
- Spreading: Chill longer, add flour.
- Dry: Don’t overbake, ensure enough butter/oil.
- Tough: Avoid overmixing.
- Flavorless: Use quality pudding mix, add almond extract.
- Prep Time: 20 minutes
- Cook Time: 9-11 minutes