Name: Pistachio Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 3/4 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 (3.4 oz) box instant pistachio pudding mix; 1 cup chopped roasted pistachios (shelled); 1 cup white chocolate chips (optional)

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There’s something magical about biting into a soft, buttery Pistachio Cookie that instantly transports you to dessert bliss! This recipe blends the subtle nutty flavor of pistachios, a gorgeous hint of green from pudding mix, and the creamy sweetness of white chocolate chips for the ultimate cookie you’ll want to share with everyone—or secretly keep for yourself.

Ingredients You’ll Need

Gathering the right ingredients is key to these cookies’ irresistible flavor and texture. Each component has a role: from creaminess and crunch, to lovely aromatic undertones and vibrant color.

Unsalted butter (1 cup, softened): The foundation of rich, melt-in-your-mouth cookies.
Granulated sugar (3/4 cup): Adds sweetness and helps give the cookies their tender crumb.
Brown sugar (1/4 cup): Gives a hint of caramel depth and helps keep the cookies extra soft.
Large eggs (2): Add structure and moisture, binding everything together beautifully.
Vanilla extract (1 tsp): For classic, comforting warmth.
Almond extract (1/2 tsp): Brings a subtle nutty aroma that complements pistachios perfectly.
All-purpose flour (2 1/2 cups): Creates a sturdy but tender cookie base.
Baking soda (1/2 tsp): Ensures just the right amount of lift.
Salt (1/2 tsp): Balances the sweetness and highlights all the flavors.
Instant pistachio pudding mix, 3.4 oz box: The secret to a soft texture and lovely green hue.
Chopped roasted pistachios (1 cup, shelled): For crunch, rich flavor, and pretty green flecks throughout.
White chocolate chips (1 cup, optional): Creamy sweetness that pairs beautifully with pistachio.

How to Make Pistachio Cookies

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper—the easiest hack for stick-free cookies and a breezy cleanup.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture turns light and fluffy. This step really sets the tone for those dreamy soft Pistachio Cookies, so don’t rush it!

Step 3: Add the Eggs and Extracts

Beat in the eggs one at a time, then stir in both the vanilla and almond extracts. These give the dough a beautiful aroma that’ll tease everyone wandering into your kitchen.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and pistachio pudding mix. This is where the magic green color and signature flavor come together.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry mixture into the wet, mixing just until a soft dough forms. Over-mixing can make cookies tough, so stop as soon as everything is combined and smooth.

Step 6: Add the Pistachios and Chocolate Chips

Fold in the chopped roasted pistachios and white chocolate chips (if you’re using them). Every bite should have a delightful crunch and a pop of sweet, creamy white chocolate.

Step 7: Shape and Bake

Scoop out tablespoon-sized amounts of dough and roll into balls. Place them on your prepared baking sheets, leaving about 2 inches between cookies for spreading room. Bake for 10 to 12 minutes, until the edges just start turning golden.

Step 8: Cool and Enjoy

Let those gorgeous Pistachio Cookies rest on the baking sheet for 5 minutes after coming out of the oven, then transfer them to a wire rack to finish cooling. The cookies will set up perfectly as they cool, so patience here pays off!

How to Serve Pistachio Cookies

Garnishes

For an extra flourish, sprinkle a few more chopped pistachios on top of the cookies before baking. Not only does it add even more crunch, but it also gives each Pistachio Cookie a show-stopping finish that looks straight out of a pastry shop.

Side Dishes

These cookies are dreamy next to a scoop of vanilla ice cream, or alongside a simple bowl of fresh berries. If you’re feeling extra cozy, pair them with a steaming cup of coffee, chai, or a tall glass of cold milk for the classic cookie-dunking experience.

Creative Ways to Present

Stack the Pistachio Cookies in cellophane bags tied with green ribbon as delightful homemade gifts, or arrange them on an elegant platter with a dusting of powdered sugar for a party or brunch. You can even sandwich a bit of pistachio or vanilla ice cream between two cookies for a gourmet twist!

Make Ahead and Storage

Storing Leftovers

Keep your leftover Pistachio Cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to 5 days, making them just as perfect for tomorrow’s treat as they were fresh from the oven.

Freezing

Want to make them ahead? You can freeze baked cookies (once completely cooled) in a freezer-safe bag or container for up to 3 months. You can also freeze the raw, shaped dough balls—just bake straight from the freezer, adding an extra minute or two to the bake time.

Reheating

If you like your Pistachio Cookies warm and extra gooey, pop one in the microwave for 10-15 seconds. Fresh-baked aroma with zero effort! Frozen cookies should thaw at room temperature or get a quick zap before enjoying.

FAQs

Can I make Pistachio Cookies without white chocolate chips?

Absolutely! The white chocolate is totally optional. Without it, the pistachio and pudding flavors really shine, so just skip it if you’d like a purer nutty treat.

Why use instant pistachio pudding mix in cookies?

The pudding mix is the secret to soft, chewy Pistachio Cookies with a subtle, authentic pistachio flavor and a gorgeous pale green tint. It also adds moisture for a plush texture you’ll love.

Can I use salted pistachios instead of roasted unsalted?

Yes, you can use salted pistachios, but you might want to cut the added salt in the recipe just a touch. The salty crunch also adds a nice sweet-and-savory vibe to the cookies!

Can I double the Pistachio Cookie recipe for a crowd?

Definitely! This recipe doubles beautifully—just be sure you have a large enough mixing bowl and plenty of baking trays. Bake in batches so each batch comes out perfectly golden.

What if I don’t have almond extract?

No worries! Simply use additional vanilla extract. The almond adds a lovely nuance, but your cookies will still be absolutely delicious with just vanilla.

Final Thoughts

If you’re looking for a cookie that’s special enough to impress but simple enough for a cozy afternoon of baking, you have to try these Pistachio Cookies. Each bite bursts with buttery, nutty joy, and they’re sure to become your new go-to for sharing (or savoring solo!). Happy baking!

Pistachio Cookies Recipe

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4.5 from 17 reviews

Author: admin
Total Time: 27 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

These Pistachio Cookies are a delightful treat with a soft and chewy texture, packed with the nutty flavors of pistachios and white chocolate. Perfect for any occasion, these cookies are easy to make and even easier to enjoy.

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter (softened)
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (3.4 oz) box instant pistachio pudding mix

Additional Mix-ins:

1 cup chopped roasted pistachios (shelled)
1 cup white chocolate chips (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and extracts: Beat in the eggs one at a time, then add the vanilla and almond extracts.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and pistachio pudding mix.
Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
Stir in mix-ins: Fold in the chopped pistachios and white chocolate chips if using.
Form dough balls: Scoop tablespoon-sized amounts of dough and roll into balls.
Bake: Place on the baking sheet about 2 inches apart and bake for 10 to 12 minutes, or until the edges are lightly golden.
Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.