If you’re looking to add some excitement to your baking routine, Pistachio Cream Cookies are about to become your new obsession. These sweet, tender treats are bursting with nutty pistachio flavor, a hint of white chocolate, and a soft creaminess you simply can’t resist. The secret ingredient? Pistachio pudding mix, which gives every bite a gorgeous pale green hue and keeps the cookies supremely moist for days. Whether you’re sharing them at a festive gathering or sneaking one with your afternoon coffee, Pistachio Cream Cookies are a true crowd-pleaser that will have everyone begging for the recipe.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Pistachio Cream Cookies lies in their simple, pantry-friendly ingredients. Each component brings something special, from the buttery richness to the nutty crunch and creamy undertones. Here’s what you’ll need—and why you shouldn’t skip a single thing!
- Unsalted butter (1/2 cup, softened): Gives the cookies their rich, melt-in-your-mouth texture; make sure it’s soft for easy creaming.
- Granulated sugar (1/2 cup): Provides sweetness and helps the edges turn perfectly golden.
- Packed brown sugar (1/4 cup): Adds a touch of molasses flavor and keeps the cookies extra soft.
- Large egg (1): Binds everything together and adds just the right amount of lift.
- Vanilla extract (1/2 teaspoon): Enhances the flavors and adds classic cookie warmth.
- Almond extract (1/2 teaspoon): Works magic with pistachios, adding a subtle, aromatic nuttiness.
- Instant pistachio pudding mix (1 package, 3.4 oz): The star of the show—brings color, flavor, and that irresistible creamy texture.
- All-purpose flour (1 1/4 cups): The sturdy foundation for the dough, ensuring cookies hold their shape.
- Baking soda (1/2 teaspoon): Gives the cookies just the right amount of lift and spread.
- Salt (1/4 teaspoon): Balances the sweetness and sharpens all the flavors.
- Chopped shelled pistachios (1/2 cup): For pops of nutty crunch and a lovely green color throughout.
- White chocolate chips (1/2 cup): Melty, sweet little pockets that pair beautifully with pistachio.
How to Make Pistachio Cream Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies bake evenly and pop off without sticking. This little step makes cleanup a breeze and is a must for perfect cookies!
Step 2: Cream Together Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes and makes sure your cookies bake up tender and not dense.
Step 3: Add Egg and Extracts
Crack in the egg, pour in the vanilla extract, and add the almond extract. Beat well until everything is beautifully combined. The extracts add those signature aromatic notes that make Pistachio Cream Cookies smell as good as they taste.
Step 4: Mix in Pistachio Pudding
Sprinkle in the instant pistachio pudding mix and continue to beat until it’s fully incorporated. This is where your dough starts to take on that pretty green color and the distinct pistachio aroma.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the baking soda and salt are evenly distributed, which helps your cookies bake up just right.
Step 6: Make the Dough
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Take your time and mix until everything is just combined—overmixing can make your cookies tough rather than tender.
Step 7: Add Pistachios and White Chocolate
Gently fold in the chopped pistachios and white chocolate chips. These mix-ins give the cookies their irresistible bites of crunch and creamy sweetness. If you’re feeling fancy, sprinkle a few extra pistachios on top for color!
Step 8: Scoop and Bake
Scoop tablespoon-sized portions of dough and arrange them about 2 inches apart on your prepared baking sheet. Bake for 10-12 minutes, just until the edges look lightly golden. The centers might look a bit soft—that’s exactly what you want for the perfect Pistachio Cream Cookies.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This resting time helps them set up without overbaking, so you get that dreamy soft texture in every bite.
How to Serve Pistachio Cream Cookies
Garnishes
For an eye-catching finish, sprinkle extra chopped pistachios on top of each cookie right before baking. A light dusting of powdered sugar after they’ve cooled can add a beautiful, festive touch—perfect for special occasions or holiday gifting.
Side Dishes
Pair Pistachio Cream Cookies with a cold glass of milk, a creamy vanilla latte, or even a scoop of pistachio ice cream for a double dose of nutty goodness. They also make a lovely addition to a dessert platter alongside fresh berries and chocolate-dipped fruit.
Creative Ways to Present
Stack a few cookies in a clear cellophane bag and tie with a ribbon for homemade gift giving. Arrange them on a pretty platter with a bowl of melted white chocolate for dipping, or serve bite-sized versions as part of a dessert bar at your next party. However you showcase them, Pistachio Cream Cookies are sure to steal the show!
Make Ahead and Storage
Storing Leftovers
Pistachio Cream Cookies stay soft and delicious for days thanks to the pudding mix. Store them in an airtight container at room temperature, and they’ll keep their lovely texture for up to 5 days—if you can resist them that long!
Freezing
To freeze, let the cookies cool completely, then stack them between sheets of parchment paper in an airtight container or freezer bag. They’ll keep beautifully for up to 3 months. You can also freeze unbaked dough balls and bake straight from the freezer (just add an extra minute or two to the bake time).
Reheating
If you like your Pistachio Cream Cookies warm and just a little gooey, pop them in the microwave for 10-15 seconds. This brings the white chocolate chips back to melty perfection and makes the cookie taste freshly baked!
FAQs
Can I use regular pistachios instead of shelled ones?
Absolutely! Just be sure to remove the shells and give them a rough chop before mixing them into the dough. Roasted and unsalted pistachios work best for the freshest flavor.
What does the pudding mix do in Pistachio Cream Cookies?
The instant pudding mix is the secret to these cookies’ ultra-soft, creamy texture and beautiful pale green color. It also infuses them with rich pistachio flavor that you just can’t get from nuts alone.
Can I substitute the white chocolate chips with something else?
Definitely! Try using dark chocolate chips, semi-sweet chocolate, or even dried cranberries for a tart contrast. The cookies are a fun canvas for your favorite mix-ins.
Do I need to chill the dough?
You don’t have to, but chilling the dough for 30 minutes will help prevent the cookies from spreading too much and can create a slightly thicker, chewier texture. It’s a great trick if you like bakery-style cookies.
Are Pistachio Cream Cookies vegetarian?
Yes, they are! All the ingredients are vegetarian-friendly, making these cookies a perfect treat for sharing with friends and family, no matter their dietary preferences.
Final Thoughts
If you’re searching for a dessert that’s a little different, incredibly easy, and guaranteed to spark joy, give Pistachio Cream Cookies a try. Their soft texture, nutty flavor, and creamy sweetness make them an instant favorite—don’t be surprised if they disappear in a flash!
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Pistachio Cream Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and flavorful Pistachio Cream Cookies made with instant pistachio pudding mix, chopped pistachios, and white chocolate chips. These cookies offer a perfect balance of creamy pistachio flavor and a tender, chewy texture that stays fresh for days.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Dry Ingredients
- 1 (3.4 oz) package instant pistachio pudding mix
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup chopped shelled pistachios
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract until fully combined to enhance the flavor and help bind the dough.
- Incorporate Pudding Mix: Add the instant pistachio pudding mix to the wet ingredients and mix thoroughly to infuse the dough with rich pistachio flavor and moisture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms, ensuring all components are well blended without overmixing.
- Add Pistachios and White Chocolate: Fold in the chopped pistachios and white chocolate chips gently to distribute them evenly throughout the dough.
- Portion Dough: Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden, achieving a perfect soft center.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- These cookies remain soft and chewy for several days thanks to the instant pudding mix.
- For extra color and crunch, sprinkle additional chopped pistachios on top before baking.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading and improve texture.
- You can substitute white chocolate chips with dark or milk chocolate chips if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
