Pistachio Cookies

Pistachio cookies are soft little drop cookies sprinkled with the gift of chocolate chips and a few nuts just for good measure. These pudding cookies are moist and chewy, tempered with a delicate green hue the likes of which have never been more scrumptious!

This pistachio cookies recipe uses a few secret convenience items to give you dreamy delicious chocolate chip cookies in 20 minutes flat. They’re perfect for St. Patty’s Day, the Christmas season or any time of year really. I can’t think of a tastier treat to toss into the picnic basket on a sunny spring day.

Let’s craft cookies!!

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Why It’s Great!

Recipe Notes

Recipe Variations

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What I Love About This Recipe

I love that these dreamy little cookies gives me soft chewy cookies sprinkled with little chocolate bits and just the right amount of crunch in only 20 minutes. That means I can have these babies ready to eat before my sitcom is over and they are insanely delicious!

Here are even more reasons to love them.

• Ready to eat before dinner is over
• Super easy recipe due to secret convenience items
• Moist and delicious with a little crunch
• Sprinkled with chocolate chips and chopped pistachios
• Awesome presentation due to beautiful green hue

How To Make Pistachio Cookies Recipe

Crafting cookies is an art form and this pistachio cookies recipe is gonna’ help you paint a masterpiece! Mix your dry ingredients together, add your wet ingredients, then add your goodies. Drop by spoonfuls onto the baking sheet and toss them in the oven.

It’s so easy you can have the kiddos do it while you’re cooking dinner!

Pistachio Pudding Cookies Recipe Notes

These awesome little pistachio pudding cookies are crazy simple to make, and the end result is soft decadent little treats that open doors to indulgence. Following this recipe is so easy you could probably do it with your eyes closed but I’ll give you some hefty little tips anyway.

You’ll want to mix your dry ingredients together first. This ensures even dispersion and helps with emulsification too.

Try to fold ingredients together rather than mixing vigorously and definitely don’t use a hand mixer. Overmixing strengthens gluten which can make your cookies tough. Yuk!

It’s also important not to overbake your cookies. Place them 2 inches apart on the cookie sheet for proper air circulation and bake them just until the center is set.

They probably won’t look done, but you’ll want to leave them on the cookie sheet for a couple of minutes when they come out of the oven. They’ll continue cooking just a little, but they’ll stay soft and chewy on the inside.

Ingredient Notes

This pistachio cookies recipe is a wholesome little bit of yummy. It blends soft chewy chocolate chip cookies with chopped pistachios and a light green complexion that’s great for holiday celebrations or just some sweet smiles.

Using just a couple of simple convenience items speeds things up, keeps them extra moist and injects some unique character. Here’s whatcha’ need to make it happen!

Sugar Cookie Mix – I use one individual pouch of Betty Crocker Sugar Cookie Mix. It adds sweet soft serenity and helps your cookies rise properly.

Instant Pudding – pistachio instant pudding and pie filling keeps them extra moist and wonderful. It also gives your cookies soft pistachio undertones.

Flour – All-purpose flour works just fine. You’ll only need a little bit.

Butter – I prefer using genuine butter but whatever you bake with will be just fine. Opting for an unsalted brand helps because you’ll be adding salted pistachios later.

Eggs – Using large eggs gives your cookies just the right amount of moisture so they stay nice and chewy.

Nuts – Adding dry roasted, salted pistachios enhances the pistachio flavor and adds just enough texture.

Chocolate Chips – You gotta’ have semi-sweet chocolate chips for chocolate chip cookies!

See? Just a couple of sweet little secret weapons keeps the ingredient list short and oh so decadent.

Storing Tips

Nothing tastes better than chocolate chip cookies straight out of the oven, especially after that warm sweet smell has filled the kitchen calling your name. Luckily, this delicious pistachio cookies recipe makes 24 cookies so you may get to keep a few and storing them is easy.

This keep best in an airtight container with a secure lid. You can keep them nice and moist by tossing a piece of bread in the container, too. No bread? No problem. Tortillas work too.

Can You Freeze Them?

Yes!! You can freeze these baked cooled cookies or you can freeze the raw dough. If you decide to freeze the baked cookies, I suggest separating them with wax paper to ensure they don’t stick to each other.

Make Ahead Tips

These little beauties only take a few minutes to throw in the oven so there really isn’t any prep. I like to mix up this pistachio cookies recipe, drop these babies onto the cookie tray and slide the whole thing into the freezer until they harden.

Then I remove the tray and toss the raw pre-portioned cookie dough into a large resealable freezer bag. When I’m ready for fresh-baked cookies, I pull a few out and they go straight from the freezer to the oven!

How Long Can You Keep This In The Fridge?

These soft chewy pistachio cookies tend to disappear pretty quickly. Don’t plan on hiding them because the fam will sniff them out!! However, these cookies will stay good for up to 2 months in the fridge when stored properly.

Recipe Variations

There are so many different ways you can tweak this, you’ll never run out of flavors to try. Here are a few widely popular suggestions that tend to be scrumptious!

What Other Cookies Can I Make With My Leftover Chocolate Chips?

Adding pistachios to chocolate chip pudding cookies gives you some of the most crave-worthy pistachio chocolate chip cookies on this side of the Mississippi! If pistachios aren’t your thing you can easily make chocolate chip M&M cookies with a few simple swaps.

Can I Add White Chocolate Chips?

Absolutely! There’s no rule against using white chocolate chips. When you mention white chocolate chips people automatically think white chocolate macadamia nut cookies. They are some of my favorites but they’re not the only place white chocolate chips can live!

Orange creamsicle cookies use white chocolate chips to replicate that decadent creamy treat in a warm chewy cookie. It’s a pretty awesome concoction!

Can I Add Oats?

Why not? If you want to turn your tender pistachio cookies into chewy oatmeal cookies, then go for it! Swap out the pistachios for raisins and bake up some chewy oatmeal raisin cookies if you’ve got a fever for the flavor.

Sometimes I’ll bake up a batch of oatmeal butterscotch cookies to serve along with this. They complement each other really well and tend to get gobbled up really quickly!

Can I Add Cranberry?

You can add anything you want! I don’t know how well cranberries go with pistachios (could be pretty good), but you can always turn these into cranberry orange cookies with a few simple substitutions. Or if you’ve still got oatmeal on the brain you can always go with oatmeal cranberry cookies instead.

What Other Drop Cookies Can I Make?

There are so many different types of drop cookies out there, these cookies are just the beginning. Drop cookies are easy and fun and totally flexible. I love making Bisquick chocolate chip cookies when the fam is ready for something different and I’m going for easy.

Of course, there’s also Cowboy cookies and vanilla wafer cookies, too!

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Pistachio Cookies

This pistachio cookies recipe bakes up the sweetest little chocolate chip cookies with a moist chewy texture, nutty crunch, and pretty green hue.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 24 Cookies

Author: kathleen

Ingredients

• ▢ 1 (17.5-ounce) pouch Betty Crocker sugar cookie mix
• ▢ 1 (3.4-ounces) box pistachio instant pudding and pie filling mix
• ▢ 1/4 cup all-purpose flour
• ▢ 1/2 cup unsalted butter melted
• ▢ 2 eggs large
• ▢ 1 cup dry roasted salted pistachio nuts roughly chopped
• ▢ 1/2 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees.
• In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.
• Add pistachios and chocolate chips and mix well.
• Drop by rounded spoonfuls onto a parchment-lined cookie sheet.
• Bake for 8-10 minutes. Don't over bake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes.
• Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.

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Nutrition

Serving: 1cookie | Calories: 194kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 126mg | Potassium: 90mg | Fiber: 1g | Sugar: 15g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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More Drop Cookies Recipes

Serving up cookies are the epitome of awesome flavor! I love making cookies because they’re so easy and there are so many different flavor variations to choose from. There is literally something for everyone!

Here are some more tasty drop cookies recipes you may enjoy.

• Peanut Butter Chocolate Chip Cookies – No pistachios? Peanut butter to the rescue!
• Coconut Chocolate Chip Cookies – chewy, classic cookies! 
• Alton Brown Chocolate Chip Cookies – ultimate soft chewy chocolate chip cookies
• Strawberry Chocolate Chip Cookies – soft, chewy, crazy delicious cookie that you can whip up with 6 simple ingredients!
• Pumpkin Chocolate Chip Cookies – Warm pumpkin and chocolatey goodness

Conclusion

These little beauties are going to be great in your cookie repertoire! The gorgeous green hue is super attractive and they’re ideal for almost any occasion. When you bite into one of these delicate damsels there is nothing else like it.

These sweet chewy pistachio cookies are moist and tender almost to a fault – and it’s gonna’ be your fault for baking them up because it’s hard to stop eating them.

These cookies are gonna’ rock your world six ways from Sunday! – And yeah! They’re gonna’ want seconds….

Source: The Girl Who Ate Everything

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