Salted Pistachio Pudding Cookies-the perfect cookie for pistachio lovers!
Pistachios have to be my all time favorite nut.
As a kid, they were always a treat. Usually we had them at my grandparents during the holidays. Back then, they were dyed red and when you opened them the dye would transfer to your fingertips. It took a lot of scrubbing to remove all the evidence of overindulgence but they were just so good. And salted just right every time.
These days I don’t even think you can find the red ones. It’s Natural all the way. I’m fine with that, the color was pretty, but as an adult, red fingertips are not cool.
Pistachios are my special snack. The snack I hide from the kids and hubby. Way too expensive to be eaten recklessly like a potato chip. And don’t even think they’re the same as a peanut. No Pistachios are the nut that puts all other snacks to shame. A class above.
I’m not sure how it happened. I ended up with a bag of UNSALTED pistachios. I can not even begin to tell you how devastating it is to anticipate that first nut, cracking it away from it’s shell, then popping it in your mouth, expecting that perfectly salted pistachio flavor. Then blah. Boring. No salt.
I try not to snack a lot. So when I do snack, I want to enjoy it. I won’t settle for just ok. Even my son, who hovers waiting for me to open these nuts, my son who eats anything and everything, walked away from these nuts.
So what to do with them? Make Cookies of course! In a cookie, these nuts ruled. Their lack of salt went undetected. Everyone loved these cookies and compared them to eating Pistachio Ice Cream, in cookie form.
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Ingredients
- 1 box Instant Pistachio Pudding mix
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 cup shelled pistachios
- 1-2 teaspoons coarse salt
Instructions
- Cream butter and sugars in large mixing bowl.
- Beat in eggs and extract.
- Combine flour, baking soda and pudding mix then add to butter mixture. Mix until all combined. Fold in pistachios.
- Spoon cookie dough (I use a medium cookie scoop) onto ungreased cookie tray. lightly sprinkle tops of cookies with salt.
- Bake in a preheated 325 degree oven for 10-12 minutes. Let cool on cookie sheet for 5 minutes before removing to racks to cool completely.
Notes
recipe source ChocolateChocolateandmore.com
My favorite products for making perfect cookies every time
Want some more cookies?
Cream Cheese Chocolate Croissant Cookies
Cooking time says 10-10 minutes. What should it be please?
Deb, thanks for catching that, it should be 1-12 minutes.
My husband would go crazy over these! They look and sound wonderful!
I’ve only had pistachios a few times, but I’ve never had anything made with them. I must try these Joan!
These sound so amazing!! Yummy. Such a unique cookie that definitely needs a spot on my to-make list 🙂
Thanks Rachel!
Pistachio pudding is my favorite. Can’t wait to try these!
I also love pistachios! They have really unique flavor!
I’ve made that mistake before and bought the unsalted pistachios, yuk! I baked with them too! Pistachios are my favorite nut too!!! Love them! Love these cookies Joan!
Love pistachios!
I am crazy for pistachio ice cream so I am sure that I would love these cookies!
I love cookies made with pudding mix in them they are so good!
These would be a huge hit at my house – my whole family LOVES pistachios!
I will make these for my next bunco night!! they look delish! I hope you stop by to link- http://atozebracelebrations.com/2013/04/tuesday-link-party-5.html
Nancy
What an interesting cookie! Love it. I bet it is super moist and tasty!!! Pinning to make later. 🙂
oh, yes. Salted pistachio pudding cookie? Looks so good, Joan!
Yum!
I would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!
http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Cathy
How many does the recipe make?
This recipe will make about 4 dozen cookies.
These look like they have a great texture! And I’ve never tried pistachio anything. I don’t like nuts and just assumed I wouldn’t like them. I guess I need to give them a shot!
What size pudding? I take it the pistachios should be salted? Thanx.
Hi Sandy, The pudding size I used is the 3.4 ounce (4 serving size) as for the nuts, you can used salted or unsalted, your choice.
Supposedly the red pistachios are not around anymore because we have cut ties with the countries that produced them. I guess the harvesting methods left blemishes on the shells and the red food coloring covered that up. The new places we get them from don’t harvest them the same way and there are no blemishes. Personally I wish they were greener so the stuff I use them for looks fancy.
Melissa, thanks for that information, I never knew. Greeener nuts would be pretty, especially around the holidays!
If my pistachios are salted do I need to add the salt to the tops of the cookies? Will that make it to salty? Thanks and can’t wait to make these tomorrow!
Alayna, if your pistachios are already salted, I’d omit the extra salt on top. Enjoy!
These sound amazing, I love pistachios. I always try to make a few new cookies every year, this one I will for sure be making. In fact I think I’ll make them for Bunko night I know the ladies will love them. I was going to ask about many it made but seen some one already did, I’m thinking of even doubling it, because knowing my family they will be gobbling them up. Thanks Joan for sharing. And I’m thinking they must really be good seeing that the recipes comes from a fellow Hayes. LOL
Do you know how many dozen this recipe yields? Thanks!
This recipe will make 3 dozen cookies, enjoy!
I have these in the oven as I type:) I should of figured on the sticky dough, they won’t be beautiful but delicious! Do you have a method for squishing down the sticky dough?
Thank you:)
When I’m dealing with sticky cookie dough, I’ll use the bottom of a shot glass, lightly floured to press down the dough.
Please can you tell me for the Salted Pistachio pudding recipe said spoon full, is it a teaspoon or tablespoon and would the cooking time be different. Thank You
It’s a rounded teaspoon.