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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Salted Pistachio Pudding Cookies
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
Want some more cookies?
Cream Cheese Chocolate Croissant Cookies
deb in Georgia says
Cooking time says 10-10 minutes. What should it be please?
Joan Hayes says
Deb, thanks for catching that, it should be 1-12 minutes.
The Café Sucre Farine says
My husband would go crazy over these! They look and sound wonderful!
Dorothy @ Crazy for Crust says
I’ve only had pistachios a few times, but I’ve never had anything made with them. I must try these Joan!
Rachel @ Bakerita says
These sound so amazing!! Yummy. Such a unique cookie that definitely needs a spot on my to-make list 🙂
Joan Hayes says
Thanks Rachel!
Emily @ The Em Dash says
Pistachio pudding is my favorite. Can’t wait to try these!
Medeja says
I also love pistachios! They have really unique flavor!
tanya says
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!
carrian says
Love pistachios!
Jeni says
I am crazy for pistachio ice cream so I am sure that I would love these cookies!
Suzanne says
I love cookies made with pudding mix in them they are so good!
Erin @ Dinners, Dishes and Desserts says
These would be a huge hit at my house – my whole family LOVES pistachios!
nancy pfeifer says
I will make these for my next bunco night!! they look delish! I hope you stop by to link- https://atozebracelebrations.com/2013/04/tuesday-link-party-5.html
Nancy
Lisa {AuthenticSuburbanGourmet} says
What an interesting cookie! Love it. I bet it is super moist and tasty!!! Pinning to make later. 🙂
Lora @cakeduchess says
oh, yes. Salted pistachio pudding cookie? Looks so good, Joan!
Cathy says
Yum!
I would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!
https://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Cathy
Lindsay says
How many does the recipe make?
Joan Hayes says
This recipe will make about 4 dozen cookies.
Erin @ Texanerin Baking says
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!
Sandie says
What size pudding? I take it the pistachios should be salted? Thanx.
Joan Hayes says
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.
Melissa says
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.
Joan Hayes says
Melissa, thanks for that information, I never knew. Greeener nuts would be pretty, especially around the holidays!
Alayna says
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!
Joan Hayes says
Alayna, if your pistachios are already salted, I’d omit the extra salt on top. Enjoy!