This recipe is what I came up with the first time I started getting creative with the basic chocolate chip pudding cookie recipe. I’ve seen other pistachio pudding cookies out there from time to time, but I think adding in a cup of actual pistachio nuts and big chunks of chocolate are what make them stand out from the others. Hands down, this is one of my all-time favorite recipes!!
The slight green tint that the pistachio pudding mix gives to the cookies (as well as the green hued nuts) makes this recipe perfect for the upcoming holidays. And while pistachios (especially those already shelled) tend to be on the pricier side of things, it is a special time of year. Why not add something a little special to your cookies?
Do yourself a big favor and buy the pre-shelled nuts – especially if you want to preserve your manicure. If you can’t find them with the other nuts at your grocery store, try checking the health food or bulk bin section of the store (usually somewhere near produce). I’ve also seen big containers at Costco for a nice price.
Finally, while you can certainly use regular chocolate chips (milk, semi-sweet, dark…whatever floats your boat), remember we’re trying to make these a bit more special. I don’t know about you, but big ol’ hunks of chocolate sound pretty special to me?! So, Nestle makes chocolate chunks (semi-sweet) and Hershey’s makes mini Kisses (milk chocolate)…both work great here.
Pistachio Chocolate Chip Cookies
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1 c. unsalted butter, softened
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 (3oz.) package instant pistachio pudding mix
- 2 eggs
- 1 tsp. vanilla
- 2 c. chocolate chips (I like to use chocolate chunks or mini Hershey Kisses)
- 1 c. shelled pistachios
Preheat oven to 350°.
Combine the flour and baking soda and set aside.
In a large bowl, cream together the butter and sugars. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
Add the flour mixture.
Stir in the chocolate chips and pistachios.
Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.
Bake 10-12 minutes until edges are golden brown. They may still look a little under-done. That’s okay, they’ll keep cooking on the tray as they cool. Once they are comfortable to touch, transfer to a cooling rack.