Description
Scrumptious pistachio cookies bring Mediterranean charm to your dessert table, offering a delightful blend of nutty richness and delicate sweetness. Crisp edges and a tender center invite you to savor each delectable bite of this irresistible treat.
Ingredients
Scale
Cookies Base:
- 3/4 cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 1 large egg
Flavoring and Coloring:
- 1 teaspoon almond extract (or vanilla extract)
- 1 drop green food coloring (optional)
Dry Ingredients:
- 1 2/3 cups (208 grams) all-purpose flour
- 1 box (3.4 ounces) instant pistachio pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170 grams) white chocolate chips
- 1/2 cup (65 grams) chopped pecans or pistachios (optional)
Instructions
- Prepare the oven environment by heating to 375°F (190°C) and lining three baking sheets with parchment paper or silicone mats.
- Combine flour, pudding mix, baking soda, and salt in a bowl, whisking thoroughly to ensure even distribution of dry ingredients.
- Using a mixer, cream butter with granulated and brown sugars for 3-4 minutes until the mixture becomes light, airy, and pale in color.
- Introduce egg, almond extract, and optional green food coloring to the butter mixture, blending for approximately 1 minute until ingredients are fully integrated.
- Gradually incorporate the dry ingredient mixture into the wet ingredients on low speed, mixing until just combined to prevent overmixing.
- Gently fold white chocolate chips and chopped pistachios into the cookie dough, distributing them evenly throughout.
- Form uniform dough balls measuring 1.5-2 tablespoons, spacing them 2 inches apart on prepared baking sheets.
- Bake cookies for 11-12 minutes, watching for lightly golden edges as an indicator of doneness.
- While cookies are still warm, optionally press additional white chocolate chips onto the surface for extra decoration.
- Allow cookies to rest on baking sheets for 5-10 minutes before transferring to a wire rack for complete cooling.
Notes
- Swap pistachios for other nuts like almonds or walnuts to customize the flavor profile and accommodate nut allergies.
- Add a touch of sea salt on top after baking to enhance the sweet and nutty balance of the cookies.
- Use gluten-free flour blend and dairy-free butter alternatives to make the recipe suitable for special dietary needs.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create a thicker, chewier cookie texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 24
- Calories: 162
- Sugar: 11 g
- Sodium: 82 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg