This Macadamia Pistachio Pudding Cookies recipe was adapted from a recipe from one of our dear friends and an amazing Blogger, Nikki from Chef in Training. So I want to give a big shout out to her. She is amazing! Here is a link over to her blog to check out her amazing White Chocolate Craisin Cheesecake Pudding Cookies. Hope you enjoy!
Macadamia Pistachio Pudding Cookies
Author: Sugar n' Spice Gals
Ingredients
- • ¾ cup butter softened ¾ cup brown sugar
- ¼ cup sugar
- 1 (3.4 oz) box Pistachio pudding mix dry, do not prepare
- 2 eggs
- 1 tsp. vanilla flavoring
- 1 tsp. baking soda
- 2¼ cups flour
- ½ cup chopped macadamia nuts
- ¾ cup white chocolate chips
- Green food coloring to get your desired color of green ( I used about a ½ tsp)
Instructions
- Preheat oven to 350 F.
- In a medium bowl, stir together flour and baking soda and set aside.
- In a separate large bowl, cream butter and sugars together.
- Add in dry pistachio instant pudding mix and beat until well blended.
- Add eggs, vanilla, and green food coloring and mix well.
- Add flour mixture slowly until well incorporated.
- Add white chocolate chips and macadamia nuts and stir in to cookie dough.
- Roll into 1″ balls and place on greased baking sheet.
- Bake at 350 F for 8-12 minutes
The Sugar n' Spice Gals have made it their mission to make cooking simple, delicious and fun.
Yum! What a great idea! I might try these with pistachios…
I recently made these for my 10 year reunion and then also took some to work. They were a big hit! Everyone was a little startled with the green color but when I explained they were pistachio, they dug right in. I received many complements. They were delish and I will make them again.
So glad to hear. They are yummy, that is for sure. Thanks for visiting our blog:)
Please someone tell me why my cookies are cracked? I wanted traditional flat looking cookies
That is a good question…I’ve never had that happen with this recipe. It could be that they are cooking too long or it’s possible you accidently measured one of the ingredients wrong. I would try cooking them again and cook them a few minutes less this time. They may look underdone when you first take them out of the oven, but they should firm up some after cooling. They are meant to be be a really chewy, soft cooking.
Another thing that could possibly effect it is if you are cooking on a dark cookie sheet. This will make them cook faster which could possibly cause them to crack if they are overdone. Let us know how it goes. I’m sorry it didn’t work out the way you had hoped 🙁
Delicious! I recently fell in love with the pairing of both pistachio and raspberry flavors so I made a raspberry frosting and made pudding sandwich cookies! Excellent recipe 🙂