Macadamia Pistachio Pudding Cookies Recipe
Introduction
These Macadamia Pistachio Pudding Cookies are a delightful treat combining creamy pudding mix with crunchy nuts. The unique blend of macadamia and pistachio adds a rich, buttery flavor that makes these cookies irresistible.
Ingredients
- 1 batch cookie dough
- 1 package instant pudding mix
- 1 cup chopped macadamia nuts
- 1 cup chopped pistachios
Instructions
- Step 1: Prepare the cookie dough according to your favorite recipe or package instructions, incorporating the instant pudding mix for added moisture and flavor.
- Step 2: Fold in the chopped macadamia nuts and pistachios evenly throughout the dough.
- Step 3: Preheat your oven to 350°F (175°C).
- Step 4: Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Step 5: Bake for 10–12 minutes or until the cookies are set and lightly golden around the edges.
- Step 6: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra flavor, toast the macadamia nuts and pistachios lightly before mixing them into the dough.
- You can substitute the pistachios with almonds or walnuts if you prefer.
- Add a handful of white chocolate chips for a sweeter twist.
- Using different pudding flavors like vanilla or butterscotch changes the cookie profile nicely.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in the microwave for 10–15 seconds to regain softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade cookie dough for this recipe?
Yes, homemade cookie dough works perfectly. Just add the pudding mix and nuts as instructed to enhance texture and flavor.
What type of pudding mix is best for these cookies?
Instant pudding mix is recommended for easy incorporation and moisture. Vanilla or butterscotch pudding mix pairs wonderfully, but feel free to experiment with other flavors.
PrintMacadamia Pistachio Pudding Cookies Recipe
Delight in the rich, nutty flavors of Macadamia Pistachio Pudding Cookies, a unique twist combining creamy pudding mix with crunchy macadamia nuts and pistachios, resulting in a soft yet textured treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Nuts
- 1/2 cup chopped macadamia nuts
- 1/2 cup chopped pistachios
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature for even cooking.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then add the eggs one at a time, followed by the vanilla extract, and continue mixing until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and salt. Gradually add this to the wet mixture, stirring until a smooth cookie dough forms.
- Incorporate Nuts: Fold in the chopped macadamia nuts and pistachios evenly throughout the dough to ensure each cookie will have a delightful crunch and nutty flavor.
- Scoop and Bake: Drop rounded tablespoons of the cookie dough onto an ungreased baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft.
- Cool Down: Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, allowing the cookies to firm up for perfect texture.
Notes
- You can substitute walnuts or pecans if macadamia nuts or pistachios are unavailable.
- For extra flavor, consider adding a teaspoon of almond extract along with vanilla.
- Ensure butter is at room temperature for smooth creaming and better texture.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: Macadamia pistachio cookies, pudding cookies, nut cookies, soft cookies, homemade cookies
