Hi everyone, today I’m sharing my go-to cookie recipe – chocolate chip pistachio cookies with walnuts! This recipe uses pistachio pudding mix to give the dough a delicious pistachio flavor, and a nice subtle green color too. The dough isn’t super-sweet, but the chips add some nice bits of sweetness, and the walnuts give the cookies a great crunch. If you like thick, doughy cookies, these are for you!
A Few Notes Before the Recipe:
- If you don’t have almond extract and don’t want to buy it just for this recipe, don’t worry about it. It adds a nice nutty flavor, but you can just use vanilla extract instead – the cookies will turn out just fine.
- My recipe has an even ratio of white chocolate chips and traditional semisweet chocolate chips. If you really prefer one or the other, feel free to adjust the ratio or exclude one.
- This recipe probably works great with just about any pudding mix. I’ve substituted a pumpkin mix, and they were delicious.
- The dough is super thick, so I use the bottom of a glass to smash down the cookies a little bit and help form them before baking. See the first photo below. Any flat surface would work nicely for this.
- Like I mentioned just above – the dough is really thick – it might seem like it’s not really coming together or absorbing all the dry ingredients. Just work at it for a bit and I promise it will eventually come together nicely 🙂
Jump below the pictures for the recipe!
Prep + cook time ~1 hr | Makes ~25 cookies | Probably a lot of calories
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons milk
- 1 (3.4 oz) package Jell-O instant pudding mix, pistachio flavor
- 1/4 cup chopped walnuts
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup white chocolate chips
- Pre-heat your oven to 375 degrees Fahrenheit (190 Celsius).
- Sift the flour, salt, and baking powder. Set aside.
- In a medium/large bowl, cream together the butter and sugar. Add the eggs, vanilla extra, almond extra, and milk – stir after adding each one.
- Add the dry ingredients from step #2 to the wet ingredients from step #3. Mix until a stiff, even dough forms.
- Add the pistachio pudding mix and continue to mix until the dough has evenly absorbed it.
- Add the walnuts, semi-sweet chocolate chips, and white chocolate chips – mix until evenly distributed throughout the dough.
- Form the dough into balls and add them to greased baking sheets.
- Bake for 10-12 minutes. The outside should look pretty close to completely dry, and the edge of the cookies touching the baking sheet should be light golden brown.
I hoped you enjoyed reading my recipe and will give it a try. If you do, please leave a comment below with your thoughts!