Pistachio Pudding Kiss Cookies

If you grew up with cookie trays at holiday potlucks, you probably remember the bright-green, nutty cookies topped with a shiny Hershey Kiss. I do and I still make them when I want something festive, fast, and a little bit nostalgic. These Pistachio Pudding Kiss Cookies are the kind of easy, crowd-pleasing treat that fixes dessert dilemmas in under 30 minutes of hands-on time (plus bake time). Whether you’re a baking beginner or someone who wants the best Pistachio Pudding Kiss Cookies recipe in your rotation, this version is reliable, tender, and packed with pistachio flavor without the fuss.

Quick nutrition snapshot (per cookie, approximate): 120–160 calories, 6–9 g fat, 12–16 g carbs, 2–3 g protein a sweet treat that pairs well with black coffee or a milk glass. If you love pistachio-forward cookies, you might also enjoy a similarly nutty spin in a pistachio cream cookies recipe that highlights creamier textures.

WHY THIS RECIPE WORKS

• Pistachio pudding mix adds concentrated flavor and just enough moisture to keep cookies tender without extra liquid.
• Soft creamed butter and sugar create lift and a melt-in-your-mouth crumb.
• Chopped pistachios add crunch and real nut flavor for textural contrast with the Kiss center.
• Simple pantry ingredients and clear steps make this an easy Pistachio Pudding Kiss Cookies recipe for beginners and busy bakers alike.
• Reliable bake time (10–12 minutes) prevents overbaking, so you get a chewy center with lightly golden edges.

Ingredients

Below is a clear ingredient table with quantities, substitutions, and shopping tips.

Step-by-step directions

Follow these 10 numbered steps exactly, with tips to help you get perfect results.

1. Preheat your oven to 350°F (175°C).

   • Tip: Use an oven thermometer if your oven runs hot or cold; accurate temperature = consistent cookies.

2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

   • Pro tip: Beat for 2–3 minutes with a hand mixer or stand mixer. Scrape sides once so everything mixes evenly.

3. Beat in the eggs one at a time, mixing well after each addition.

   • Tip: Add eggs at room temperature to prevent the batter from seizing and to ensure better emulsion.

4. Stir in the pistachio pudding mix until well combined.

   • Tip: Sift the pudding mix if it clumps to keep batter smooth.

5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.

   • Tip: Don’t overmix stop when you no longer see streaks of flour to keep cookies tender.

6. Fold in the chopped pistachios.

   • Tip: Reserve a tablespoon of pistachios to sprinkle on top before baking for presentation.

7. Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.

   • Pro tip: Use a cookie scoop for uniform size; parchment paper prevents sticking and makes cleanup easier.

8. Bake for 10-12 minutes or until edges are lightly golden.

   • Tip: Rotate pans halfway through if your oven bakes unevenly. Small cookies may need only 9–10 minutes.

9. Remove from oven and immediately press a Hershey Kiss into the center of each cookie.

   • Tip: If the Kiss melts too much, slightly cool cookies on the sheet (2–3 minutes) before pressing so it doesn’t sink.
10. 
    

    Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

    
    

• Tip: Cooling on racks prevents sogginess; once cooled, store in an airtight container.

Pro tip: Chill dough 10 minutes for fluffier results and less spreading. For softer cookies, reduce bake time by a minute.

COMMON MISTAKES TO AVOID

1. Overbaking the cookies they continue to firm up after removal. Fix: Pull them when centers look slightly underdone and set the edges golden.
2. Using cold butter leads to uneven creaming and dense cookies. Fix: Let butter soften to room temp (should leave a gentle indent).
3. Pressing the Kiss too early causes too much melting and a sunken center. Fix: Wait until cookies come out of the oven then press gently.
4. Skipping the sift for pudding mix/clumped flour creates lumps in batter. Fix: Whisk dry ingredients and sift the pudding if needed.
5. Too-large scoops on a crowded sheet cookies will merge. Fix: Use a cookie scoop and leave 2 inches between rounds.

Nutrition per serving

(Estimate per cookie; yields ~36 cookies)

• Calories: 140 kcal
• Fat: 8 g (3.5 g saturated)
• Carbs: 15 g (includes 10 g sugars)
• Protein: 2 g
• Fiber: 0.5 g
  Health note: These are an indulgent treat swap to smaller cookies or dark chocolate Kisses to slightly reduce sugar per serving.

3–5 VARIATIONS & CUSTOMIZATIONS

• Health-friendly options:
  • Replace half the butter with unsweetened applesauce for lower fat (texture slightly cakier).
  • Use dark chocolate mini chips and reduce sugar by 1–2 tablespoons.
• Flavor twists:
  • Lemon-pistachio: Add 1 tsp lemon zest to the batter and use white chocolate kisses.
  • Chocolate-pistachio: Fold in 1/2 cup cocoa powder (reduce flour by 1/4 cup) for rich, nutty chocolate cookies.
  • Rosewater and pistachio: Add 1/4 tsp rosewater for a Middle Eastern-inspired flavor.
• Equipment alternatives:
  • Air fryer: Bake small batches at 325°F for about 7–9 minutes, checking early for doneness.
  • Convection oven: Lower temp by 25°F and watch for shorter bake time (8–10 minutes).
  • No mixer? Use a sturdy whisk and a firm spatula cream butter and sugar until smooth, it just takes a bit longer.

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Store cooled cookies in an airtight container for up to 5 days. For softer cookies, add a slice of bread to the container to retain moisture.
• Freezer tips: Freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer-safe bag for up to 3 months. To freeze dough: scoop onto a tray, freeze, then bag and bake from frozen adding 1–2 minutes to bake time.
• Best reheating method: Warm single cookies in a 300°F oven for 3–5 minutes or microwave 10–12 seconds for a just-baked feel. Avoid overheating or the chocolate will melt too much.

Serving suggestions and pairings

• Side dishes: Serve with strong coffee, espresso, or a glass of cold milk. A scoop of vanilla ice cream on the side makes them into a dessert sandwich.
• Occasions: Perfect for holiday cookie swaps, weeknight treats, bake sales, or a quick party platter. These Pistachio Pudding Kiss Cookies are easy to scale up for holiday cookie trays or potluck prep.

NUTRITION INFORMATION

• Calories per serving: ~140 kcal
• Macronutrient overview (per cookie): Fat 8 g | Carbs 15 g | Protein 2 g
• Brief health note: Pistachios contribute heart-healthy monounsaturated fats and small amounts of fiber, protein, and antioxidants. Portion control keeps this cookie a reasonable occasional treat.

FAQ

Can I make Pistachio Pudding Kiss Cookies ahead of time?
Yes. Bake them and store in an airtight container for up to 5 days at room temperature or freeze for up to 3 months. You can also scoop dough and freeze the raw balls to bake later.

Why is my Pistachio Pudding Kiss Cookies dry?
Overbaking is the most common cause. Also, too much flour (packed measuring) or too little butter can dry cookies. Make sure to measure flour correctly (spoon and level) and remove cookies when centers are still slightly soft.

Can Pistachio Pudding Kiss Cookies be frozen?
Absolutely. Freeze baked cookies in a single layer, then pack into airtight containers or bags for up to 3 months. Thaw at room temperature when ready to serve.

How do I make these cookies vegan?
Use plant-based butter, flax eggs (2 tbsp ground flax + 6 tbsp water per egg), and vegan chocolate kisses. Use a vegan pudding mix or substitute with vanilla pudding + ground pistachios.

Can I use salted butter?
Yes reduce the added salt to 1/4 teaspoon if using salted butter to avoid an overly salty cookie.

CONCLUSION

Pistachio Pudding Kiss Cookies are a nostalgic, fast, and foolproof cookie that delivers a tender, pistachio-packed bite with a chocolate surprise in the center. This easy Pistachio Pudding Kiss Cookies recipe is beginner-friendly but gives you room to customize for holidays, health preferences, or flavor experiments. If you make a batch, save the recipe, leave a comment with your favorite twist, and share it with friends.

Pistachio Pudding Kiss Cookies

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Easy, festive cookies packed with pistachio flavor and topped with a Hershey Kiss.

• Total Time: 30 minutes
• Yield: 36 cookies

Ingredients

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• 1 package (3.4 oz) instant pistachio pudding mix
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pistachios
• ~36 Hershey’s Kisses (1 per cookie)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Stir in the pistachio pudding mix until well combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
6. Fold in the chopped pistachios.
7. Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until edges are lightly golden.
9. Remove from oven and immediately press a Hershey Kiss into the center of each cookie.
10. Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Notes

Cool cookies on racks to prevent sogginess; store in an airtight container.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian