Pistachio Pudding Cookies - WOW! And...I'm going to create a variation today.

[Katie H]

I made a recipe of these pistachio cookies about 2 weeks ago and Glenn couldn't get enough of them. He even said our Kroger bakery should make and sell them. Needless to say, they didn't last long. Even though the recipe says it results in 24 cookies/servings, I ended up with nearly 4 dozen nice-sized cookies.

Before I continue, here's a link to the original recipe: https://www.momontimeout.com/pistachio-and-white-chocolate-pudding-cookies-recipe/#recipe

Now, here's what I did, so far, today. Presently the dough is chilling as directed.

My changes? I replaced the pistachio pudding mix with French vanilla, changed the nuts to chopped almonds, then subbed the vanilla with almond extract. We'll see how these critters turn out.

More later.

 

[Katie H]

Update and review of the "new" cookies. Ease of making was the same. I didn't expect any difference there. The cookies baked beautifully, just like the pistachio ones. Tasted great and the only thing I would change is to add more almond extract than I did. Sometimes, to me, almond flavoring can be a bit overpowering, so I erred on the side that "less is more." I'll change that next time and, trust me, there will be a next time.

I think I'm on to something. Think I'll "graze" the pudding aisle next week to see what else I can come up with.

Hmmmm? Banana..........

 

[dragnlaw]

You can still get Banana Pudding? I have not seen that at the grocers for decades!
Please? I would love to hear how the Banana ones would work. I would even attempt to cut the recipe down - that's far too many cookies for me to bake!

 

[Katie H]

You can still get Banana Pudding? I have not seen that at the grocers for decades!
Please? I would love to hear how the Banana ones would work. I would even attempt to cut the recipe down - that's far too many cookies for me to bake!

I looked for it and found it on Amazon. Plus, the cookies can be frozen.

 

[Steve Kroll]

This looks like a fun and easy recipe. There's no way I would eat 4 dozen cookies, but if they can be frozen, perfect!

I'm also thinking chopped macadamia nuts...

 

[dragnlaw]

Frozen before or after baking? Or does it matter.

 

[Katie H]

Frozen before or after baking? Or does it matter.

I'd say it probably doesn't matter and, since the dough is chilled before baking, why not put the little balls of yummy in the freezer?

Edit to add: Last night Glenn suggested I come up with a butterscotch version. No problemo! Butterscotch pudding and butterscotch chips. Okey, dokey I'm on it!

 

[jennyema]

Looks great !

 

[Steve Kroll]

I got all the ingredients today! I'm not a big fan of pistachios, so I'll be using macadamia nuts.

 

[Steve Kroll]

I made a batch of these tonight. They turned out delicious, and you are right about ending up with 4 dozen cookies. That's exactly what I got.

My only comment is that they are very sweet. I would say one could use about half or three quarters of a cup of sugar in the recipe and that would be plenty. There is plenty of sugar in the instant pudding mix.

Now if I only had a glass of cold milk.

 

[Katie H]

I made a batch of these tonight. They turned out delicious, and you are right about ending up with 4 dozen cookies. That's exactly what I got.

My only comment is that they are very sweet. I would say one could use about half or three quarters of a cup of sugar in the recipe and that would be plenty. There is plenty of sugar in the instant pudding mix.

Now if I only had a glass of cold milk.

I made some last week using French vanilla pudding mix, chopped almonds and almond extract. Continued with the white chocolate chips because I wanted to focus more on the delicate flavor of the almonds. Once more...a winner.

Gonna try making some butterscotch ones this week after we finish the apple pie.