Steam curls up from the valve and your stomach starts talking back. That smell of fresh baking hits you right in the feels. You catch yourself thinking how dang good those Pistachio Pudding Cookies gonna taste.
Sometimes, you just wanna skip the fuss and get straight to the cookie part. The pressure cooker, y'all, is your best friend for that kinda fast, fuss-free baking. You watch the float valve pop up and your heart does a little happy dance.
And then it’s like a timer in your head starts. The pressure build inside your cooker means you got dang soft, chewy cookies with that perfect crunch from the pistachios mixed in. You remember the last batch you made and they disappeared so fast. This recipe? It’s gonna be your new go to.
Why Your Cooker Beats Every Other Pot
- You get even baking from the steam cues inside, no hot spots to worry about.
- The float valve gives you real confidence the pressure's right every time.
- Pressure build means your cookies cook faster but come out super moist and soft.
- Quick release gets you outta the kitchen quicker and saves your goodies from overcooking.
- This gadget keeps kitchen heat down, so you’re comfy even with the oven running.
If you're looking for more fuss-free cooking tips, check out our Classic Crockpot Pierogi Casserole with Kielbasa or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for more comfort food inspiration.
Your Simple Ingredient Checklist
- 1 cup unsalted butter softened
- ½ cup light brown sugar lightly packed
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 3.4oz package pistachio instant pudding mix
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate baking chips
- ½ cup shelled pistachios roughly chopped
You gonna wanna keep these ingredients ready to go. Butter gotta be soft but not melted, that helps with your cookie dough consistency. Don’t forget the eggs need to be at room temp, it mixes nicer that way.
Pistachio instant pudding mix is kinda the star here, giving those cookies that nutty flavor and softness you remember from childhood. White chocolate chips add sweet little pockets that melt in your mouth, while the chopped pistachios give a good crunch. Perfect combo!
Be sure to skim through our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a similarly effortless meal idea or try the Easy Marinated Cheese Appetizer with Salami & Green Olives for an easy and flavorful starter.
The Full Pressure Cooker Journey
Preheat your oven to 350°F it’s the first step even if you’re using the pressure cooker for other stuff after. Line your baking sheets with parchment paper, so the cookies don’t stick and cleanup’s easy.
Cream together the softened butter, light brown sugar, and granulated sugar until nice and fluffy. You’ll spot it gets lighter in color, and that’s the cue to add your eggs. One at a time, mix well after each.
Stir in the vanilla extract, then add the pistachio pudding mix. Mix it in until it’s all combined, you don’t want lumps messing with your dough.
In another bowl, whisk together your flour, baking soda, and salt. Gradually add these dry ingredients into the wet mixture. Mix just until everything comes together, don’t overbeat or your cookies could get tough.
Fold in those white chocolate chips and chopped pistachios. Now scoop out rounded tablespoons onto your parchment lined sheets, spacing them about 2 inches apart. They spread a little but not too much.
Bake for about 10 to 12 minutes until edges turn just lightly golden. Let cookies cool on the baking sheet for 5 minutes before moving to a wire rack. You gotta let them finish firming up and cool down so you don’t burn your tongue!
Time Savers That Actually Work
- Softening butter in short bursts in the microwave saves tons of waiting time.
- Using pre-shelled pistachios means you’re not stuck picking shells while dough waits.
- Line all baking sheets with parchment at the start so you’re ready to bake right away.
- Mix dry ingredients together early so they’re ready when you finish the wet part.
- Use a cookie scoop for perfectly sized balls that bake evenly and quick.
By prepping early and using these tricks, your cookie session zips by. Plus, you avoid making a big mess that takes forever to clean up. You’re gonna thank yourself for these hacks next time you bake.
For more helpful kitchen tips, you might enjoy our Classic Crockpot Pierogi Casserole with Kielbasa or our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels recipe that pairs well with cozy nights in.
When You Finally Get to Eat
You spot the first cookie cooling, edges softly toasted and the center still a bit gooey. You bite in and feel that velvety pistachio flavor wrap around the sweet white chocolate. It’s dang irresistible.
Crunch from the chopped pistachios breaks through that softness making every bite a little surprise. You remember how y'all cookie nights feel with friends or just you treating yourself after a long day.
The aroma alone is a comfort hug, warm and kind. Sticky fingers just add to the fun, so you don’t stress about neatness here, cookie eating is messy in the best way.
These cookies stick around for daylight munching too if you can keep your hands off. But sometimes, you gotta just eat ‘em fast ’cause they go quick. And that’s a happy problem to have.
Check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal for a hearty dinner idea and the Easy Marinated Cheese Appetizer with Salami & Green Olives to kick off your next party with fabulous flavor.
Making It Last All Week Long
Store your cookies in an airtight container at room temp for up to 5 days. They keep that soft, chewy texture you love. Put a slice of bread in the container to keep moisture locked in.
If you want ‘em longer, pop the cookies in the fridge. Just make sure to bring to room temp before eating so they soften back up nice.
Freezing works great too. Use freezer bags and layer parchment paper between so they don’t stick together. Thaw overnight for ready-to-eat treats the next day.
You can even warm them in a toaster oven for a few minutes, seals in that fresh baked feeling making you feel like you just pulled ’em from the oven again.
For more storage and prep ideas, also see our Maple Sugared Cranberries recipe to add a sweet touch anytime.
Common Questions and Real Answers
- Can I skip the pudding mix? The pudding mix is what gives the cookies their soft texture and flavor kick. You can try without but the cookie won’t have that same moist inside.
- What if I don’t have a pressure cooker? You can bake these in a regular oven without any problem. The pressure cooker just speeds up cooking and helps keep cookies moist.
- Can I use salted butter? You can but I recommend unsalted since you control the salt from the recipe better. Salted butter might make the cookies a little salty.
- How to keep cookies from spreading too much? Chill your dough before baking or use parchment paper with cookie placement spaced generously.
- Can I swap white chocolate chips for regular? Absolutely. Different chips change flavor but both work well so pick your favorite.
- How do I do a quick release with my pressure cooker? Once cooking time is up, carefully turn the valve to release steam fast. Use a towel or mitt to avoid burns from the steam cue.
For more kitchen hacks and delicious recipes, check out our Classic Crockpot Pierogi Casserole with Kielbasa or our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels recipe.
Pistachio Pudding Cookies in Your Pressure Cooker
Equipment
- 1 Mixing bowl Large
- 1 Hand mixer
- 2 Cookie sheet Lined with parchment or silicone mats
- 1 Small cookie scoop 1 tablespoon size
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- ½ cup light brown sugar lightly packed
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 package pistachio instant pudding mix 3.4 oz
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate baking chips
- ½ cup shelled pistachios roughly chopped
Instructions
Instructions
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats.
- In a large bowl, cream the softened butter until smooth. Add both sugars and beat until fluffy.
- Add the eggs one at a time, mixing well after each. Mix in the pistachio pudding mix and vanilla extract until combined.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients until just combined.
- Fold in white chocolate chips and chopped pistachios.
- Using a 1-tablespoon scoop, shape dough balls and place on prepared cookie sheets about 2 inches apart.
- Bake for 12 minutes or until edges are lightly golden.
- Let cookies cool on sheet for 2 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature up to 5 days.
- Optional: To freeze unbaked dough, freeze scoops on tray, then transfer to bag. Bake from frozen by adding 1-2 minutes to bake time.
