Pistachio kiss cookies combine a soft, tender base with a solid chocolate center. The dough gets its pale green hue and distinct flavor from a box of instant pudding mix. Rolling the dough in chopped nuts adds a crunchy exterior that contrasts with the smooth chocolate on top.
This recipe takes about 25 minutes from start to finish. Using instant pudding mix saves time while keeping the cookies soft for days. You can bake a batch on a weeknight when you want a quick sweet treat.
Why You’ll Love Pistachio Kiss Cookies
- Powdered sugar in the dough creates a softer, more tender texture than granulated sugar.
- Mixing the dry ingredients separately prevents the baking soda and pudding mix from clumping in the final dough.
- Pressing the chocolate candy into the cookie right after baking melts the base of the chocolate slightly, acting like a glue once it cools.
Pistachio Kiss Cookies Ingredients
- Butter: Use unsalted butter so you can control the overall sodium. Let it sit on the counter for an hour to soften.
- Powdered sugar: Also known as confectioners’ sugar. This helps the cookies stay very tender.
- Pistachio pudding mix: Buy the instant variety, not the cook-and-serve type.
- Almond extract: A small amount enhances the nutty pistachio flavor.
- Pistachios: Buy shelled and salted pistachios to save time. Chop them finely so they adhere well to the dough.
- Chocolate candies: Standard milk chocolate kisses are traditional, but dark chocolate works if you prefer a less sweet finish.
Exact quantities are in the recipe card below.
How to Make Pistachio Kiss Cookies
Step 1: Mix the wet and dry ingredients
Start by beating the softened butter and powdered sugar together until smooth. Mix in the egg and almond extract. In another bowl, combine the flour, pudding mix, salt, and baking soda. Blend the dry mixture into the butter mixture on low speed until a soft dough forms.
Step 2: Shape and coat the dough
Form the dough into small balls. Roll each ball in the chopped pistachios, pressing the nuts into the dough so they stick. Space the coated balls out on a parchment-lined baking sheet.
Step 3: Bake and add the chocolate
Bake the cookies until the edges are lightly browned. As soon as you take the pan out of the oven, press a chocolate candy into the center of each hot cookie. Let them rest on the pan briefly before moving them to a cooling rack.
Storage Tips for Pistachio Kiss Cookies
Store leftover cookies in an airtight container at room temperature for up to five days. You can freeze the baked cookies for up to three months in a freezer-safe bag. Thaw them at room temperature before eating.
Expert Tips for Pistachio Kiss Cookies
- Ensure your butter is softened to room temperature so it blends smoothly with the powdered sugar.
- Unwrap all your chocolate candies before the cookies come out of the oven so you can press them in while the dough is still hot.
- Baking the cookies until the edges are golden brown ensures the egg reaches the safe internal temperature of 160°F (71°C).
- If the dough feels too sticky to roll, place it in the refrigerator for 15 minutes to firm up.
What to Serve with Pistachio Kiss Cookies?
Serve these cookies with a cold glass of milk or a hot cup of coffee. They also pair well with a scoop of vanilla ice cream.
Pistachio Kiss Cookies Recipe FAQs
Can I use a different flavor of pudding mix?
Yes, you can substitute vanilla or chocolate instant pudding mix, though it will change the flavor and color of the cookies.
Do I have to roll the cookies in chopped nuts?
No, the chopped pistachios are optional. You can roll the dough in granulated sugar instead or leave them plain.
Why did my chocolate candies melt completely?
If you move the cookies while the chocolate is still hot, the candies can lose their shape. Let the cookies cool completely on a wire rack without touching the chocolate.
Pistachio Kiss Cookies
Ingredients
- 1 cup unsalted butter softened, 226 g
- 2/3 cup powdered sugar 80 g
- 1 large egg
- 1 teaspoon almond extract
- 1 box instant pistachio pudding mix 3.4 oz / 96 g
- 2 cups all-purpose flour 240 g
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups shelled and chopped salted pistachios 185 g
- 24 milk chocolate kiss candies unwrapped
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Place the softened butter and powdered sugar in a large bowl. Beat with an electric mixer on medium speed until smooth.
- Add the egg and almond extract to the butter mixture. Beat until well combined.
- In a separate bowl, whisk together the instant pistachio pudding mix, all-purpose flour, salt, and baking soda.
- Turn the mixer to low speed. Gradually add the dry flour mixture to the wet ingredients, mixing just until a soft dough forms.
- Scoop the dough and roll it into one-inch (2.5 cm) balls. Roll each ball in the chopped pistachios, pressing gently so the nuts stick to the dough.
- Place the dough balls on the prepared baking sheet with two inches (5 cm) of space between them. Bake for 9 to 11 minutes, or until the edges turn light golden brown. Baking ensures the egg reaches a safe internal temperature of 160°F (71°C).
- Remove the baking sheet from the oven. Immediately press one unwrapped chocolate candy into the center of each hot cookie.
- Let the cookies rest on the baking sheet for five minutes before moving them to a wire rack to cool completely.
