Pistachio Kiss Cookies
A soft pistachio pudding cookie dough rolled in chopped nuts and baked before being topped with a chocolate candy.
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.
Notes
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.