The First Bite That Stole My Heart
The moment I bit into a Pistachio Kiss Cookie, I was hooked. The crackly top gave way to a chewy center. The pistachio flavor danced with the sweet chocolate kiss. Ever wondered how a simple cookie could feel like a hug? It’s the pudding mix—magic in a box. That first bite took me back to my grandma’s kitchen, where every treat had a story. Now, I make these for my grandkids. Their eyes light up just like mine did. What’s your favorite cookie memory? Share it below!My Cookie Disaster Turned Win
My first batch of these cookies was a mess. I forgot the baking soda, and they spread like pancakes. But the kids still ate them—Kisses and all. Home cooking isn’t about perfection; it’s about joy. That flop taught me to laugh at mistakes. Now, I double-check my ingredients every time. Funny how a kitchen fail can become a family joke. Have you ever salvaged a baking blunder? Tell me in the comments!Why These Cookies Work
– The pudding mix keeps them soft for days. – The salty pistachios balance the sweet Kiss. Which flavor combo surprises you most? Is it the nutty pudding or the chocolate center? Try rolling half the batch in pistachios for extra crunch. It’s a game-changer. These little details make every bite special. Poll: Do you prefer chewy or crunchy cookies? Vote below!A Cookie with a Past
Pistachio pudding cookies grew popular in the 1970s. Home bakers loved how easy the mix made recipes. *Did you know pistachios were once dyed red to hide flaws?* Today, we celebrate their natural green hue. These cookies blend old-school charm with modern simplicity. They’re proof that good ideas stick around. What’s your favorite retro recipe? Let’s swap stories!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Unsalted butter, softened | 1 cup | |
| Powdered sugar | 2/3 cup | |
| Egg | 1 | |
| Almond extract | 1 teaspoon | |
| Instant pistachio pudding mix | 3.4 oz | |
| All-purpose flour | 2 cups | |
| Salt | 1/2 teaspoon | |
| Baking soda | 1/2 teaspoon | |
| Chopped salted and shelled pistachios | 1 1/2 cups | optional for rolling |
| Hershey Kiss candies | 24 |
How to Make Pistachio Kiss Cookies
Step 1 Preheat oven to 350F. Line a baking sheet with parchment paper. This keeps cookies from sticking. Softened butter blends smoother.
Step 2 Beat butter and powdered sugar until creamy. Add egg and almond extract. Mix just until combined. Overmixing makes dough tough.
Step 3 Whisk dry ingredients in a separate bowl. Pudding mix adds flavor and softness. Slowly mix dry into wet. Dough will be soft.
Step 4 Scoop dough into balls. Roll in chopped pistachios if you like crunch. Space them 2 inches apart. They spread while baking.
Step 5 Bake 9–11 minutes until edges are light gold. Press a Kiss into each warm cookie. Let cool before eating. (Hard-learned tip: Unwrap Kisses ahead of time—no fumbling!) What’s your go-to cookie add-in? Share below! Cook Time: 10 minutes Total Time: 25 minutes Yield: 24 servings Category: Dessert, Cookies
Fun Twists on Pistachio Kiss Cookies
Chocolate Drizzle Melt dark chocolate and zigzag over cooled cookies. Adds richness and pretty stripes.
Peppermint Swap Use peppermint extract instead of almond. Top with crushed candy canes for holiday cheer.
Lemon Zest Add lemon zest to the dough. Pair with white chocolate Kisses for a tangy twist. Which spin would you try first? Vote in the comments!
Serving Suggestions for Pistachio Kiss Cookies
Serve warm with vanilla ice cream. The melt-in-your-mouth Kiss is heavenly. Or pack them in gift boxes with ribbon. Pair with hot chai tea for cozy nights. For adults, try a sweet dessert wine like Moscato. Which would you choose tonight?
Keep Them Fresh or Freeze for Later
Store cooled cookies in a sealed container for up to 5 days. They stay soft thanks to the pudding mix. Freeze dough balls or baked cookies (without Kisses) for 3 months. Thaw dough before baking or enjoy frozen cookies chilled. *Fun fact: My neighbor freezes these for holiday surprises!* Batch-cook tip: Double the recipe and freeze half. Why this matters: Fresh-baked cookies beat store-bought any day. Who else loves having treats ready to go?Fix Common Cookie Troubles
Problem: Cookies spread too thin? Chill dough for 30 minutes before baking. Problem: Kisses melting? Press them in after baking, not before. Problem: Dough too crumbly? Add 1 tablespoon milk. Why this matters: Small tweaks save time and ingredients. Ever had a cookie disaster? Share your rescue tricks below!Quick Questions, Faster Answers
Q: Can I make these gluten-free? A: Swap flour for 1:1 gluten-free blend. Add xanthan gum if needed.
Q: How far ahead can I prep dough? A: Refrigerate for 2 days or freeze for 3 months.
Q: Any nut-free swaps? A: Skip pistachios. Use sprinkles or coconut for rolling.
Q: Can I use vanilla pudding? A: Yes, but add 1/4 teaspoon pistachio extract for flavor.
Q: How to halve or double the recipe? A: Adjust all ingredients evenly. Bake in batches if needed.
Your Turn to Bake!
These cookies remind me of baking with my grandkids—messy but worth it. Tag me @SpoonSway on Pinterest with your creations. Did you try a fun twist? Tell me below! Happy cooking! —Sarah Cooper.
Pistachio Kiss Cookies with Pudding
Description
Enjoy these delightful Pistachio Kiss Cookies with a soft, pudding-infused dough and a sweet Hershey Kiss center.
Ingredients
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), beat together butter and powdered sugar until smooth.
- Add egg and almond extract and mix to incorporate.
- In a separate medium mixing bowl, whisk together pistachio pudding mix, flour, salt, and baking soda.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Use a small cookie scoop to scoop out rounds of dough, rolling into balls. If desired, roll dough balls into chopped pistachio pieces, pressing the pieces into the dough.
- Place balls on a cookie sheet, leaving a couple of inches in between them. Bake for 9-11 minutes, or until tops are cracking slightly and edges are very lightly golden-brown.
- Remove from oven and place an unwrapped Kiss candy in the center, pressing it down into the cookie. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, lightly toast the chopped pistachios before rolling the dough balls.
Pistachio, Cookies, Pudding, Hershey Kiss, Dessert