Pistachios are one of our favorite nuts around here. We make all kinds of treats with pistachios. They go in entrees, desserts, breakfast, you name it – we can find a way to eat pistachios!
But there is one dessert that really takes the icing – White Chocolate Pistachio Kiss Cookies. Completely amazing!
It is also a delicious upgrade to Jell Pistachio Instant Pudding Mix and Hershey’s Kisses together!
By the way – Pistachio Fluff is another delicious, light and fruity way to enjoy Jello Pistachio Instant Pudding Mix.
And for another AMAZING cookie made with Jello Pudding, try these White Chocolate Macadamia Nut Cookies (the secret ingredient is white chocolate Jello pudding).
Anyway, back to these delectable cookies!
Here’s how to make White Chocolate Pistachio Kiss Cookies
Ingredients needed for White Chocolate Pistachio Kiss Cookies:
-1 pouch (1 lb., 1.5 oz.) sugar cookie mix
-1 (3.4 oz.) box Jello pistachio instant pudding
-2 T all-purpose flour
-1 stick (1/2 cup) butter – room temperature
-2 eggs
-2/3 cup white chocolate chips
-1/2 cup chopped pistachios
-24 unwrapped Hershey kisses
How to make White Chocolate Pistachio Kiss Cookies
1. Preheat oven to 350°.
2. Line a cookie sheet with parchment paper and set aside.
3. In a mixing bowl, add the cookie mix, pudding mix and flour. Stir to combine.
4. Add softened butter and eggs and mix well. Dough will be stiff.
5. Fold in white chocolate chips.
6. Pour chopped pistachios onto a plate.
7. Shape the cookie dough into 2 inch balls and then flatten slightly with the bottom of a glass.
8. Dip the edges of each cookie into the chopped pistachios.
9. Place on cookie sheet and bake for 8-9 minutes. (If you bake longer, the white chocolate chips will turn brown).
10. Let cookies remain on cookie sheet for 5 minutes before transferring to a wire rack.
11. Gently press a Hershey kiss into the middle of each cookie.
12. Transfer to wire rack to let cool for 20 minutes.
13. ENJOY!
**You can store these cookies in an airtight container for up
to one month.
You can print off this recipe for easy reference too:
| White Chocolate Pistachio Kiss Cookies | Print |
- -1 pouch (1 lb., 1.5 oz.) sugar cookie mix
- -1 (3.4 oz.) box Jello pistachio instant pudding
- -2 T all-purpose flour
- -1 stick (1/2 cup) butter - room temperature
- -2 eggs
- -2/3 cup white chocolate chips
- -1/2 cup chopped pistachios
- -24 unwrapped Hershey kisses
- Preheat oven to 350°.
- Line a cookie sheet with parchment paper and set aside.
- In a mixing bowl, add the cookie mix, pudding mix and flour. Stir to combine.
- Add softened butter and eggs and mix well. Dough will be stiff.
- Fold in white chocolate chips.
- Pour chopped pistachios onto a plate.
- Shape the cookie dough into 2 inch balls and then flatten slightly with the bottom of a glass.
- Dip the edges of each cookie into the chopped pistachios.
- Place on cookie sheet and bake for 8-9 minutes. (If you bake longer, the white chocolate chips will turn brown).
- Let cookies remain on cookie sheet for 5 minutes before transferring to a wire rack.
- Gently press a Hershey kiss into the middle of each cookie.
- Transfer to wire rack to let cool for 20 minutes.
- ENJOY!
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