Name: Pistachio Kiss Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2/3 cup powdered sugar; 1 egg; 1 teaspoon almond extract; 3.4 oz instant pistachio pudding mix; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 1/2 cups chopped salted and shelled pistachios (optional for rolling); 24 Hershey Kiss candies

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If you have a soft spot for cookies that deliver a delightful crunch and a burst of nutty flavor with every bite, then this Pistachio Kiss Cookies Recipe is exactly what your kitchen needs. These little gems are thoughtfully crafted with instant pistachio pudding mix, giving them a luscious, moist texture, while the chopped pistachios and iconic Hershey Kiss center add a deliciously satisfying contrast. Whether you’re baking for a cozy afternoon treat or an impressive dessert platter, these cookies bring warmth, charm, and a perfectly balanced flavor that’s hard to resist.

Ingredients You’ll Need

The image shows two side-by-side close-ups. On the left side, there is a silver bowl with a mix of dry ingredients: a white powder (likely sugar), light beige flour, and a small pile of white baking powder in the center, arranged in separate sections within the bowl. On the right side, there is a clear glass bowl with a green dough-like mixture inside. Around it, some bits of dough stick to the bowl walls and a white blender blade is partially visible at the top center, showing the dough being mixed. Both bowls rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Pistachio Kiss Cookies Recipe calls for simple yet essential ingredients that work in harmony to create irresistible texture, flavor, and color. Each component has a special role, from rich butter lending creaminess to the almond extract adding a subtle nutty aroma.

1 cup unsalted butter, softened: Provides a rich and creamy base essential for tender cookies.
2/3 cup powdered sugar: Offers a smooth sweetness that blends seamlessly with the butter.
1 egg: Binds ingredients and enhances the structure of the dough.
1 teaspoon almond extract: Adds a fragrant, nutty note that complements the pistachios beautifully.
3.4-oz instant pistachio pudding mix: This secret weapon makes the cookies moist and gives that lovely pistachio flavor.
2 cups all-purpose flour: The backbone that provides the structure and consistency of the cookie.
1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
1/2 teaspoon baking soda: Helps the cookies rise and develop a soft texture.
1 1/2 cups chopped salted and shelled pistachios (optional for rolling): Adds crunch and a visually appealing green hue.
24 Hershey Kiss candies: The delightful center that melts gently atop each cookie, giving them their signature charm.

How to Make Pistachio Kiss Cookies Recipe

Step 1: Preheat and Prepare Baking Sheet

Start by heating your oven to 350°F and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a breeze.

Step 2: Cream Butter and Sugar

In a stand mixer or with a hand mixer, beat together the softened butter and powdered sugar until the mixture is perfectly smooth and creamy. This process is crucial because it incorporates air, making your cookies light and tender.

Step 3: Add Egg and Almond Extract

Next, mix in the egg and almond extract until well combined. The egg adds stability to your dough while the almond extract infuses that irresistible pistachio-friendly flavor.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the instant pistachio pudding mix, all-purpose flour, salt, and baking soda. This step evenly distributes the rising agents and flavors for consistent cookie dough.

Step 5: Mix Dry Ingredients into Wet

Gradually blend the dry ingredients into the wet using your mixer on low speed. Mix just until you have a soft dough — overmixing can make cookies tough, so keep it gentle.

Step 6: Scoop and Roll

Use a small cookie scoop to portion out rounds of dough and roll them into balls. If you love extra crunch and that gorgeous pistachio color, roll each ball in the chopped pistachios, pressing them gently into the dough to help them stick.

Step 7: Bake to Perfection

Arrange the cookie balls on your prepared baking sheet with a couple of inches between each. Bake for 9-11 minutes until the tops start to crack and the edges turn a soft golden-brown. This is the sweet spot where the cookies are perfectly tender.

Step 8: Add the Kiss and Cool

Right after removing the cookies from the oven, quickly press an unwrapped Hershey Kiss candy gently into the center of each cookie. Let them cool on the baking sheet for a few minutes, allowing the chocolate to soften slightly, then transfer to a wire rack to cool completely. This finishing touch makes your Pistachio Kiss Cookies Recipe uniquely special.

How to Serve Pistachio Kiss Cookies Recipe

The image shows four pale green cookies on a white plate, each with three distinct layers. The base layer is soft, light green cookie dough with a smooth texture. The second layer features chunky brown and green nut pieces, mostly on the edges of one cookie, giving a rough and crunchy look. The top layer is a single, shiny, conical milk chocolate piece placed in the center of each cookie. The background has a white marbled texture, and the scene is brightly lit. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cookies look fantastic on their own, but you can elevate them by sprinkling a tiny pinch of flaky sea salt over the melted chocolate. Fresh mint leaves placed nearby also add a lovely green contrast that enhances the pistachio vibe.

Side Dishes

Pair these cookies with a warm cup of green tea or a delicate almond latte—the subtle nutty flavors in both drinks play perfectly with the cookies. For an extra treat, serve alongside vanilla bean ice cream for an indulgent dessert experience.

Creative Ways to Present

Turn your Pistachio Kiss Cookies Recipe into a gift by arranging cookies in a pretty tin lined with parchment paper, accented with a sprig of fresh rosemary or tied with a ribbon. They also make a charming display on a holiday cookie platter, surrounded by other nutty or chocolatey confections.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Pistachio Kiss Cookies in an airtight container at room temperature. They will stay fresh for up to a week, maintaining their soft texture and lovely pistachio flavor.

Freezing

If you want to enjoy these delightful treats later, freeze the baked cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They can be stored frozen for up to 3 months without losing their delicious quality.

Reheating

To refresh the cookies, let them thaw at room temperature, then warm gently in a low oven for 5 minutes if you want that just-baked feel. Be careful not to heat too long or the chocolate may lose its shine and texture.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce any additional salt in the recipe to keep the balance just right. Salted butter can add a bit more savory depth, but unsalted is preferred for precise control.

What if I don’t have instant pistachio pudding mix?

You could try substituting with another instant pudding mix, but it may change the flavor and texture slightly. The pistachio pudding mix is key to the signature moistness and nutty note in this Pistachio Kiss Cookies Recipe.

Can I substitute the almond extract with vanilla?

Absolutely! While almond extract gives a more authentic nutty aroma, vanilla is a great stand-in that still pairs nicely with pistachios and chocolate.

Is it necessary to roll the cookie dough in chopped pistachios?

Not at all. Rolling the dough balls in chopped pistachios adds extra texture and nutty flavor but can be skipped if you prefer a simpler look or have nut allergies to consider.

How do I prevent the Hershey Kisses from melting too much during baking?

The key is to bake the cookies fully and then add the Kiss candies right after taking them out of the oven. This gentle warmth melts the chocolate just enough to softening without completely melting it away, leaving that perfect gooey center.

Final Thoughts

Making this Pistachio Kiss Cookies Recipe is such a joyous experience and the results are sure to bring smiles all around. The tender crumb, nutty crunch, and that gooey chocolate surprise combine into a treat you’ll want to bake again and again. Trust me, once you try these, your cookie repertoire will never be quite the same!