Description
Delight in these Pistachio Kiss Cookies, a buttery and soft cookie infused with almond extract and instant pistachio pudding mix for a unique nutty flavor. Rolled in chopped pistachios and topped with a classic Hershey Kiss, these cookies offer a perfect balance of creamy, crunchy, and chocolatey goodness, ideal for any festive occasion or sweet craving.
Ingredients
Cookie Dough
- 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
Coating and Topping
- 1 1/2 cups chopped salted and shelled pistachios (optional for rolling)
- 24 Hershey Kiss candies
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Butter and Sugar: In a stand mixer bowl fitted with the paddle attachment or using a large mixing bowl and electric hand mixer, beat the softened butter and powdered sugar together until the mixture is smooth and creamy.
- Add Egg and Almond Extract: Incorporate the egg and almond extract into the butter-sugar mixture, mixing well until fully combined for that rich almond flavor base.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the instant pistachio pudding mix, all-purpose flour, salt, and baking soda ensuring even distribution of leavening agents and pudding flavor.
- Form Dough: With your mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep cookies tender.
- Scoop and Roll Dough: Use a small cookie scoop to measure uniform rounds of dough, rolling each into a ball. If desired, roll each ball into the chopped pistachios, pressing gently to adhere the nuts to the dough balls.
- Arrange and Bake: Place the dough balls spaced a couple of inches apart on the prepared baking sheet. Bake in the preheated oven for 9 to 11 minutes, or until the cookie tops begin to crack slightly and the edges turn a very light golden brown.
- Add Hershey Kiss: Remove the cookies from the oven and immediately press an unwrapped Hershey Kiss candy into the center of each warm cookie. Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely.
Notes
- For best results, use unsalted butter at room temperature to ensure proper mixing and texture.
- Rolling dough balls in chopped pistachios is optional but adds a delightful crunch and enhances the pistachio flavor.
- Do not overbake; the cookies should be lightly golden on the edges and slightly cracked on top for a soft center.
- Allow the cookies to cool completely on a wire rack to let the Hershey Kiss firm up without melting excessively.
- Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
