Air Fryer Pistachio Pudding Cookies
Air Fryer Pistachio Pudding Cookies are soft, chewy, and cook up perfectly in the air fryer. These delightfully green cookies are perfect for St. Patrick’s Day, Easter, Christmas, or any time you crave a tender cookie with a bit of crunch.
Yes, you can bake cookies in the air fryer! Everyone loves fresh-baked cookies, and this recipe for air fryer pistachio pudding cookies is virtually effortless to make, thanks to some help from a boxed cake mix, pudding mix, and of course, the air fryer.
These soft and chewy air fryer pistachio pudding cookies practically melt in your mouth, and the pistachio pudding gives them a gorgeous green color that makes them a delightful treat for St. Patrick’s Day, Easter, or even your Christmas cookie swap.
If you love pistachio pudding or pistachio ice cream, then be prepared to meet your new favorite cookie recipe….because you are going to adore these pistachio pudding cookies!
Plus dessert lovers might love these Air Fryer Chocolate Chip Cookies and Air Fryer Chocolate Cake.
Why Make This Recipe
- So Easy – Only 6 simple ingredients, including a boxed cake mix and a boxed pudding mix, are al that’s needed.
- Fast – The air fryer bakes these cookies to perfection in just 4-5 minutes.
- Soft and Chewy – The addition of the pudding mix helps to make these cookies incredibly soft and chewy.
Ingredient Notes
- White Cake Mix – Use your favorite brand of cake mix.
- Eggs – Bring eggs to room temperature.
- Oil – Choose a light, neutral-flavored oil.
- White Chocolate Chunks – You can also use white chocolate chips or regular chocolate chips.
- Pistachios – The nuts can be whole or chopped.
- Pistachio Instant Pudding Mix – Use regular instnat pudding mix, not sugar free.
Ready to learn how to make Air Fryer Pistachio Pudding Cookies? Gather up your ingredients and I will show you…
How To Make Pistachio Pudding Cookies
Get the complete ingredients list and instructions from the recipe card below.
- Preheat Air Fryer to 325 degrees F or 170 degrees C.
- Add all ingredients to. alarge mixing bowl and combine using a spoon or the paddle attachment on a stand mixer. The dough will be thick.
- Roll spoonfuls of dough into balls and place them onto the parchment-lined air fryer basket. You will need to cook in batches.
- Air fry for 4-5 minutes, or until they just start to crack on top. Be sure not to overcook! Cookies should be slightly firm on the edges and cracking in the middle. If they are not, air fry them for a bit longer. They should not be gooey.
- Allow the cookies to cool slightly, then transfer them to a cooling rack.
- Repeat the process until all of the cookies are baked.
Expert Tips
- The batter will be thick. I like to mix the dough using the paddle attachment on my stand mixer.
- Use a cookie scoop to measure your dough and create uniformly-sized cookies.
- If you’re not a fan of white chocolate, use regular chocolate chips instead.
- You can use whole pistachios, but I prefer to chop them.
- For a brighter green color, add a few drops of green food coloring to the dough before baking.
- Chilling the dough is not required, but you can refrigerate it for 30 minutes or up to 24 hours.
- Dust the finished cookies with a bit of powdered sugar before serving.
- The cookies should not be gooey in the middle.
- Cookies are done when they begin to crack on the surface.
- Plan to cook these in batches, depending on the size of your air fryer basket.
Delicious Variations
- Swap The Chocolate – Use regular chocolate chips instead of white chocolate chips.
- Swap The Nuts – Use macadamia, pecans, or walnuts instead of pistachios.
Prep And Storage
- Prep Ahead – Make the batter up to 24 hours in advance and store in the fridge until ready to use.
- Store – Baked cookies can be stored in an airtight container at room temperature for about a week, or frozen for up to 3 months.
- Freeze – Follow the handy tips below for how to freeze these before baking;
- Scoop the cookie dough into balls and place onto a lined baking sheet.
- Place the baking sheet in the freezer and freeze until solid.
- Transfer into a freezer-safe bag and store in the freezer until ready to bake.
- Cook directly from frozen; just add a minute or two to the cooking time.
FAQs
If you don’t have an air fryer, you can bake these cookies in the oven. Preheat the oven to 350 degrees F or 180 degrees C. Place the cookies on a baking sheet and bake for 8-10 minutes until the tops begin to crack.
These cookies will only take 4-5 minutes in the air fryer. They shouldn’t be gooey in the middle and they should begin to crack on the surface.
This cookie dough freezes quite well. Just follows these steps;
Serving Suggestions
These delectable green-hued cookies a the perfect dessert to serve along with a St. Patricks Day meal of traditional Air Fryer Corned Beef and Instant Pot Colcannon.
More Recipes You May Like
- Shamrock Shake.
- Air Fryer Chocolate Chip Cookies.
- Air Fryer S’Mores Dip.
- Air Fryer Churros.
- Air Fryer Donuts.
- Air Fryer Apple Fritters.
- Air Fryer Apple Chips.
- Air Fryer Pasta Chips.
- Air Fryer 4th of July Cookies.
Thank you for reading my Pistachio Pudding Cookies recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Pistachio Pudding Cookies
Ingredients
- 1 package (432g) white cake mix
- 2 eggs
- ⅓ cup (82g) oil
- ¼ cup (40g) white chocolate chunks
- ¼ cup (37g) pistachios whole or chopped
- 1 package (99g) pistachio instant pudding mix
Instructions
- Preheat the air fryer to 325 degrees F or 170 degrees C.
- Add all of the ingredients to a mixing bowl and combine using a wooden spoon or the paddle attachment on a stand mixer. The batter will be thick.
- Roll spoonfuls of dough into balls and place them onto a parchment-lined air fryer basket. You will need to work in batches.
- Air fry for 4-5 minutes or until the tops just start to crack. Cookies should be slightly firm on the edges and slightly cracking in the middle. If they are not, air fryer them for a bit longer. They should not be gooey.
- Allow the cookies to cool slightly, then transferthem to a cooling rack.
- Repeat the process until all of the cookies are baked.
To bake in oven
- Preheat the oven to 350 degrees F or 180 degrees C.
- Place the dough balls on a lined baking sheet and bake for 8-10 minutes until the tops begin to crack.
- Transfer the baked cookies to a cooling rack.
Notes
- The batter will be thick. I like to mix the dough using the paddle attachment on my stand mixer.
- Use a cookie scoop to measure your dough and create uniformly-sized cookies.
- If you’re not a fan of white chocolate, use regular chocolate chips instead.
- You can use whole pistachios, but I prefer to chop them.
- For a brighter green color, add a few drops of green food coloring to the dough before baking.
- Chilling the dough is not required, but you can refrigerate it for 30 minutes or up to 24 hours.
- Dust the finished cookies with a bit of powdered sugar before serving.
- The cookies should not be gooey in the middle.
- Cookies are done when they begin to crack on the surface.
- Plan to cook these in batches, depending on the size of your air fryer basket.
- Storage – keep baked cookies in an airtight container on the countertop for about a week, or freeze for up to 3 months.
Thank you for checking out the recipe post for Pistachio Pudding Cookies.
i like this one thank you guys avamusic
Pistachio is one of our fave ingredients and we love these cookies!