Pistachio Pudding Cookies

Soft and chewy green-hued cookies made in the air fryer.

Course Dessert

Cuisine American, Western

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 291kcal

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.

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.

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.