Large Bakery Size Pistachio Cookies
Large Bakery Size Pistachio Cookies: Do you ever find yourself craving that perfect bite of a freshly baked, gourmet cookie? Look no further. Introducing the ultimate indulgence: large bakery size gourmet pistachio cookies. These delectable treats are not your average cookie – they are a combination of rich, buttery dough and robust pistachios, creating a flavor explosion in every bite. Do you love pistachio salad also known as the Watergate salad? Then you are in for a treat! Below you will find one of the easiest cookie recipes.
Transform your favorite holiday pistachio salad into your favorite holiday cookie. Pistachio Salad or Watergate Salad (whichever name you use) is always a staple at our house for the holidays. These delicious cookies are made with pistachio pudding, chunks of pineapple, pistachio nuts (or walnuts) and marshmallows. A soft chewy cookie with all the flavors we love! Follow some of the easy tips listed below to make your own bakery style cookies at home.
What Makes These Pistachio Cookies Soft and Chewy?
- BROWN SUGAR: Use more brown sugar then white sugar. The light brown sugar creates a thicker, softer, and chewier cookie than using mostly white sugar.
- BAKING POWDER: Baking soda can help create crisper cookies, but we want a thick soft cookie so omit the baking soda.
- HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Only press it together enough for it to stay together. CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 30-60 minutes.
- PUDDING MIX: Adding instant pudding to your cookie dough is a simple trick to amp up the flavor and also keep the cookies soft. TIP: MAKE SURE YOU’RE USING INSTANT PISTACHIO PUDDING MIX, NOT “COOK AND SERVE”. Cook and serve has a lot of cornstarch and will alter the texture of the cookie and won’t bake up as nicely.
ADD A SWIRL OF PISTACHIO FROSTING!
How to Make Large Bakery Size Pistachio Cookies
SOFT CHEWY PISTACHIO COOKIE INGREDIENT LIST-full printable recipe below in recipe card
1 (6 ounce) bag dried pineapple chunks (about 1 cup)
3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
¼ cup granulated white sugar
¾ cup light brown sugar, packed
1 teaspoon vanilla extract
1 (3.4 ounce) box pistachio instant pudding mix (powder)
2 large eggs
¾ cup pistachio nuts or walnuts, chopped
1 cup mini marshmallows
few drops of green food coloring (optional)
EASY PISTACHIO COOKIE RECIPE INSTRUCTIONS
- Put dried pineapple in a small saucepan cover with water. Bring to a boil and boil for 3 minutes or until pineapple is softened. Drain, wash with cold water, drain again and chop; set aside.
- Mix flour, baking powder and salt: set aside.
- In a large mixing bowl of a stand mixer, fitted with a paddle attachment, combine the butter, granulated sugar, light brown sugar, vanilla and instant pudding powder. Mix until smooth, scaping around the bowl with a rubber spatula.
- Beat eggs into the butter mixture, one at a time. Gradually add flour mixture.
- Add chopped pineapple, chopped nuts and food coloring to cookie dough and mix.
- Stir in marshmallows.
- FOR SMALL COOKIES: Form into 1-1/2-inch ball and slightly press. Place cookie dough 2-inches apart on a cookie sheet lined with parchment paper.
- Place in the refrigerator 30 minutes.
- Bake 10-12 minutes.
- Cool cookies completely on parchment paper line baking sheet.
- FOR LARGE COOKIES: Divide dough into 3 ounce balls, place balls on a cookie sheet lined with parchment paper.
- Place in the refrigerator 1 hour.
- Preheat oven to 350°. NOTE: I BAKED MY COOKIES IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST BAKING TIME ACCORDING TO YOUR OVEN.
- Bake 18 minutes. Cool completely on parchment lined cookie sheet or cooling rack. Store leftover cookies in an airtight container at room temperature up to 5 days. Freeze, in a freezer-safe container or freezer safe bag up to 3 months.
MORE PISTACHIO DESSERTS
PISTACHIO COOKIE VARIATIONS
Even though I think these are the best pistachio cookies with chewy centers and the perfect pistachio flavor, there are some delicious ingredients that could be added. Starting with the same cookies made with real pistachios. If you’re a fan of pistachios then you are going to love all the different varieties listed below.
- CHOCOLATE: Whether you choose to make pistachio chocolate chunk cookies, or chocolate chip pistachio cookies or use a chopped dark chocolate bar. These cookies will be loved by chocolate and pistachio lovers.
- TOFFEE: Toffee adds not only a little crunch but a nice caramel flavor to these chewy cookies. Add chocolate chips for the perfect Pistachio Toffee Chocolate Chip Cookies.
- WHITE CHOCOLATE: A touch of creamy sweetness is just what these cookies need. The white chocolate won’t take over the pistachio flavor.
- BROWN BUTTER: If you’ve never had browned butter then you are in for a treat. The brown butter flavor adds another level of nutty flavor that is divine. CLICK HERE TO FIND GET THE RECIPE→HOW TO MAKE BROWN BUTTER
- FLAKY SEA SALT: Sea salt intensifies the flavor of your cookies, especially chocolate. The contrast between sweet and salty is divine!
Good Ingredients Matter
BUTTER VS MARGARINE
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
- FLAVOR: Butter provides a rich flavor. BAKERS TIP: Always use unsalted butter when baking. You want to be in control of how much salt is in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, which makes for thin cookies that spread out while baking.
- TIP: When baking always use unsalted butter. You want to be in control of the salt.
CAN THIS RECIPE MAKE SMALLER COOKIES?
However! This same dough can be used to make smaller size cookies. They will puff up beautiful and thick. Please keep in mind to adjust baking time. The serving size and nutrition information will also change.
Large Gourmet Cookies
Large Bakery Size Pistachio Cookies
Transform your favorite holiday salad into your new favorite holiday cookie!
Ingredients
- 1 (6 ounce) bag dried pineapple chunks (about 1 cup)
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¼ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 (3.4 ounce) box pistachio instant pudding mix (powder)
- 2 large eggs
- ¾ cup pistachio nuts or walnuts, chopped
- 1 cup mini marshmallows
- few drops of green food coloring (optional)
Instructions
- Put dried pineapple in a small saucepan cover with water. Bring to a
boil and boil for 3 minutes or until pineapple is softened. Drain,
wash with cold water, drain again and chop; set aside. - Mix flour, baking powder and salt: set aside.
- Combine the butter, granulated sugar, light brown sugar, vanilla and instant pudding powder. Mix until smooth.
- Beat in eggs, one at a time. Gradually add flour mixture.
- Add chopped pineapple, chopped nuts and food coloring to cookie dough and mix.
- Stir in marshmallows.
- FOR SMALL COOKIES: Form into 1-1/2-inch ball and slightly press. Place 2-inches apart on a cookie sheet lined with parchment paper.
- Place in the refrigerator 30 minutes.
- Bake 10-12 minutes.
- Cool cookies completely on parchment paper line cookie sheet.
- FOR LARGE COOKIES: Divide dough into 3 ounce balls, place balls on a cookie sheet lined with parchment paper.
- Place in the refrigerator 1 hour.
- Preheat oven to 350°. NOTE: I BAKED MY COOKIES IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST BAKING TIME ACCORDING TO YOUR OVEN.
- Bake 18 minutes. Cool on completely on parchment lined cookie sheet.
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THANKS FOR VISITING♥
What a unique recipe – so very interesting!
I’m stopping by from “Pamela’s Heavenly Treat” blog hop.
Thanks
Angie
Oh my gosh! We love pistachios, pistachio salad and pistachio pudding. Love this idea! Yummy! Thanks for sharing at Church Supper. Have a blessed week & come back soon!
Wow! What an interesting cookie. I love pistachio salad. Will have to try these.
I love the sound of these. You have some other great ones here too. I am going to check them out. I hope you will share them at my holiday cookie exchange: http://www.tumbleweedcontessa.com/blog/2012-cookie-exchange-cookies-and-memories/
These have got to be delish!!
Can the pineapple be other than the dried kind? Just want to be sure. Thanks. I love your recipes!!!
Hi Lisa, You can try canned or fresh but I would be afraid of the moisture.