Name: Watergate Pistachio Pudding Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 12 cookies
Cuisine: American
Ingredients: 15.25 ounces Yellow cake mix; 3.4 ounces Pistachio pudding; 0.5 cup Unsweetened shredded coconut; 0.5 cup Pecans; 2 Eggs; 0.5 cup Canola oil

Watergate Pistachio Pudding Cookies cover

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Watergate Pistachio Pudding Cookies

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Start by preheating the oven to 350℉ and use parchment paper to line a cookie sheet.

Next, in a mixing bowl, add the box of cake mix, eggs, oil, shredded coconut, and pistachio pudding.

Beat all the ingredients together, then fold in the chopped pecans.

Reserve some chopped pecans to top each cookie.

Using a cookie scoop, add the cookie dough onto the parchment paper and bake in the oven for 10-12 minutes.

Remove from oven and allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Nutrition

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Tips & Tricks (5)

Chill Your Dough for Perfect Texture 🧊
Refrigerate the dough for at least 30 minutes before baking to prevent spreading and maintain that signature chewy, soft center while the edges stay slightly crispy.
Toast Your Pecans and Coconut 🥜
Lightly toast the pecans and shredded coconut in a dry skillet for 2-3 minutes before mixing to intensify their flavors and add depth to every bite.
Don't Overmix the Batter 🥄
Fold ingredients together gently and stop mixing as soon as everything is combined—overmixing develops gluten, resulting in tough cookies instead of tender ones.
Enhance Color with Extra Pudding 💚
Use a full packet of instant pistachio pudding plus an extra 2 tablespoons of the dry powder to intensify the pale green color and pistachio flavor without affecting texture.
Underbake Slightly for Chewiness ⏱️
Remove cookies from the oven when the edges are set but the centers still look slightly underdone—they'll continue cooking on the warm baking sheet and develop that perfect chewy consistency.