Name: Watergate Pistachio Pudding Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 12 cookies
Cuisine: American

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.

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Tips & Tricks (5)

Chill the Dough First 🧊
Refrigerate your dough for at least 30 minutes before baking to prevent excessive spreading and ensure chewy centers with defined edges.
Use Room Temperature Eggs 🥚
Allow eggs to reach room temperature before mixing to create a more emulsified batter that yields softer, more tender cookies.
Toast the Pecans First 🥜
Lightly toast pecans for 5-7 minutes before chopping to intensify their nutty flavor and add depth to the pistachio profile.
Underbake Slightly for Chewiness 🍪
Remove cookies when edges are set but centers still look slightly underdone—they'll continue cooking on the baking sheet for perfectly chewy results.
Bloom the Pudding Mix 💚
Whisk the pistachio pudding mix with canola oil for one minute before adding other ingredients to fully hydrate it and maximize that signature pale green color and flavor.