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Cherry Pistachio Crinkle Cookies

Soft and chewy pudding cookies featuring a vibrant green pistachio base studded with sweet maraschino cherries and white chocolate chips.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 1 package instant pistachio pudding mix 3.4 oz box, dry
  • 1 large egg
  • 1 tsp vanilla extract
  • 2-3 drops green food coloring optional
  • 1.75 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Mix-ins
  • 0.5 cup maraschino cherries chopped and dried thoroughly
  • 0.5 cup white chocolate chips

Equipment

  • Baking sheets
  • Hand mixer or stand mixer
  • Cookie scoop
  • Paper towels

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Drain cherries, chop them, and press firmly between paper towels to remove excess moisture.
  3. Cream softened butter and sugar until smooth. Beat in the dry pudding mix, egg, vanilla, and food coloring.
  4. Gradually mix in flour, baking powder, baking soda, and salt until a dough forms.
  5. Gently fold in the dried cherries and white chocolate chips.
  6. Scoop dough into balls and place on baking sheets. Bake for 8-10 minutes. Do not overbake.
  7. Cool on baking sheet for 5 minutes before transferring to wire racks.

Notes

Drying the cherries is essential to prevent the dough from becoming discolored.