Soft, chewy, and bursting with nutty sweetness, these Pistachio Pudding Cookies are a delightful twist on a classic cookie. Thanks to instant pistachio pudding mix, they have a tender, almost melt-in-your-mouth texture and a gorgeous pale green color that makes them perfect for holidays, spring gatherings, or simply when you’re craving something unique and irresistible.

Why You’ll Love Pistachio Pudding Cookies

These cookies are not only delicious, but they’re also incredibly easy to make—no chilling required! The pudding mix ensures they stay moist for days, while the chopped pistachios and optional white chocolate chips add extra flavor and texture.

Chef’s Pro Tips for Perfect Results

Use instant pudding mix, not cook-and-serve.
For a more vibrant green, add a drop or two of green food coloring.
Gently fold in pistachios and chips to avoid overmixing.
Bake until just set to keep them soft—don’t overbake!

Ingredients

For the Cookies

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 package (3.4 oz) instant pistachio pudding mix
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shelled pistachios, chopped
1 cup white chocolate chips (optional)

Instructions

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.

Step 3: Add Eggs and Flavoring

Mix in eggs, one at a time, followed by vanilla extract.

Step 4: Add Pudding Mix

Beat in the pistachio pudding mix until fully incorporated.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.

Step 6: Fold in Mix-Ins

Gently fold in chopped pistachios and white chocolate chips, if using.

Step 7: Scoop and Bake

Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 9–11 minutes, or until edges are set but centers are still soft.

Step 8: Cool and Enjoy

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Texture & Flavor Secrets

The pudding mix is the key to these cookies’ soft, chewy texture and subtle pistachio flavor. The chopped nuts bring crunch, while the white chocolate chips add creamy sweetness.

How to Serve Pistachio Pudding Cookies

Serve warm with tea or coffee for a cozy treat, or package them in a tin for a lovely edible gift.

Creative Leftover Transformations

Crumble over vanilla ice cream for a nutty sundae topping.
Sandwich with pistachio ice cream for a pistachio dream dessert.
Use crushed cookies as a cheesecake crust base.

Additional Tips

If you like crisp edges, bake 1–2 minutes longer.
Store in an airtight container at room temperature for up to 5 days.
Dough can be frozen for up to 3 months—just bake straight from frozen, adding 1–2 minutes to bake time.

FAQ’s

Can I use cook-and-serve pudding mix? No, it won’t work the same—use instant.
Can I swap white chocolate for dark? Absolutely!
Do I need to chill the dough? No, but chilling for 30 minutes makes thicker cookies.
How many cookies does this make? About 2 dozen.
Can I use salted pistachios? Yes, just reduce added salt.
What’s the best way to chop pistachios? Pulse in a food processor or chop with a sharp knife.
Can I make them gluten-free? Yes, use a 1:1 gluten-free baking flour blend.
Why are my cookies flat? Dough may be too warm—chill before baking.
Can I double the recipe? Yes, it scales well.
How do I keep them soft? Store with a slice of bread in the container.

Conclusion

Pistachio Pudding Cookies are soft, chewy, nutty, and just the right amount of sweet—a simple yet special cookie you’ll want to bake again and again.

Pistachio Pudding Cookies

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Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Pistachio Pudding Cookies are irresistibly soft, chewy, and bursting with nutty pistachio flavor. The instant pudding mix not only enhances the taste but also gives these cookies their perfectly tender texture. White chocolate chips add a sweet, creamy touch to balance the crunch of chopped pistachios.

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Mix in the instant pistachio pudding mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped pistachios and white chocolate chips (if using).
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, toast the pistachios before adding them to the dough.
You can swap white chocolate chips for dark or semi-sweet chocolate chips for a richer taste.
Store in an airtight container at room temperature for up to 5 days.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 90mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg