Pistachio Pudding Cookies – Soft, chewy, and nutty, packed with creamy pistachio flavor and sweet white chocolate in every delicious bite!

Why You’ll Love This Recipe

Moist And Tender Texture: The pudding mix adds extra softness and chewiness to every bite.
Festive Color: Naturally green from the pudding mix—perfect for St. Patrick’s Day, Christmas, or themed parties.

Simple Ingredients: No fancy steps or tools required, and everything comes together quickly.
Customizable Add-Ins: Pistachios and white chocolate chips can be adjusted to taste.
Crowd-Pleaser: Loved by kids and adults alike, these cookies are great for gifting or sharing.

Ingredients

1 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar

2 large eggs
1 teaspoon vanilla extract
1 (3.4 oz) box instant pistachio pudding mix (dry)

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1/2 cup chopped pistachios (plus more for topping, optional)
1 cup white chocolate chips (optional)

Directions

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

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Mix in the dry pistachio pudding mix until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
Fold in chopped pistachios and white chocolate chips, if using.
Scoop the dough into 1.5-inch balls and place them 2 inches apart on the prepared baking sheets.

Bake for 9–11 minutes, until the edges are lightly golden but the centers remain soft.
Let cool on the pan for 5 minutes, then transfer to wire racks to cool completely.

Servings And Timing

Servings: 24 cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Calories: Approximately 210 kcal per cookie

Variations

Double Pistachio: Use pistachio extract instead of vanilla for extra flavor.
Nut-Free Option: Omit pistachios and stick with just the pudding and chips.

Color Boost: Add a drop of green food coloring for an even more vibrant appearance.
Chocolate Lovers: Swap white chocolate chips for semi-sweet or dark chocolate chips.
Crunchy Top: Press extra chopped pistachios on top before baking for added texture.

Storage/Reheating

Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies for up to 2 months, or freeze dough balls and bake from frozen, adding 1–2 minutes to baking time.
Reheating: Warm cookies in the microwave for 10 seconds to refresh softness.

FAQs

Can I Use Sugar-Free Pudding Mix?

Yes, though the flavor and texture might vary slightly. Test with one batch to see if you like the result.

Why Use Pudding Mix In Cookies?

It adds moisture and softness, making the cookies extra tender and chewy.

Can I Make These Without White Chocolate Chips?

Absolutely. The cookies are delicious on their own or with just pistachios.

Do I Need To Chill The Dough?

No chilling is necessary, but you can chill it for 30 minutes if you want slightly thicker cookies.

Can I Use Salted Pistachios?

Yes, but consider reducing the added salt in the recipe slightly to balance the flavor.

Are These Cookies Very Sweet?

They’re moderately sweet. You can reduce the sugar by a few tablespoons if you prefer.

Can I Use A Stand Mixer?

Yes. A stand mixer makes creaming the butter and sugars even easier.

How Do I Know When They’re Done?

Edges should be just golden; the centers will look soft but will firm up as they cool.

Can I Add Other Nuts?

Sure! Try almonds or macadamias for a fun variation.

What Occasions Are These Best For?

Holidays, bake sales, potlucks, or anytime you want a festive and flavorful cookie.

Conclusion

Pistachio Pudding Cookies are a playful twist on classic cookie recipes, combining bold flavor with an irresistibly soft texture. Whether you’re baking for a holiday or just treating yourself, these sweet green gems are sure to be a hit. Simple to make and endlessly customizable, they deserve a permanent spot in your cookie rotation.

Pistachio Pudding Cookies

Author: Chef Clara
Total Time: 25 minutes

Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These soft and chewy pistachio pudding cookies are a festive, flavor-packed treat made with instant pudding mix for extra moisture and tenderness—perfect for holidays, cookie swaps, or anytime you need a sweet green treat.

Ingredients

Scale

1 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar

2 large eggs
1 teaspoon vanilla extract
1 (3.4 oz) box instant pistachio pudding mix (dry)

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1/2 cup chopped pistachios (plus more for topping, optional)
1 cup white chocolate chips (optional)

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Instructions

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

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla extract.
Mix in the dry pistachio pudding mix until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture and stir until just combined.
Fold in chopped pistachios and white chocolate chips, if using.
Scoop dough into 1.5-inch balls and place 2 inches apart on the prepared baking sheets.

Bake for 9–11 minutes, until edges are lightly golden but centers are still soft.
Cool on the pan for 5 minutes, then transfer to wire racks to cool completely.

Notes

Do not overbake to ensure a soft, chewy texture.

Cookies can be stored in an airtight container at room temperature for up to 5 days.
You can substitute white chocolate chips with semi-sweet or dark chocolate if preferred.

Prep Time: 15 minutes

Cook Time: 10 minutes
Category: Dessert
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210

Sugar: 13g
Sodium: 115mg
Fat: 12g

Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g

Carbohydrates: 23g
Fiber: 1g
Protein: 2g

Cholesterol: 25mg