Pistachio Pudding Cookies are a soft, chewy twist on the classic cookie—made extra flavorful with instant pistachio pudding mix and studded with white chocolate chips and chopped pistachios. These cookies are vibrant in both color and taste, offering a fun and delicious way to enjoy the nutty flavor of pistachios in dessert form.
Why I Love This Recipe
I love how these cookies stay soft for days thanks to the pudding mix. The pistachio flavor is subtle but distinct, and I really enjoy how the creamy white chocolate and crunchy pistachios balance each other out. They come together quickly, don’t require any chilling, and always get compliments when I bake a batch.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- Instant pistachio pudding mix
- All-purpose flour
- Baking soda
- Salt
- White chocolate chips
- Shelled pistachios, chopped
- Green food coloring (optional)
Directions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter and sugars in a large mixing bowl until light and fluffy.
- Add the eggs and vanilla, beating until combined. If I want a brighter green color, I add a few drops of food coloring at this stage.
- Mix in the pudding mix, blending until smooth.
- Combine the dry ingredients (flour, baking soda, salt) in a separate bowl, then gradually add them to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and chopped pistachios, making sure they’re evenly distributed.
- Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are just set but the centers are still soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and Timing
This recipe makes about 24 cookies. Prep time is around 15 minutes, and baking takes 10–12 minutes per batch. Total time is roughly 30 minutes.
Variations
- Extra nutty: I add more chopped pistachios or even a handful of chopped almonds for extra crunch.
- Chocolate swap: I use dark chocolate chips instead of white chocolate for a richer contrast.
- Cranberry combo: Adding dried cranberries gives these cookies a festive, tart-sweet twist.
- Nut-free: I leave out the pistachios entirely and just enjoy the pudding flavor with white chocolate.
- Gluten-free: I use a 1:1 gluten-free flour blend for a gluten-free version with great texture.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy. For longer storage, I freeze them in a single layer, then transfer to a freezer-safe bag. When I want one, I just let it thaw or microwave it for 10–15 seconds to bring back that fresh-baked feel.
FAQs
Can I use cook-and-serve pudding instead of instant?
No, I stick to instant pudding for this recipe. It blends directly into the dough and helps create that soft, chewy texture.
Do I need to chill the dough?
Not at all. I usually bake the dough right away, and the cookies still hold their shape and come out perfect.
Can I double the recipe?
Yes, I double the ingredients easily for a bigger batch, especially when baking for a crowd or prepping for the holidays.
Will the green color show without food coloring?
The pudding mix gives the dough a pale green tint, but if I want a more vibrant color, I add a drop or two of food coloring.
Can I use salted pistachios?
Yes, but I prefer lightly salted ones. If they're heavily salted, I reduce the added salt in the dough to balance the flavor.
Conclusion
Pistachio Pudding Cookies are a fun and flavorful way to upgrade a classic cookie recipe. With their soft texture, nutty aroma, and sweet little bursts of white chocolate, they’re just the right kind of indulgent. Whether I’m baking them for a holiday tray, cookie swap, or just because, these cookies always hit the spot.
Pistachio Pudding Cookies
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pistachio Pudding Cookies are soft, chewy cookies packed with white chocolate chips and crunchy pistachios. Thanks to instant pistachio pudding mix, they’re full of nutty flavor, stay fresh for days, and make the perfect vibrant treat for holidays, parties, or everyday baking.
Ingredients
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- Instant pistachio pudding mix
- All-purpose flour
- Baking soda
- Salt
- White chocolate chips
- Shelled pistachios, chopped
- Green food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars in a large bowl until fluffy.
- Add eggs and vanilla. Mix well. Add food coloring if desired.
- Mix in pudding mix until fully combined.
- Combine dry ingredients (flour, baking soda, salt) and stir into wet mixture.
- Fold in white chocolate chips and pistachios evenly.
- Scoop dough into tablespoon-sized balls. Place 2 inches apart on prepared sheets.
- Bake for 10–12 minutes, until edges are just set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Instant pudding mix is essential—don’t substitute with cook-and-serve.
- For bolder color, add green food coloring.
- White chocolate chips can be swapped for dark or semi-sweet.
- Add dried cranberries or chopped almonds for festive variations.
- Cookies freeze beautifully—just thaw or microwave before enjoying.
