I’m absolutely smitten with these Pistachio Dream Cookie Bars. They blend a lightly buttery sugar cookie base with the irresistible nutty richness of pistachio pudding mix, resulting in soft, chewy bars that are delightfully sweet and surprisingly simple to make.

Why I’ll Love This Recipe

I really love how this recipe brings together just a handful of familiar ingredients for a dessert that tastes far fancier than it is. The pistachio pudding mix infuses the cookie dough with a creamy, nutty flavor and keeps the texture wonderfully soft. It’s ideal for whipping up for a gathering, indulging in during a cozy night in, or just satisfying a pistachio craving without a ton of fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup unsalted butter, softened
2 large eggs
3.4 oz pistachio instant pudding mix
1 package sugar cookie mix

directions

I preheat the oven to 375 °F.
I cream together the softened butter, eggs, and pistachio pudding mix in a large bowl until it's smooth and creamy.
I gradually stir in the sugar cookie mix until a sticky dough forms.
I grease a 10 × 15‑inch baking sheet and press the dough evenly to the edges.
I bake in the preheated oven for about 18–22 minutes, until the edges are just lightly golden.
I let the pan cool completely before slicing into bars.

Servings and timing

Servings: I usually get about 16–20 cookie bars, depending on how I slice them.
Prep Time: Roughly 10 minutes
Baking Time: About 18–22 minutes
Total Time: Around 30–35 minutes from start to finish

Variations

Nutty Topping: I like sprinkling chopped pistachios—or even almonds or walnuts—on top before baking for extra crunch.
Chocolate-Chip Twist: I sometimes fold in chocolate chips into the dough to balance the pistachio flavor with a touch of chocolate.
Gluten-Free Version: I swap in a gluten-free sugar cookie mix to make the bars suitable for those with gluten sensitivities.
Frosted Option: I top the cooled bars with cream cheese frosting or a light glaze when I’m craving something even sweeter.

storage/reheating

Storage: I store the cookie bars in an airtight container at room temperature for 3–4 days. If I want them to last longer, I refrigerate them, and they stay fresh for about a week.
Freezing: I wrap bars individually or in small batches with plastic wrap or foil, pop them into a freezer-safe container, and they stay great for up to 3 months.
Reheating: I rewarm a bar in the microwave for about 15–20 seconds, or pop it in a 300 °F oven for 5–7 minutes when I want that just-baked warmth.

FAQs

1. Can I use a different flavor of pudding mix for this recipe?

Absolutely—I’ve tried vanilla and chocolate pudding mixes, and they work beautifully too.

2. How do I know when the cookie bars are done baking?

I look for lightly golden edges and test with a toothpick—it should come out clean or with just a few crumbs attached.

3. Can I make this recipe without eggs?

Yes, I’ve used flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) as a vegan substitute with good results.

4. What can I use instead of a sugar cookie mix?

I sometimes use my own sugar cookie dough made from butter, sugar, flour, and baking soda—it works just as well.

5. How thick should I spread the cookie dough in the pan?

I spread it evenly to fill the pan completely—remember it will rise a bit during baking, so covering the pan ensures even results.

Conclusion

I find these Pistachio Dream Cookie Bars to be an effortlessly delicious dessert that combines simplicity with rich, nutty flavor. Whether I’m bringing them to a potluck or enjoying a warm square myself, they always feel like an indulgence. Minimal ingredients, minimal effort, maximum delight—I’m hooked!

Pistachio Dream Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 16–20 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Soft, chewy cookie bars with a sugar cookie base and pistachio pudding mix, creating a rich, nutty dessert that’s quick and easy to make.

Ingredients

½ cup unsalted butter, softened
2 large eggs
3.4 oz pistachio instant pudding mix
1 package sugar cookie mix

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C).
Cream together the softened butter, eggs, and pistachio pudding mix in a large bowl until smooth and creamy.
Gradually stir in the sugar cookie mix until a sticky dough forms.
Grease a 10×15-inch baking sheet and press the dough evenly to the edges.
Bake for 18–22 minutes, or until the edges are lightly golden.
Let the bars cool completely in the pan before slicing into squares.