The prettiest green cookies EVER! Super soft and chewy, these Pistachio and White Chocolate Pudding Cookies are perfect for Easter and St. Patrick’s Day! No one can eat just one!
Love cookies? Me too! Try these favorites: Chocolate Crinkle Cookies, Coconut Macaroons and Peanut Butter Blossoms!
Does anyone else have an obsession with pistachios that I don’t know about? I was never that into pistachios growing up. My little sister Ashley was a totally different story. I can remember her getting bags of pistachios as presents and her being THRILLED. She also would choose to eat my Nana’s stewed tomatoes over ice cream any day of the week.
Weirdo.
But now I’ve totally come around to pistachios and I can’t get enough of them. I always have a bag tucked away for snacking on and that brilliant green color that peeks out from their shells always gives me a thrill.
I’m not a pistachio snob though. I’ll take it anyway I can get it and pistachio pudding mix is one of my faves.
It adds the prettiest green color as well as fantastic flavor to so many great recipes. I don’t know a single person that wouldn’t turn down a bowl of Pistachio Fluff and likewise with these cookies, no one can resist.
Incredibly soft, these cookies are perfectly chewy and just melt in your mouth. Studded with white chocolate chips ad chopped pistachios, they are just as pretty as can be.
This recipe makes about two dozen and I’m a little ashamed and embarrassed to say that a full dozen had disappeared by the time Chris got home from work.
I blame the boys.
The white chocolate chips add the perfect touch of sweetness to these cookies and complement the pistachio flavor beautifully. I couldn’t resist adding in some “real” pistachios to the mix because I love a little crunch in my cookies. You do too, right?
Trish’s Tips and Tricks
So here’s a couple tricks you’ll want to use to get the perfect cookie:
- Use clear vanilla extract if you can find it. Regular vanilla can make the pretty pistachio green color turn brownish.
- Make sure to refrigerate the dough. If you want a super thick cookie, bake at 350F for about 8 or 9 minutes. For a more traditional looking cookie bake at 325F for 11 to 14 minutes. I made them both ways and preferred the look of the cookies at 325F.
- I made these cookies three times before figuring out that as much as I love brown sugar, I had to drastically reduce the amount for the same reason as I needed to use the clear vanilla extract – it negatively impacts the color of the cookies. Don’t freak out when you see I only use 1/4 cup 🙂
- White chocolate chips tend to turn brown when baked in the oven. When you’re scooping your cookie dough keep those white chips inside the cookie dough. You can always add a few to the top when you pull them out of the oven.
More Cookies To Try
- Chewy Chocolate Chip Cookies
- No Bake Cookies
- Almond Joy Cookies
- Toffee Butter Icebox Cookies
- Funfetti Cake Mix Cookies
How To Make Pistachio Pudding Cookies
Pistachio and White Chocolate Pudding Cookies
Ingredients
- 1 ⅔ cups all purpose flour
- 3.4 ounces instant pistachio pudding mix 1 box
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- ¾ cup unsalted butter softened
- 1 teaspoon clear vanilla extract
- 1 egg room temperature
- 1 cup white chocolate chips
- ½ cup chopped pistachios
- green or blue food color optional
Instructions
- Whisk together flour, pudding mix, baking soda and salt. Set aside.
- Cream sugars and butter together until light and fluffy.
- Add in egg and vanilla and beat until well blended.
- Gradually stir in dry ingredients. Add food color if desired for a deeper green.
- Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.
- Preheat oven to 325°F.
- Line cookie sheet with parchment paper or lightly grease.
- Scoop out rounded tablespoons of cookie dough and place on prepared cookie sheet.
- Bake for 12-14 minutes or just until they are set. If you see any brown, pull them out.
- Remove from oven gently press a few white chocolate chips into the top of each cookie.
- Let cool on baking sheet for several minutes before moving to a rack.
- Store in an airtight container for up to 1 week.
Sarah says
Hi! Do you use roasted or raw pistachios?
Trish - Mom On Timeout says
I used roasted pistachios Sarah – enjoy!
Sarah says
Thanks so much! I made these today and they turned out great! The dough was a little more crumbly than I expected, but I blame that on the smaller egg I used. had to flatten the dough just a little bit before sticking them in the oven, and I baked for 14-16 minutes rather than 11, and the end result was awesome! Great flavor combo!
Trish - Mom On Timeout says
So glad you enjoyed the recipe Sarah! I love pistachio and white chocolate together!
Emy says
I just put some in the oven. The dough is rather dry and crumbly? It that a good thing?
Trish - Mom On Timeout says
No, that isn’t…How did they turn out when you baked them?
Heather says
I was so excited to try these cookies, I’ve been going through a serious pistachio phase! But my cookies just came out of the oven and I’m so disappointed, they didn’t even really flatten. I baked them for 12 minutes at 325, and it’s as if I never even put them in the oven, they’re still so doughy. I don’t know what went wrong I followed the recipe…and I’ve never had this problem with any other kind of cookie before. I’m going to try baking them for longer and see how they turn out, but what could I have done wrong? =S
Trish - Mom On Timeout says
I’m so sorry that happened to you Heather. The cookies don’t flatten TOO much when cooking. If you want them flatter you can always flatten slightly before baking. As far as the cookies not cookie, I honestly have no idea. I’ve baked these cookies SO many times and never had that problem. Could you try adding a few extra minutes to see if they bake up right?
Kathryn Stein says
Heather, I just baked these tonight and the same thing happened! In fact, my dough was so hard when I removed it from the refridgerator, it was crumbling! I followed the recipe to a T and I don’t know what happened!
Lyuba@willcookforsmiles says
Gimme, gimme, gimme! I’ll take a couple of dozen 😀
Julianne @ Beyond Frosting says
My boyfriend’s father makes his amazing pistachio cake and it changed my whole outlook on pistachio desserts! I love pistachio as a nut but previously wasn’t too fond of it elsewhere.
Renee @ Two in the Kitchen says
I love these pistachio cookies! What a great flavor combination and totally unique! Pinned. 🙂
Amy @ Amy's Healthy Baking says
My dad is obsessed with pistachios! When he tried to teach me how to crack open the shell and eat them… He accidentally handed me one that was practically sealed shut like superglue, and my tiny 6-year-old fingers could get it opened. I still tease him about it to this day! 🙂 Pinned!
Mandy @Mandy's Recipe Box says
Holy cow, Trish! These look so good. So do all the other recipes you added at the end. Those Reese’s Bars? Dang. Pinned!
Jocelyn @BruCrew Life says
This is definitely how I want to add a little bit more green to my diet 😉 Love these!!!
Lacie Ring says
Holly Cookie! I’ve found the right spot! My sweet tooth will be satisfied! The hubby loves pistachios and macadamia nuts so I’ll try your recipe both ways with each nut! Two crazy nuts are better than one don’t you think?!
Dorothy @ Crazy for Crust says
They look absolutely PERFECT Trish!!
Sarah @ SnixyKitchen says
I DO love pistachios! Right around the holidays I was throwing my Diamond pistachios into EVERYTHING I was making, but now I’m thinking I should have saved them for St. Patrick’s Day cookies – you’re a smart cookie:) (Also – pistachio + white chocolate? DUUUUUDE YUM)
Ashton says
Way cute, Trish!
Mir says
Great tip about the vanilla, Trish. I never knew that!
These look so incredibly good. I love pistachio anything, though not as much as your sister. She’s in a class all by herself!
Averie @ Averie Cooks says
I never used to be that into pistachios either but in the past 5 years or so…I love them! And with the white choc chips, I know I’d inhale these!