Soft and chewy Pistachio Pudding Cookies feature a delectable blend of nutty pistachios and decadent white chocolate chips. These gorgeous pistachio cookies get their lovely green hue from pistachio pudding mix which creates a soft and tender cookie that lasts for days!
Love cookies? Me too! Try these favorites: Chocolate Crinkle Cookies, Coconut Macaroons and Peanut Butter Blossoms!
Pistachio Cookies
These gorgeous Pistachio Cookies are made with real pistachios and a secret ingredient – instant pistachio pudding mix – for a delicious pistachio flavor! These cookies are not just a treat for your taste buds but also a feast for your eyes with their lovely color that is perfectly complemented with white chocolate chips studded throughout.
The white chocolate chips add the perfect touch of sweetness to these cookies and complements 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.
Pudding cookies are incredibly popular because the pudding mix adds an extra softness and chewiness to the cookies and keeps them that way for days after baking. You can use any pudding mix in this cookie recipe but we really love pistachio!
You can find Pistachio Pudding Mix next to the jello in the baking aisle at your grocery store. It is also available online. 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!
Why You’ll Love This Recipe
These Pistachio Pudding Cookies are incredibly delicious as well as visually stunning, thanks to their unique green color. There’s a lot to love about this simple cookie recipe:
- Soft and Chewy: The pudding mix creates a tender and soft cookie that stays that ways for days.
- Colorful: Optional food coloring can make these cookies a lovely green color that complements their pistachio flavor. Truly perfect for holidays!
- Easy To Make: These cookies comes together so quickly and require just 30 minutes of chill time.
What You Need For These Pistachio Cookies
This easy pudding cookie recipe comes together so quickly resulting in soft, chewy cookies that everyone will love! Let’s take a quick look at what you’ll need, and as always, you can find the full, printable recipe card at the end of this post.
- all purpose flour – Provides the structure of the cookies.
- instant pistachio pudding mix – You’ll need just one box. The mix adds flavor, color and keeps the cookies so wonderfully soft.
- baking soda – The leavening agent will gives the cookies a slight lift.
- salt – Balances the sweetness and enhances the flavors of the other ingredients.
- light brown sugar and granulated sugar – A combination that gives these cookies the perfect sweetness and texture.
- unsalted butter – Softened butter gives the cookies their rich, tender flavor and crumb.
- vanilla extract – I used clear vanilla extract to keep the cookie color as green as possible.
- egg – Binds the ingredients together and adds moisture to the dough.
- white chocolate chips – While optional, I find that the rich creaminess of the white chocolate chips pairs perfectly with the crunch pistachios.
- pistachios – Adds a delightful crunch and nutty flavor to these cookies.
- green or blue food color – Totally optional but necessary if you want to amp up the color of these cookies. Gel food color is the best choice.
How To Make Pistachio Cookies
Incredibly soft, these cookies are perfectly chewy and just melt in your mouth. Studded with white chocolate chips and chopped pistachios, they are just as pretty as can be. As always, you can find the full, printable recipe at the end of this post.
- Whisk together all purpose flour, pistachio pudding mix, baking soda and salt.
- Cream sugars and butter together until light and fluffy, about 3 to 5 minutes and then mix in the egg and vanilla extract.
- Gradually stir in dry ingredients. Add food color now, if desired, for a deeper green.
- Fold in chocolate chips and pistachios and then chill the dough for at least 30 minutes.
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Scoop out rounded tablespoons of cookie dough, roll into a ball and place on prepared cookie sheet.
- Bake cookies for 12-14 minutes or just until they are set. If you see any browning on the edges, pull them out.
- Remove from oven and immediately and gently press a few white chocolate chips into the top of each cookie.
- Cool on baking sheet for several minutes before moving to a rack.
Storage Information
These pistachio cookies can be stored in an airtight container at room temperature for up to 1 week.
To freeze, place in a freezer safe storage bag for up to 3 months. Thaw at room temperature before enjoying.
Variations To Try
- Swap out the white chocolate chips for dark chocolate or semi sweet chocolate chips for a unique flavor twist.
- Mix in different nuts like almonds, pecans or walnuts.
- Replace out the vanilla extract for almond extract.
Frequently Asked Questions
Can I use another pudding flavor other than pistachio? Absolutely! While pistachio is quite delicious, feel free to experiment with other pudding flavors, like chocolate and butterscotch, for a fun twist on this recipe.
Do I have to use food coloring? Not at all! The cookies will still be delicious without it.
Trish’s Tips
- Chilling the dough is crucial for achieving the perfect texture and preventing the cookies from spreading too much while baking – don’t skip this step!
- If you want a super thick cookie, bake at 350°F for about 8 or 9 minutes. For a more traditional looking cookie bake at 325°F for 11 to 14 minutes. I made them both ways and preferred the look of the cookies at 325°F.
- Be careful not to over bake the cookies. As soon as you see any golden brown on the edges of the cookies, pull them out. The cookies will continue to cook on the baking sheet for a few minutes.
- Use clear vanilla extract if you can find it. Regular vanilla can make the pretty pistachio green color turn brownish.
- 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. 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
- Raspberry Crumble Cookies
- Almond Joy Cookies
- Toffee Butter Icebox Cookies
How To Make Pistachio Pudding Cookies
Pistachio Pudding Cookies
Ingredients
- 1 â…” 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.1 ⅔ cups all purpose flour, 3.4 ounces instant pistachio pudding mix, 1 teaspoon baking soda, ½ teaspoon salt
- Cream sugars and butter together until light and fluffy, about 3 to 5 minutes.¼ cup light brown sugar, ¾ cup granulated sugar, ¾ cup unsalted butter
- Add in egg and vanilla and beat until well blended.1 teaspoon clear vanilla extract, 1 egg
- Gradually stir in dry ingredients. Add food color if desired for a deeper green.green or blue food color
- Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.1 cup white chocolate chips, ½ cup chopped pistachios
- Preheat oven to 325°F. Line a baking 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 the cookies cool on baking sheet for several minutes before moving to a rack to cool completely
Video
Notes
Nutrition
Originally published March 3, 2015.
Theresa says
I tried this recipe & they were delicious. I used almond extract & pecans. The green color was a perfect treat for St. Patrick’s Day.
Thank you Trish for all your great recipes.
Trish - Mom On Timeout says
Thank you so much Theresa – so glad you enjoyed the recipe!
Joyce juhasz says
First time on your blog ,I just can’t wait to try these delicious looking cookies,I also will try some of your other cookie recipes, I amso happy i found you.
Trish - Mom On Timeout says
I’m glad you found me too Joyce!
Georgette Mearns says
I’ve made these three times cuz they are so good. The first I followed the recipe with white chocolate but the second my boy said no he wants milk chocolate. Oh my! The milk chocolate ones are so amazing. My only confusion the recipe says serves 2 dozen. I get 4! I am using a 1 tbsp cookie scooper and your instructions say 1 tbsp so I dont understand why I’m getting more but I’m GLAD! Running to the store to get more pistachio pudding! These are delish!
Mindy says
These are my absolute favorite cookies. I make them for my clients every year too!
However placing them in the fridge made the dough rock solid for me. I think I’ll just do it straight away this time.