Introduction

These Pistachio Dream Cookie Bars are a delightful twist on classic sugar cookies, enriched with the nutty flavor of pistachio pudding. They bake up soft, chewy, and perfect for sharing at any gathering or enjoying as a sweet snack.

Two square bars of pistachio dessert are stacked on a white marbled surface. Each bar has three clear layers: a thin, firm brown base on the bottom, a thick, smooth light green middle layer with bits of chopped pistachios inside, and a crumbly top layer that is golden brown with small green pistachio pieces sprinkled throughout. Around the bars, there are whole and halved pistachios scattered, adding texture and color. The focus is close up, showing the crumbly texture and the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large mixing bowl, cream together the softened butter, eggs, and pistachio pudding mix until the mixture is smooth and creamy.
Step 3: Gradually add the sugar cookie mix, stirring until a sticky dough forms.
Step 4: Grease a 10 x 15-inch baking sheet and press the dough evenly into the pan, spreading it out to the edges.
Step 5: Bake in the preheated oven for 18-22 minutes, or until the edges turn lightly golden.
Step 6: Allow the pan to cool completely before slicing the dough into bars.
Step 7: Once cooled, cut into squares and serve.

Tips & Variations

For extra crunch, sprinkle chopped pistachios on top before baking.
Use a light-colored baking sheet to prevent over-browning on the bottom.
Swap the pistachio pudding mix for another flavor like chocolate or vanilla for variety.
Press the dough evenly with a spatula for consistent thickness and even baking.

Storage

Store the cookie bars in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated up to one week or freeze for up to 3 months. Reheat briefly in the microwave if you prefer them warm before serving.

How to Serve

The image shows a stack of three square bars with three visible layers each. The bottom layer is a light brown, crisp crust. The middle layer is a thick, green pistachio filling with a slightly crumbly texture. The top layer is a crumbly golden-brown topping with sprinkled crushed pistachios. The bars are stacked on a white marbled surface, and a woman’s hand is gently touching the top bar. In the background, there are more blurred bars and green pistachios scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade sugar cookie dough instead of the mix?

Yes, you can substitute with homemade sugar cookie dough, but be sure to adjust the ingredients accordingly to maintain the right dough consistency.

Do these bars need to be refrigerated?

No, these bars keep well at room temperature. However, refrigeration can extend their freshness and help them stay firm if your kitchen is warm.

Pistachio Dream Cookie Bars Recipe

Print Recipe

★★★★★

4.7 from 95 reviews

These Pistachio Dream Cookie Bars combine the nutty flavor of pistachios with a soft, chewy sugar cookie base infused with pistachio pudding mix for an irresistible dessert bar perfect for any occasion.

Author: Elias
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 24 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Ingredients

½ cup unsalted butter, softened
2 large eggs
3.4 oz pistachio instant pudding mix (one small box)
1 package sugar cookie mix (approx. 15.25 oz)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookie bars.
Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, eggs, and pistachio instant pudding mix until the mixture is smooth and creamy, ensuring the pudding is well incorporated.
Add Dry Mix: Gradually add the sugar cookie mix to the wet ingredients, stirring continuously until a sticky dough forms that can be pressed into a pan.
Prepare Baking Sheet: Grease a 10 x 15-inch baking sheet thoroughly, then evenly press the sticky dough into the pan spreading it out to cover the entire surface and edges.
Bake: Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the edges of the cookie bars become lightly golden, indicating they are done.
Cool: Remove the baking sheet from the oven and allow the cookie bars to cool completely in the pan to set properly before slicing.
Slice and Serve: Once cooled, cut the cookie dough into squares or bars of your desired size and serve as a delicious treat.

Notes

Ensure the butter is softened for easier mixing and better texture.
You can use any brand of pistachio instant pudding mix available in stores.
Do not overbake to maintain a soft, chewy texture.
Allow the bars to cool completely to avoid crumbling when sliced.
Optionally, sprinkle chopped pistachios on top before baking for added crunch and decoration.

Keywords: Pistachio cookie bars, pistachio dessert, sugar cookie bars, easy cookie bars, nutty cookie bars, pistachio pudding dessert