Introduction

Pistachio pudding cookies are a delightful twist on classic cookies, offering a soft, chewy texture and a subtle nutty flavor. These treats combine the rich taste of pistachios with sweet white chocolate chips, making them a perfect snack or dessert for any occasion.

A stack of light green cookies with visible chunks of pistachio nuts scattered within and on top, arranged on a white plate sitting on a green cloth napkin, all set against a white marbled textured surface. The cookies have a soft, slightly cracked texture with uneven shapes, and the pistachio pieces add a mix of tan and green colors, with some hints of brown from the nut skins. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅔ cups all-purpose flour (stir, spoon & level)
3.4 oz small box instant pistachio pudding mix (dry, not prepared)
1 tsp baking soda
½ tsp salt
¾ cup unsalted butter (12 Tbsp, room temperature)
¾ cup granulated sugar
¼ cup light brown sugar (gently packed)
1 large egg
1 tsp clear vanilla extract (or ½ tsp almond extract)
1 drop green food coloring (optional)
1 cup white chocolate chips
½ cup shelled pistachios (chopped)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line sheet trays with parchment paper or a silicone baking mat.
Step 2: In a large bowl, whisk together the flour, instant pistachio pudding mix, baking soda, and salt. Set aside.
Step 3: Using an electric mixer with the paddle attachment, cream the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 4: Add the egg, vanilla extract, and green food coloring (if using). Mix until fully combined.
Step 5: Gradually add the dry ingredients to the wet ingredients in the mixer. Mix just until combined to avoid overworking the dough.
Step 6: Gently fold in the white chocolate chips and chopped pistachios until evenly distributed.
Step 7: Using a cookie scoop (#40 or #30, about 1 ½ to 2 tablespoons), scoop dough balls onto the prepared trays, spacing them 2 to 3 inches apart. For a neater appearance, you can gently round each dough ball in your hand to help keep the nuts and chocolate chips inside.
Step 8: Bake for 10 to 12 minutes, until the edges and bottoms turn a light golden brown. Let the cookies rest on the tray for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a nuttier flavor, toast the pistachios lightly before chopping and mixing them into the dough.
You can substitute almond extract for vanilla to enhance the nutty notes in the cookies.
If you prefer, omit the green food coloring for a more natural look without affecting the flavor.
Try adding a pinch of cinnamon or cardamom for a warm spice twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, thaw at room temperature and warm briefly in a microwave or oven to restore softness.

How to Serve

A close-up of a pile of soft, round green cookies with a slightly cracked surface on a white plate placed on a white marbled texture. Each cookie has small chopped green pistachio pieces and white chocolate chips scattered on top, adding texture and color contrast. The cookies are stacked unevenly, showing different sides and layers of the light green dough mixed with visible nut and chip bits. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pistachio pudding instead of instant mix?

Instant pistachio pudding mix includes stabilizers that help give the cookies their unique texture, so homemade pudding may alter the consistency. For best results, stick to the dry instant mix.

Why do these cookies stay soft instead of crunchy?

The instant pudding mix adds moisture and tenderness to the dough, resulting in soft, chewy cookies rather than crisp ones. Baking just until the edges are lightly golden also helps maintain their softness.

The Best Pistachio Pudding Cookies Recipe

Print Recipe

★★★★★

4.7 from 145 reviews

These Best Pistachio Pudding Cookies are soft, chewy, and bursting with the unique flavor of instant pistachio pudding mix, studded with crunchy pistachios and sweet white chocolate chips. Perfectly balanced with a hint of almond extract and a touch of green food coloring for festive flair, these cookies are easy to make and delicious for any occasion.

Author: Elias
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 ⅔ cups all-purpose flour (stirred, spooned & leveled)
3.4 oz small box instant pistachio pudding mix (dry, not prepared)
1 tsp baking soda
½ tsp salt

Wet Ingredients

¾ cup unsalted butter (12 Tbsp, room temperature)
¾ cup granulated sugar
¼ cup light brown sugar (gently packed)
1 large egg
1 tsp clear vanilla extract (or ½ tsp almond extract)
1 drop green food coloring (optional)

Add-ins

1 cup white chocolate chips
½ cup shelled pistachios (chopped)

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line baking sheet trays with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt until well combined. Set aside to integrate flavors.
Cream Butter and Sugars: Using an electric mixer fitted with a paddle attachment, cream the unsalted butter, granulated sugar, and light brown sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add Egg and Flavorings: Beat in the large egg, vanilla extract, and green food coloring (if using) to the creamed mixture until fully combined and smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the mixer. Mix on low speed just until combined; avoid overmixing to keep cookies tender.
Fold in Add-ins: Gently fold the white chocolate chips and chopped pistachios into the cookie dough, distributing them evenly without deflating the mixture.
Scoop Dough onto Trays: Using a #40 or #30 cookie scoop (about 1½ to 2 tablespoons), drop dough balls onto the prepared baking trays spaced 2 to 3 inches apart. Optionally, gently round each dough ball in your hand to keep the nuts and chips tucked inside.
Bake the Cookies: Place the baking trays in the preheated oven and bake for 10 to 12 minutes, or until the edges and bottoms are lightly browned but the centers remain soft.
Cool the Cookies: Allow the cookies to rest on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, preserving their chewy texture.

Notes

For best texture, do not overmix the dough once the flour is added.
Using room temperature butter ensures better creaming and a lighter cookie texture.
Chilling the dough briefly can help reduce spreading if desired.
Green food coloring is optional but adds a fun pistachio-inspired look.
Store cookies in an airtight container at room temperature for up to 5 days.

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