The Best Pistachio Pudding Cookies Recipe
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.
- 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.
Keywords: pistachio pudding cookies, pistachio cookies, white chocolate pistachio cookies, soft cookies, easy cookie recipe
