Name: Pistachio Pudding Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 30
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 3/4 cup light brown sugar, packed; 1/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 box (3.4 oz) instant pistachio pudding mix; 1 cup white chocolate chips; 1/2 cup chopped pistachios (shelled, unsalted)

Jump to Recipe

If you love soft, chewy cookies with a unique nutty flavor, then pistachio pudding cookies are the treat for you. These cookies are easy to make, packed with flavor, and have a fun green color that makes them perfect for holidays, potlucks, and everyday snacking.

This recipe uses instant pistachio pudding mix to give the cookies their signature taste and soft texture. With crunchy pistachios and white chocolate chips mixed in, every bite is filled with sweetness and a hint of nuttiness.

Why You’ll Love Pistachio Pudding Cookies

Soft and chewy texture – thanks to the pudding mix.
Burst of pistachio flavor with every bite.
Easy to make with simple pantry ingredients.
Festive green color perfect for Christmas, Easter, or St. Patrick’s Day.
Pairs wonderfully with milk, coffee, or tea.

Ingredients You’ll Need

Here’s a quick list of ingredients to gather before you start baking these pistachio pudding cookies:

Dry Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup unsalted butter (softened)
¾ cup light brown sugar (packed)
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Flavor Boosters

1 box (3.4 oz) instant pistachio pudding mix
1 cup white chocolate chips
½ cup chopped pistachios (shelled and unsalted)

Step-by-Step Instructions

Follow these simple steps to bake homemade pistachio pudding cookies:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to beat butter, brown sugar, and granulated sugar until light and fluffy. This takes about 2–3 minutes.

Step 4: Add Eggs and Vanilla

Mix in the eggs one at a time, followed by the vanilla extract.

Step 5: Add Pistachio Pudding Mix

Pour in the instant pistachio pudding mix and blend until incorporated. This step gives the cookies their signature flavor and green tint.

Step 6: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet mixture. Mix until just combined. Do not overmix.

Step 7: Fold in Pistachios and Chocolate Chips

Stir in the white chocolate chips and chopped pistachios with a spatula.

Step 8: Shape the Cookies

Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie.

Step 9: Bake and Cool

Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they will set as the cookies cool. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips for Perfect Pistachio Pudding Cookies

Do not overbake – remove the cookies when the edges are lightly golden to keep them soft.
Chill the dough for 30 minutes if it feels too sticky to scoop.
Use fresh pistachios for the best flavor. Avoid salted or flavored pistachios.
Substitute semi-sweet chocolate chips if you prefer a richer flavor.
Store in an airtight container to keep cookies soft for up to a week.

Variations to Try

These cookies are very versatile. Here are some tasty variations:

Pistachio and Cranberry Cookies

Add ½ cup dried cranberries to the dough for a sweet and tart flavor combination that looks festive during Christmas.

Pistachio Chocolate Chip Cookies

Swap the white chocolate chips with dark or semi-sweet chocolate chips for a bolder flavor.

Pistachio Almond Cookies

Add ½ teaspoon almond extract to enhance the nutty flavor even more.

Holiday Pistachio Cookies

Top each cookie with red and green sprinkles before baking to make them extra festive for Christmas.

Storing and Freezing Instructions

Storing

Keep cookies in an airtight container at room temperature for up to 7 days.
Add a slice of bread inside the container to help maintain their softness.

Freezing Cookie Dough

Roll dough into balls and place them on a tray to freeze until solid.
Transfer to a freezer bag and store for up to 3 months.
Bake directly from frozen; just add 2–3 extra minutes to the baking time.

Freezing Baked Cookies

Let cookies cool completely.
Place them in a freezer-safe bag or container and freeze for up to 3 months.
Thaw at room temperature or warm them in the microwave for 10 seconds before eating.

Serving Ideas

Serve warm with a glass of cold milk.
Pack them in lunchboxes as a sweet surprise.
Arrange on a platter for holiday cookie exchanges.
Pair with coffee or tea for an afternoon snack.

Healthier Substitutions

If you want to make these cookies a little lighter, here are some swaps you can try:

Use whole wheat flour for added fiber.
Replace half the butter with unsweetened applesauce.
Reduce sugar slightly and let the pudding mix provide sweetness.
Use sugar-free instant pistachio pudding mix if available.

FAQs

Can I use sugar-free pudding mix?

Yes, you can use sugar-free instant pistachio pudding mix to reduce the sugar content. The cookies may have a slightly different texture but will still taste delicious.

Do I have to add pistachios?

No, the pudding mix provides enough pistachio flavor on its own. Adding chopped pistachios just adds crunch and extra nuttiness.

Why are my cookies flat?

Flat cookies usually happen if the butter was too soft or melted, or if the dough wasn’t chilled. Make sure to measure flour correctly and chill the dough if it feels sticky.

Can I freeze pistachio pudding cookies?

Yes, both the cookie dough and baked cookies freeze well for up to 3 months.

What makes these cookies green?

The instant pistachio pudding mix gives the dough its natural green tint. You can add a few drops of green food coloring if you want a brighter shade, especially for holiday baking.

Pistachio Pudding Cookies

Yield: 30

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 30 minutes

Soft, chewy pistachio pudding cookies with a fun green color, crunchy pistachios, and sweet white chocolate chips. Easy to make and perfect for holidays, potlucks, or everyday snacking.

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 box (3.4 oz) instant pistachio pudding mix
1 cup white chocolate chips
1/2 cup chopped pistachios (shelled, unsalted)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, then mix in the vanilla extract.
Add the instant pistachio pudding mix and blend until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined; do not overmix.
Fold in the white chocolate chips and chopped pistachios.
Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
Bake 10–12 minutes, until edges are lightly golden and centers look slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For thicker cookies, chill the dough for 30 minutes if it feels sticky.
Do not overbake; remove when edges are just golden to keep centers soft.
Use unsalted, fresh pistachios for best flavor. Salted or flavored nuts will change the taste.
Swap white chocolate chips for semi-sweet or dark chocolate if desired.

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving:Calories: 169Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 104mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g

The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.

Author
Recent Posts

Kayden Sanders

Kayden Sanders is the home cook and recipe creator behind KaydenCooks.com. Passionate about simple, flavorful meals made with everyday ingredients, Kayden shares approachable recipes that anyone can make. When not in the kitchen, Kayden loves exploring new flavors, photographing food, and helping others feel confident while cooking at home.

Latest posts by Kayden Sanders (see all)