Pistachio Pudding Cookies

Introduction

Pistachio Pudding Cookies are the ultimate treat for anyone who loves soft, chewy cookies with a nutty twist. These cookies are vibrant, flavorful, and irresistibly tender thanks to the addition of instant pistachio pudding mix. Whether you’re baking for a special event, the holidays, or simply because you crave something unique, these green-hued gems bring a fun pop of color and flavor to any dessert table. They combine the nostalgia of classic homemade cookies with the subtle elegance of pistachio flavor, creating a crowd-pleasing favorite every time.

My recipe story

These Pistachio Pudding Cookies have been a family favorite ever since my grandmother discovered a similar recipe in the late 80s. She loved how the pudding mix made the cookies stay soft for days, even in humid weather. Over time, I tweaked her version by balancing the sweetness, adding white chocolate chips, and slightly toasting the pistachios for extra crunch and aroma. Every time I bake them, I’m reminded of childhood holidays filled with laughter, baking trays lined with cookies, and the comforting smell of vanilla and pistachio filling the kitchen.

Now, I love making these cookies for spring gatherings, Christmas cookie swaps, and even St. Patrick’s Day parties. Their soft, chewy centers and delicate pistachio flavor always steal the show. Plus, they’re foolproof—perfect for both beginner and seasoned bakers alike.

Ingredient breakdown

The beauty of these Pistachio Pudding Cookies lies in their simplicity. Each ingredient plays a key role in achieving the soft texture and rich flavor that make them so irresistible.

All-purpose flour provides the base for the cookies, giving them structure without being too dense. Instant pistachio pudding mix is the secret ingredient—it not only infuses that signature pistachio flavor but also adds a moist, chewy consistency that keeps the cookies tender for days. Make sure you’re using instant pudding, not cook-and-serve, for the best results.

Baking soda and salt ensure that the cookies rise slightly and balance the sweetness. Butter and brown sugar create the signature soft and chewy crumb, while granulated sugar helps the edges crisp just enough. Eggs bind everything together and add richness, while a splash of vanilla extract enhances the overall flavor. Optional add-ins like white chocolate chips or chopped pistachios elevate the texture and create delightful bursts of flavor in every bite.

Here’s a quick list of what you’ll need:

• 1 ⅔ cups all-purpose flour
• 1 (3.4 oz) box instant pistachio pudding mix
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup white chocolate chips (optional)
• ½ cup chopped pistachios (optional)

Equipment you’ll need

• Mixing bowls (one large, one medium)
• Electric mixer or hand whisk
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mat
• Cookie scoop (optional but helpful)
• Cooling rack

Step-by-step directions

Step 1 – Preheat and prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures your cookies bake evenly and prevents sticking. While the oven heats, gather your ingredients and measure everything accurately for smooth baking.

Step 2 – Mix dry ingredients: In a medium bowl, whisk together the flour, instant pistachio pudding mix, baking soda, and salt. This step evenly distributes the leavening and flavor agents so every cookie turns out consistent in texture and color.

Step 3 – Cream butter and sugars: In a large mixing bowl, beat the softened butter with the brown and granulated sugars until light and fluffy—about 2 minutes. This process incorporates air, which gives the cookies their soft, chewy lift once baked.

Step 4 – Add wet ingredients: Beat in the eggs one at a time, followed by vanilla extract. Make sure each addition is fully combined before moving on to the next. You’ll notice the mixture becoming creamy and slightly thick.

Step 5 – Combine dry and wet ingredients: Gradually mix the dry ingredients into the wet ingredients on low speed, scraping down the sides of the bowl as needed. The dough should be soft but not sticky. Stir in white chocolate chips or chopped pistachios, if using.

Step 6 – Scoop and bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes or until the edges are lightly golden but the centers still look soft.

Step 7 – Cool and serve: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack. This allows them to finish setting while keeping their chewy centers. Enjoy warm or store for later!

Variations & substitutions

There are plenty of fun ways to personalize these Pistachio Pudding Cookies. For a richer texture, try adding ½ cup of chopped white chocolate bars instead of chips. You can also mix in mini marshmallows for a soft, gooey surprise. For a nut-free version, skip the pistachios and use a few drops of almond extract for a similar nutty aroma.

If you want to experiment with other pudding flavors, vanilla, cheesecake, or coconut pudding mixes all work beautifully. For festive occasions, add a handful of dried cranberries or drizzle melted chocolate over the cooled cookies for an elegant touch.

Storage, freezing & make-ahead

Once baked, Pistachio Pudding Cookies can be stored in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container—it’ll help retain moisture. For longer storage, refrigerate them for up to 10 days.

These cookies freeze beautifully. To freeze unbaked dough, scoop it into balls, place them on a tray to firm up, and transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding an extra minute or two to the baking time. Baked cookies can also be frozen and thawed at room temperature when needed.

Serving ideas & pairings

These cookies are wonderful on their own, but they shine even brighter when paired with a few extras. Serve them with a glass of cold milk or a cup of pistachio latte for a matching flavor combo. For dessert platters, mix them with chocolate chip or sugar cookies for color contrast. You can also sandwich two cookies together with vanilla or pistachio frosting for a fun twist on whoopie pies.

For special occasions, drizzle white chocolate over the tops and sprinkle crushed pistachios for an elegant finish. They also make charming edible gifts—just wrap a few in cellophane with a ribbon and a tag!

FAQ

Can I use sugar-free pudding mix?
Yes! Sugar-free pudding mix works well, though the cookies may be slightly less sweet. You can adjust by adding an extra tablespoon of sugar if you like.

What if I don’t have pistachio pudding mix?
You can substitute vanilla or almond pudding mix and add ½ teaspoon of pistachio extract for a similar flavor.

Can I make these cookies ahead of time?
Absolutely. You can prepare the dough up to 48 hours in advance and refrigerate it until ready to bake.

Why did my cookies turn out flat?
If your butter was too soft or melted, or your baking soda is old, the cookies may spread too much. Chill the dough briefly before baking for best results.

Can I double the recipe?
Yes, this recipe doubles easily. Just ensure you mix the dough thoroughly and bake in batches for even results.

Final thoughts

These Pistachio Pudding Cookies are soft, chewy, and full of flavor—the kind of treat that disappears fast from cookie trays. With their stunning green color, subtle nuttiness, and melt-in-your-mouth texture, they’re perfect for holidays, parties, or a simple afternoon indulgence. Whether you’re an experienced baker or just starting out, this recipe delivers reliable, delicious results every time. So grab your mixer, preheat your oven, and enjoy the sweet satisfaction of baking these pistachio delights—one bite and you’ll understand why they’ve become a household favorite.

Pistachio Pudding Cookies

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• Author: Sarah White
• Total Time: 25 minutes
• Yield: About 24 cookies
• Diet: Vegetarian

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Description

Soft, chewy Pistachio Pudding Cookies with a delicate nutty flavor and a lovely green hue. Easy to make and stay fresh for days! Perfect for holidays or everyday sweet cravings.

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Ingredients

 • 1 ⅔ cups all-purpose flour
• 1 (3.4 oz) box instant pistachio pudding mix
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup white chocolate chips (optional)
• ½ cup chopped pistachios (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. 
2. In a medium bowl, whisk together flour, pudding mix, baking soda, and salt. 
3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. 
4. Add eggs one at a time, mixing well after each, then stir in vanilla extract. 
5. Gradually mix in dry ingredients until a soft dough forms. Stir in white chocolate chips and pistachios if using. 
6. Scoop dough into 1½-inch balls and place 2 inches apart on prepared baking sheets. 
7. Bake 9–11 minutes or until edges are lightly golden but centers are soft. 
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
   

Notes

 For a festive look, sprinkle extra chopped pistachios on top before baking. Store in an airtight container for up to 5 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American