Soft and chewy Pistachio Pudding Cookies feature a delectable blend of nutty pistachios and decadent white chocolate chips. These gorgeous pistachio cookies get their lovely green hue from pistachio pudding mix which creates a soft and tender cookie that lasts for days!
Love cookies? Me too! Try these favorites: Chocolate Crinkle Cookies, Coconut Macaroons and Peanut Butter Blossoms!
Pistachio Cookies
These gorgeous Pistachio Cookies are made with real pistachios and a secret ingredient – instant pistachio pudding mix – for a delicious pistachio flavor! These cookies are not just a treat for your taste buds but also a feast for your eyes with their lovely color that is perfectly complemented with white chocolate chips studded throughout.
The white chocolate chips add the perfect touch of sweetness to these cookies and complements the pistachio flavor beautifully. I couldn’t resist adding in some “real” pistachios to the mix because I love a little crunch in my cookies.
Pudding cookies are incredibly popular because the pudding mix adds an extra softness and chewiness to the cookies and keeps them that way for days after baking. You can use any pudding mix in this cookie recipe but we really love pistachio!
You can find Pistachio Pudding Mix next to the jello in the baking aisle at your grocery store. It is also available online. It adds the prettiest green color as well as fantastic flavor to so many great recipes. I don’t know a single person that wouldn’t turn down a bowl of Pistachio Fluff and likewise with these cookies, no one can resist!
Why You’ll Love This Recipe
These Pistachio Pudding Cookies are incredibly delicious as well as visually stunning, thanks to their unique green color. There’s a lot to love about this simple cookie recipe:
- Soft and Chewy: The pudding mix creates a tender and soft cookie that stays that ways for days.
- Colorful: Optional food coloring can make these cookies a lovely green color that complements their pistachio flavor. Truly perfect for holidays!
- Easy To Make: These cookies comes together so quickly and require just 30 minutes of chill time.
What You Need For These Pistachio Cookies
This easy pudding cookie recipe comes together so quickly resulting in soft, chewy cookies that everyone will love! Let’s take a quick look at what you’ll need, and as always, you can find the full, printable recipe card at the end of this post.
- all purpose flour – Provides the structure of the cookies.
- instant pistachio pudding mix – You’ll need just one box. The mix adds flavor, color and keeps the cookies so wonderfully soft.
- baking soda – The leavening agent will gives the cookies a slight lift.
- salt – Balances the sweetness and enhances the flavors of the other ingredients.
- light brown sugar and granulated sugar – A combination that gives these cookies the perfect sweetness and texture.
- unsalted butter – Softened butter gives the cookies their rich, tender flavor and crumb.
- vanilla extract – I used clear vanilla extract to keep the cookie color as green as possible.
- egg – Binds the ingredients together and adds moisture to the dough.
- white chocolate chips – While optional, I find that the rich creaminess of the white chocolate chips pairs perfectly with the crunch pistachios.
- pistachios – Adds a delightful crunch and nutty flavor to these cookies.
- green or blue food color – Totally optional but necessary if you want to amp up the color of these cookies. Gel food color is the best choice.
How To Make Pistachio Cookies
Incredibly soft, these cookies are perfectly chewy and just melt in your mouth. Studded with white chocolate chips and chopped pistachios, they are just as pretty as can be. As always, you can find the full, printable recipe at the end of this post.
- Whisk together all purpose flour, pistachio pudding mix, baking soda and salt.
- Cream sugars and butter together until light and fluffy, about 3 to 5 minutes and then mix in the egg and vanilla extract.
- Gradually stir in dry ingredients. Add food color now, if desired, for a deeper green.
- Fold in chocolate chips and pistachios and then chill the dough for at least 30 minutes.
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Scoop out rounded tablespoons of cookie dough, roll into a ball and place on prepared cookie sheet.
- Bake cookies for 12-14 minutes or just until they are set. If you see any browning on the edges, pull them out.
- Remove from oven and immediately and gently press a few white chocolate chips into the top of each cookie.
- Cool on baking sheet for several minutes before moving to a rack.
Storage Information
These pistachio cookies can be stored in an airtight container at room temperature for up to 1 week.
To freeze, place in a freezer safe storage bag for up to 3 months. Thaw at room temperature before enjoying.
Variations To Try
- Swap out the white chocolate chips for dark chocolate or semi sweet chocolate chips for a unique flavor twist.
- Mix in different nuts like almonds, pecans or walnuts.
- Replace out the vanilla extract for almond extract.
Frequently Asked Questions
Can I use another pudding flavor other than pistachio? Absolutely! While pistachio is quite delicious, feel free to experiment with other pudding flavors, like chocolate and butterscotch, for a fun twist on this recipe.
Do I have to use food coloring? Not at all! The cookies will still be delicious without it.
Trish’s Tips
- Chilling the dough is crucial for achieving the perfect texture and preventing the cookies from spreading too much while baking – don’t skip this step!
- If you want a super thick cookie, bake at 350°F for about 8 or 9 minutes. For a more traditional looking cookie bake at 325°F for 11 to 14 minutes. I made them both ways and preferred the look of the cookies at 325°F.
- Be careful not to over bake the cookies. As soon as you see any golden brown on the edges of the cookies, pull them out. The cookies will continue to cook on the baking sheet for a few minutes.
- Use clear vanilla extract if you can find it. Regular vanilla can make the pretty pistachio green color turn brownish.
- White chocolate chips tend to turn brown when baked in the oven. When you’re scooping your cookie dough keep those white chips inside the cookie dough. Add a few to the top when you pull them out of the oven.
More Cookies To Try
- Chewy Chocolate Chip Cookies
- No Bake Cookies
- Raspberry Crumble Cookies
- Almond Joy Cookies
- Toffee Butter Icebox Cookies
How To Make Pistachio Pudding Cookies
Pistachio Pudding Cookies
Ingredients
- 1 â…” cups all purpose flour
- 3.4 ounces instant pistachio pudding mix 1 box
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- ¾ cup unsalted butter softened
- 1 teaspoon clear vanilla extract
- 1 egg room temperature
- 1 cup white chocolate chips
- ½ cup chopped pistachios
- green or blue food color optional
Instructions
- Whisk together flour, pudding mix, baking soda and salt. Set aside.1 ⅔ cups all purpose flour, 3.4 ounces instant pistachio pudding mix, 1 teaspoon baking soda, ½ teaspoon salt
- Cream sugars and butter together until light and fluffy, about 3 to 5 minutes.¼ cup light brown sugar, ¾ cup granulated sugar, ¾ cup unsalted butter
- Add in egg and vanilla and beat until well blended.1 teaspoon clear vanilla extract, 1 egg
- Gradually stir in dry ingredients. Add food color if desired for a deeper green.green or blue food color
- Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.1 cup white chocolate chips, ½ cup chopped pistachios
- Preheat oven to 325°F. Line a baking sheet with parchment paper or lightly grease.
- Scoop out rounded tablespoons of cookie dough and place on prepared cookie sheet.
- Bake for 12-14 minutes or just until they are set. If you see any brown, pull them out.
- Remove from oven gently press a few white chocolate chips into the top of each cookie.
- Let the cookies cool on baking sheet for several minutes before moving to a rack to cool completely
Video
Notes
Nutrition
Originally published March 3, 2015.
Frannie says
How do these cookies come out when you use gluten free flour. What is the best brand of gluten-free flour to use for baking cookies?
Trish - Mom On Timeout says
I don’t use gluten free flour so I’m not the best person to ask. My guess would be to buy one that is a 1:1. I’ve heard King Arthur makes a good one!
Lori says
What do you think of using almond extract instead of vanilla?
Trish - Mom On Timeout says
I think YES! But then again, I am a big lover of almond extract 🙂 Honestly, I think it will be delicious!
Jen D says
Just want to say thank you! I’m a novice baker and these are so easy with your clear instructions and tips. I’ve made these for two years now and they are our favorite cookies—not too sweet, a little salty and kinda marshmallowy flavor—ymmmm!
I made a chunky version with dried cranberries, white chocolate chips and nuts. People like them and they are festive for the holidays (green, red and white). But I like them with just white chocolate chips the best.
I make them small and only bake for 7 minutes at 325 ( my oven runs hot). I also use the clear vanilla extract (found it at Michaels). I refrigerate the batter and then pat them into balls and bake them.
Best pistachio cookie recipe out there! Thanks!
Trish - Mom On Timeout says
Thank you so much Jen! We love these cookies so much too!
Heather says
I use almond extract instead of vanilla extract. Most almond extract comes clear so you don’t have the discoloration problem and the almond really compliments the pistachios.
Holly says
These turned out PERFECT for me. My dough was not sticky or dry or crumbly. They are so delicious and a huge hit!
Trish - Mom On Timeout says
Thanks Holly! We love these cookies!
Kelly Chelten says
I am currently making these for a cookie swap tomorrow…yes, I am the Queen of procrastination! At first, I thought I would have issues because the dough IS VERY crumbly…even after refrigerating for the suggested 30+ minutes. I ended up using a tablespoon and then forming small balls in my hands, using the warmth of my hands to make it all stick together. I also had to flatten them with a spoon or fork (your choice), so that they wouldn’t be under cooked and “doughy”. I took the advice of an earlier poster and cooked them at 425 for 14 minutes and they came out perfect! I topped each cookie with an additional 2 white chocolate chip while they were cooling. Perfect! Tastes more like a sugar cookie with a hint of pistachio, but I am confident they will be a hit tomorrow. Thanks for the recipe and I hope you don’t mind if I share on my blog…with giving you full credit of course!
Kenna says
I made these and they turned out great! I just wanted to say thank you for the clear instructions. The first batch got a little brown even though I checked on them at 10 minutes in the oven. It is probably because I made the cookies very small. So I recommend 8 minutes in the oven if making small cookies. Take them out when they still look pretty wet and before they brown. They dry up quickly on the cookie sheet. I added a little red sugar to the top before baking to give them a festive look, and a few white chocolate chips immediately after baking to make them look even more delicious. Unfortunately I couldn’t find unsalted pistachios anywhere so I did not add those. (But I recently saw them at Trader Joe’s for those who are looking.)
Oh, and I doubled the recipe and put the batter in the fridge overnight (make sure to cover it with tin foil or something.) Thanks again!
Trish - Mom On Timeout says
Thanks Kenna! Loving all your tips!
Lexie Rae says
Please help they are delicious but my cookies came out cracked on top not flat people said because my dough was too dry by hey I measured all correctly and did step by step well I didn’t chill dough for full thirty but still all cookies came out cracked on top pretty but I still want flat cookies I rolled them into balls before baking don’t know if that’s the reason
jen says
My cooking/baking level is somewhere between novice and apprentice. I have to tell you, your recipe was wonderful. I managed to make these cookies by following your directions and they came out perfect! The kicker is, they taste even better than I had hoped! Thank you so much 😀
Kat says
Hi, I used hazelnuts and mini choc. kisses instead of the pistachios and white chocolate only because I was too lazy to go to the store. Otherwise went by the recipe. My husband and son both loved them. Thank you!
Gina says
These are absolutely amazing. Some of the best cookies I’ve ever made.
Sophie says
Hello,
Those cookies look fantastic and I really want to try baking them. Though I’m in France where I can’t find the pistachio pudding mix… Can you give me the ingredient for this or an alternative to it?
Thanks a lot,
Sophie
Trish - Mom On Timeout says
I wouldn’t know how to recreate a pudding mix Sophie. Can you order from Amazon?
Andrea R. says
I completely forgot to chill the dough. They turned out great, anyway! What would the difference have been had I remembered to refrigerate? Also, I used about 3 drops of green food coloring and substituted 1/2 TSP almond extract, and 1/2 TSP regular vanilla extract. The cookies are very pretty and taste wonderful! ☺
Barbell Bunny says
I made these for a St. Patrick’s activity and they turned out great! They reminded me of a macadamia nut cookie :] I made HUGE cookies, and they were crispy on the permeter and chewy on the inside. Everyone I shared them with loved them. I didn’t have clear vanilla extract, and although they weren’t vibrantly green, they were green enough. I over cooked a few with compromised the color, so be sure to keep an eye on yours. I will definitely make this again and probably half the salt, but otherwise they were fantastic! Thanks for a festive and yummy recipe!
Alisha says
Trish,
A. What’s the minimum amount of time you would suggest refrigerating the dough for?
B. The cookies in the photos look amazing but I saw your comment about the white chips turning brown and keeping them in the dough. Your chips aren’t brown but looked baked in (even at the top of cookie). Did you add chips on top as soon as they came out of oven? If so, did you slightly press them down?
I’m going to make these for Easter tomorrow and add some green icing with the candy eggs on top of a few of them to add to the festive-ness 🙂
Trish - Mom On Timeout says
30 minutes minimum 🙂 I had to go look at the pics again to see what I did lol! For these cookies, I didn’t add chips to the top because plenty of them showed through. BUT, you totally could! Just press very lightly and they will soften and stick to the cookie. Have a wonderful Easter!
Alisha says
Oh, yes, you said 30 min right in the directions! Ok… Thanks so much 🙂 a very happy Easter to you as well!