Pistachio Pudding Cookies
These Pistachio pudding cookies are soft and chewy, made with pistachio pudding, granulated and brown sugar, optional green food coloring, and white chocolate chips for texture.
These pistachio pudding cookies always take me back to my great-grandfather. He kept a tin of shelled pistachios in his living room, and I’d spend hours cracking them open. These cookies feel like a little nod to those memories, but with a sweet twist that I think he’d totally approve of.
My pistachio pudding cookies are super soft and chewy, thanks to the pudding mix, but they’ve got just enough texture from the white chocolate chips and pistachio pieces to keep them interesting. I do like to add dried cranberries around the holiday season to them. It’s super festive looking, and cranberries, white chocolate, and pistachio are three peas in a pod in my opinion.
How to make Pistachio Pudding Cookies
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Pistachio Pudding Cookie Recipe
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Equipment
Ingredients
- ¾ cup salted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 drop natural green food coloring optional, Watkins is my brand of choice
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 3.4 ounces pistachio pudding mix 1 package
- 1 â…” cups all-purpose flour
- 1 cup white chocolate chips
- ½ cup pistachio chopped into pieces
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheet(s) with parchment paper and set aside.
- Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine ¾ cup softened salted butter, ¾ cup granulated sugar, and ¼ cup brown sugar. Cream on medium speed until the mixture is smooth and fluffy, about 2-3 minutes.
- Add wet ingredients: Crack in 1 large egg, add 1 teaspoon pure vanilla extract, and a drop of green food coloring if using. Mix until the ingredients are fully combined. Adjust the food coloring as needed for a pale green shade.
- Incorporate dry ingredients: Add ¼ teaspoon salt, 1 teaspoon baking soda, 1 package (3.4 ounces) pistachio pudding mix, and 1 ⅔ cups all-purpose flour. Mix on low speed until a thick dough forms. If your mixer struggles, switch to a paddle attachment for easier mixing.
- Fold in mix-ins: Add 1 cup white chocolate chips and ½ cup chopped pistachio pieces. Mix just until evenly distributed throughout the dough.
- Shape the cookies: Use a tablespoon to scoop out portions of dough. Roll each portion into a ball and place it on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. Avoid overbaking to keep the cookies soft and chewy.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Start with Softened Butter: Butter that’s too hard won’t cream well, and melted butter will make your cookies spread like pancakes. If you forgot to take it out, no worries—just cut it into smaller pieces, and it’ll soften faster.
- Go Natural with Food Coloring: Stick with a natural green food coloring to avoid artificial ingredients. A little goes a long way—start with a drop and adjust to your preferred shade of green.
- Don’t Pack the Flour: Too much flour = dry cookies. The trick? Spoon it into your measuring cup and level it off with a knife. No scooping straight from the bag unless you like surprises.
- Mix Gently: Once the dry ingredients go in, mix just until it all comes together. Overmixing can make your cookies a little too firm—and nobody wants that.
- Chill for Better Cookies: If you’ve got the time (and the patience), chill the dough for about 30 minutes. It helps the flavors blend and keeps the cookies from spreading too much.
- Toast the Pistachios for Extra Flavor: Toss your chopped pistachios in a dry skillet over medium heat for a few minutes before adding them to the dough. It deepens the nutty flavor.
- Line Your Baking Sheet: Parchment paper or a silicone mat is your best friend. It keeps the cookies from sticking and makes cleanup ridiculously easy.
- Bake Just Until the Edges Set: The secret to soft, chewy cookies? Take them out when the edges look set, but the centers are still a little soft. They’ll finish baking on the pan.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Make This Recipe Yours Additions
- Dried Cranberries: Add ½ cup for a tart, chewy bite. Cranberries and pistachios go really well together!
- Sea Salt Sprinkle: Add a light pinch of flaky sea salt on top of each cookie before baking for a sweet-and-salty finish.
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How to store Pistachio Pudding Cookies
Room Temperature: Once the cookies are completely cool, store them in an airtight container. They’ll stay fresh and soft for about 4-5 days—perfect for a quick snack or dessert throughout the week.
Freezer: Need to save some for later? Let the cookies cool fully before freezing, place them in a freezer-safe bag or container, with parchment paper between layers if you’re stacking them. They’ll last up to 3 months in the freezer.
Fridge: If you’re not freezing them but need them to last a little longer, store the cookies in an airtight container in the fridge. They’ll keep for up to a week. Before serving, let them come back to room temperature or microwave them for a few seconds to restore that soft, chewy texture.
Quick Recipe Help and Common Questions
What if I don’t have pistachio pudding mix?
Pistachio pudding mix is the key ingredient for flavor and softness, but you could try vanilla pudding mix and add a teaspoon of almond extract.
Can I skip the green food coloring?
Of course! The food coloring is just for fun. Your cookies will still taste the same, they just won’t have that festive green hue.
Can I use other nuts instead of pistachios?
Definitely! Chopped almonds or pecans work well if you’re looking for a swap, though they’ll change the flavor slightly.
