Pistachio Pudding Cookies

My Pistachio Pudding Cookies Recipe At A Glance

Primary Cooking Method: Oven
Number of Ingredients: 12
Total Prep Time: 10 minutes
Total Cook Time: 10-12 minutes
Level of Effort To Make: Simple
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I just love these pistachio pudding cookies, but I only make them every so often because I legit eat WAY too many. My thighs don’t love that, but my taste buds? Totally worth it.

These pistachio 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 cranberrie,s white chocolate and pistachio are three peas in a pod in my opinion.

Plus, these pistachio 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.

12 Ingredients to make Pistachio Pudding Cookies

• ¾ cup salted butter (softened): Ready to cream with the sugars. If you only have unsalted butter, add an extra ¼ teaspoon of salt.
• ¾ cup granulated sugar: Sweetens the cookies and helps with the classic cookie texture.
• ¼ cup light brown sugar: Adds moisture and a subtle caramel flavor. Light or dark brown sugar works fine.
• 1 large egg: Binds everything together and gives structure. No egg? Try a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).
• 1 teaspoon pure vanilla extract: If you’re out, almond extract can give a slightly nutty taste but works.
• 1 drop green food coloring: Use a natural brand like Watkins to avoid artificial ingredients while still achieving a vibrant color. Skip it if you’re okay with a natural beige hue.
• ¼ teaspoon salt: Balances the sweetness.
• 1 teaspoon baking soda: The leavening agent to give the cookies a little lift.
• 1 package (3.4 ounces) pistachio pudding mix: No pistachio mix? Use vanilla pudding mix and 1/2 cup of pistachio paste.
• 1 ⅔ cups all-purpose flour: For a gluten-free version, try a 1:1 gluten-free baking mix.
• 1 cup white chocolate chips: Adds sweetness and creaminess. You can substitute dark or milk chocolate chips if preferred.
• ½ cup chopped pistachio pieces: Adds crunch and complements the pudding mix. Walnuts or almonds work as a replacement if pistachios aren’t available.

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.

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.

Prep Ahead

Make It Early: Want to get a head start? You can prepare the cookie dough up to 2 days in advance. Just mix everything together, cover the bowl tightly with plastic wrap, and store it in the fridge. When you’re ready to bake, let the dough sit at room temperature for about 15 minutes to soften up—it’ll make scooping so much easier!

Freeze for Later: Scoop the cookie dough into balls and place them on a baking sheet lined with parchment paper. Pop the sheet in the freezer for an hour or two until the dough is firm. Then transfer the frozen dough balls to a resealable freezer bag. They’ll keep for up to 3 months. When you’re ready to bake, just add an extra 1-2 minutes to the bake time—no need to thaw!

My Best Cooking Tips for Making Pistachio Pudding Cookies

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

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.

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