Pistachio Pudding Cookies

Soft, chewy, and bursting with flavor, Pistachio Pudding Cookies combine the rich nuttiness of pistachios with sweet white chocolate chips in a beautifully green-hued cookie. Thanks to the addition of instant pistachio pudding mix, these cookies bake up extra tender and stay soft for days—making them as perfect for a party tray as they are for everyday snacking.

Why You’ll Love This Recipe

These cookies have everything: a unique flavor, a gorgeous color, and a dreamy texture that’s hard to beat. The pudding mix gives the dough moisture and softness, while the chopped pistachios add a satisfying crunch. Best of all, they’re simple to make and can be chilled ahead of time, making them ideal for busy bakers or holiday prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1⅔ 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, for enhanced color)

Directions

1. In a medium bowl, whisk together the flour, pudding mix, baking soda, and salt. Set aside.

2. In a separate large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 3–5 minutes).

3. Add in the egg and vanilla extract, beating until well combined.

4. Gradually stir in the dry ingredients. Add a few drops of green or blue food coloring if a more vibrant color is desired.

5. Fold in the white chocolate chips and chopped pistachios.

6. Cover and refrigerate the cookie dough for at least 30 minutes.

7. Preheat oven to 325°F and line a baking sheet with parchment paper or lightly grease it.

8. Scoop out rounded tablespoons of dough and place them on the prepared baking sheet.

9. Bake for 12–14 minutes, or just until the edges are set. Avoid letting the cookies brown.

10. Remove from the oven and gently press a few additional white chocolate chips into the tops of the warm cookies (optional for appearance).

11. Let cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 24 cookies
Prep Time: 10 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes
Total Time: 52 minutes

Variations

• Chocolate lovers: Substitute white chocolate chips with dark or semi-sweet chocolate chips for a richer flavor.

• No food coloring: Skip the food dye for a more natural green tone from the pudding mix.

• Extra nutty: Add chopped almonds or walnuts for added texture.

• Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

• Vegan option: Use plant-based butter and an egg substitute, along with dairy-free white chocolate chips.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-top bag for up to 2 months.

To enjoy warm, microwave individual cookies for 5–8 seconds for a fresh-from-the-oven feel.

FAQs

What does the pudding mix do in these cookies?

The instant pudding mix adds moisture, flavor, and a soft, chewy texture that helps the cookies stay tender for days.

Can I use sugar-free pudding mix?

Yes, you can use sugar-free instant pistachio pudding mix, though the texture and sweetness may vary slightly.

Do I have to chill the dough?

Yes, chilling the dough helps the cookies hold their shape during baking and enhances the texture.

Can I freeze the dough?

Absolutely. Scoop the dough into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 minutes to the bake time.

What kind of pistachios should I use?

Use roasted, unsalted pistachios and roughly chop them before mixing into the dough.

Can I use a different type of pudding?

Yes, you can experiment with other pudding flavors, but the pistachio version gives the cookies their signature taste and color.

Why use clear vanilla extract?

Clear vanilla helps preserve the green color of the cookies. Regular vanilla extract can slightly darken the dough.

Can I skip the food coloring?

Yes. The pudding mix gives the cookies a pale green tint on its own, but food coloring enhances the hue if you prefer it more vibrant.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to retain moisture.

Are these cookies good for gifting?

Yes! Their unique color and flavor make them great for gifting during holidays or special occasions.

Conclusion

Pistachio Pudding Cookies are a delightful twist on traditional chocolate chip cookies, offering a nutty, sweet, and ultra-soft bite that’s hard to resist. With their tender texture and festive green color, these cookies are as fun to make as they are to eat. Whether you’re baking for a celebration or simply craving something new, these cookies are sure to impress.

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