I turned a box of instant pistachio pudding into Pistachio Pudding Cookies studded with extra chopped pistachios and white chocolate chips, with a splash of green food coloring for holiday pop.

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I fell into these because I wanted something bright for a party, so I tried a pistachio twist on cookies. I call this my Pistachio Pudding Cookies Recipe because it uses instant pistachio pudding mix to shove extra flavor into the dough, and when you bite in you get soft crumbs and little sweet hits from white chocolate chips.

They’re ridiculous, like the kind of Easy Pistachio Cookies you say you’ll make but actually do, and they make people ask how you did it. I won’t say they’re flawless, but they vanish fast every time.

Ingredients

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Butter: Adds richness and tender crumb, mainly fat, lots of calories, not a health food.
Granulated sugar: Pure sweetness, raises carbs and blood sugar fast, helps cookies brown and crisp.
Brown sugar: Adds molassesy depth, keeps cookies soft, similar carbs to white sugar.
Eggs: Binders and moisture, give protein and structure, help cookies puff and set.
Pistachio pudding mix: Instant mix gives green flavor and sweetness, adds some powdered starch and sugar.
Pistachios: Nutty crunch, good source of protein fiber and healthy fats, adds texture.
White chocolate chips: Very sweet, mostly sugar and fat, adds creamy pockets and extra sweetness.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 (3.4 oz) package instant pistachio pudding mix

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped shelled pistachios

1 cup white chocolate chips

a few drops green food coloring, optional

How to Make this

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1. Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.

2. In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.

3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.

4. Add the entire
3.4 oz package instant pistachio pudding mix and a few drops of green food coloring if you want them extra green, mix until combined.

5. In a separate bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt.

6. Gradually add the dry mixture to the wet mixture and stir until just combined, dont overmix or the cookies will get tough.

7. Fold in 1 cup chopped shelled pistachios and 1 cup white chocolate chips.

8. For thicker cookies chill the dough 15 to 30 minutes, otherwise scoop rounded tablespoons of dough onto prepared sheets about 2 inches apart.

9. Bake 9 to 11 minutes until edges are set and centers still look a little soft, they will firm up as they cool. Let cool on the baking sheet 4 to 5 minutes then transfer to a wire rack to cool completely. Store airtight.

Equipment Needed

1. Oven set to 350°F
2. Baking sheets lined with parchment paper or silicone mats
3. Mixing bowls at least one large and one medium
4. Electric mixer (hand or stand) or a sturdy whisk
5. Measuring cups and spoons, and a kitchen scale if you got one
6. Rubber spatula and a wooden spoon for folding
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack
9. Cutting board and sharp knife for chopping pistachios

FAQ

Q: Do I have to use the instant pistachio pudding mix? A: Nope, its not mandatory but it gives the cookies that pistachio flavor and soft texture. If you dont have the mix use 1 teaspoon pistachio extract or 2 tablespoons pistachio paste plus 1 tablespoon cornstarch to mimic the dry mix, but the flavor wont be exactly the same.

Q: Can I use salted butter instead of unsalted? A: Yes, you can, just skip or cut back the added 1/2 teaspoon salt in the dough. Using unsalted gives you more control but salted is fine in a pinch.

Q: How do I stop the cookies from spreading too much? A: Chill the dough 30 minutes to 2 hours before baking, dont overcream the butter and sugars, and scoop uniform balls. If they still spread, pop the sheet in the fridge for 10 minutes before baking, that helps them hold shape.

Q: Can I make the dough ahead or freeze it? A: Totally. Chill dough in the fridge up to 48 hours or freeze scooped dough balls for up to 3 months. Bake straight from frozen, just add 1 to 2 minutes to the bake time.

Q: Should I toast the pistachios first? A: Toasting sharpen the nutty flavor, so I usually toast them in a dry pan 3 to 5 minutes till fragrant, let them cool then chop. Use unsalted or adjust the cookie salt if you toast salted nuts.

Q: How should I store leftovers and reheat them? A: Store in an airtight container at room temp for 3 to 4 days, or freeze for a few months. To revive, microwave a cookie 8 to 12 seconds or warm in a 300°F oven for 5 minutes, you get that just-baked softness back.

Pistachio Pudding Cookies Recipe Substitutions and Variations

Unsalted butter: use the same amount of salted butter but cut the added salt by about 1/4 teaspoon. If you need dairy free, swap in an equal amount of stick-style vegan butter, it creams the same.
Instant pistachio pudding mix: replace with a 3.4 oz instant vanilla pudding mix plus 1/2 teaspoon pistachio extract or 2 tablespoons pistachio paste to get the flavor and texture. Add a few drops green food coloring if you want that classic color.
All purpose flour: use a 1:1 gluten free all-purpose flour blend (one that already has xanthan gum) measured the same. If your blend has no xanthan gum, add about 1/4 teaspoon per cup.
White chocolate chips: swap for 1 cup chopped white baking chocolate, or for less-sweet use 1 cup chopped milk chocolate. You can also do 3/4 cup chips plus 1/4 cup chopped nuts for extra texture.

Pro Tips

– Chill the dough longer than the recipe says if you want thick, bakery style cookies. 15 to 30 minutes is fine but 1 to 2 hours or even overnight gives better shape and deeper flavor. You can also freeze rounded scoops for 10 to 15 minutes before baking, and if you bake from frozen add a minute or two to the time.

– Toast the pistachios first and let them cool before chopping. A quick toast in a dry skillet for 3 to 5 minutes makes them way more fragrant, just watch them closely or theyll burn. Reserve a few whole or chopped nuts to press on top for a prettier cookie.

– Toss the white chocolate chips in a tablespoon of the flour from the recipe before folding them in so they dont all sink to the bottom while baking. Also bake on the middle rack, rotate pans halfway, and use an oven thermometer if you can because oven temps lie and 1 minute can be the difference between gooey and overdone.

– Skip artificial dye and try 1 teaspoon culinary matcha powder for natural green color and a subtle earthy pistachio boost. Or if you want extra pistachio punch, stir in a teaspoon of pistachio or almond extract but use it sparingly so it doesnt overpower the cookie.

Pistachio Pudding Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I turned a box of instant pistachio pudding into Pistachio Pudding Cookies studded with extra chopped pistachios and white chocolate chips, with a splash of green food coloring for holiday pop.

Servings

servings

Calories

251

kcal

Equipment: 1. Oven set to 350°F
2. Baking sheets lined with parchment paper or silicone mats
3. Mixing bowls at least one large and one medium
4. Electric mixer (hand or stand) or a sturdy whisk
5. Measuring cups and spoons, and a kitchen scale if you got one
6. Rubber spatula and a wooden spoon for folding
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack
9. Cutting board and sharp knife for chopping pistachios

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 (3.4 oz) package instant pistachio pudding mix
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped shelled pistachios
1 cup white chocolate chips
a few drops green food coloring, optional

Directions

Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.
Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
Add the entire
4 oz package instant pistachio pudding mix and a few drops of green food coloring if you want them extra green, mix until combined.
In a separate bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt.
Gradually add the dry mixture to the wet mixture and stir until just combined, dont overmix or the cookies will get tough.
Fold in 1 cup chopped shelled pistachios and 1 cup white chocolate chips.
For thicker cookies chill the dough 15 to 30 minutes, otherwise scoop rounded tablespoons of dough onto prepared sheets about 2 inches apart.
Bake 9 to 11 minutes until edges are set and centers still look a little soft, they will firm up as they cool. Let cool on the baking sheet 4 to 5 minutes then transfer to a wire rack to cool completely. Store airtight.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.