Pistachio Cookies
Pistachio Cookies made with pudding mix are a game-changer! They’re perfectly soft, chewy and bursting with nutty sweetness. Great for holidays, parties or simply satisfying your sweet tooth! These deliver a delightful pop of color and flavor that’s sure to impress.
These pistachio cookies have a rich and buttery flavor with a hint of pistachio sweetness that’s simply irresistible. The addition of instant pistachio pudding mix ensures they come out soft and chewy every time. What’s even better is how simple they are to make—just mix the ingredients, scoop, and bake! No need to chill the dough! With minimal effort and maximum flavor, these will quickly become a family favorite. Whether it’s a special occasion or a random craving, they never disappoint, and they always disappear fast!
I have to say that these are by far some of the BEST cookies I have ever made. They are a hit with family and friends. I get a request all the time to make them, so thank you for sharing the recipe.
— Mary Riley
Why you’ll love this recipe
- Quick & easy: These pistachio cookies come together in minutes. Perfect for when you need a sweet treat in no time!
- Soft & chewy: Thanks to the pudding mix, these have a soft, melt-in-your-mouth texture that everyone loves.
- Delicious flavor: The pistachio flavor is subtle yet delightful, making these a stand out sweet treat.
- Perfect for any occasion: I love these for Christmas or Easter because of the light green color!
Ingredients you’ll need
This pistachio cookie recipe combines the rich, nutty flavor of pistachios with the sweetness of white chocolate chips. The use of instant pistachio pudding mix gives them a soft and chewy texture, while the almond extract adds a subtle nutty flavor that complements the pistachios perfectly. The measurements and full instructions can be found in the recipe card below.
- Unsalted butter: Adds richness and moisture to the batter.
- Granulated sugar: Provides sweetness and helps with browning.
- Light brown sugar: Adds a hint of molasses flavor and creates a soft texture.
- Egg: Binds the ingredients together, providing structure and moisture to the dough.
- Almond extract: Offers a subtle, nutty flavor that complements the pistachio pudding mix, though vanilla extract can be substituted for a more neutral taste.
- Green food coloring: Adds a fun pop of color to make them look festive.
- All-purpose flour: Provides structure and a tender crumb.
- Instant pistachio pudding: Infuses the cookies with pistachio flavor and helps create a soft, chewy texture thanks to the added moisture and cornstarch in the mix.
- Baking soda: Helps these rise and spread during baking, ensuring a soft, light texture.
- Salt: Enhances the overall flavor.
- White chocolate chips: Adds sweetness and creaminess, providing a contrasting flavor to the pistachio base.
Variations and substitutions
Here are some easy ways you can personalize your pistachio cookies:
- Add nuts: You can fold 1/2 cup chopped pistachios or pecans into the dough for a crunchy texture.
- Chocolate chips: For a twist, swap white chocolate chips for milk or dark chocolate chips, or even add a combination of both.
- Dye-free option: Skip the green food coloring, if you prefer a more natural look or if you’re aiming for a more subtle, understated cookie.
How to make this recipe
Making pistachio pudding mix cookies are just as easy to make as your average cookie recipe. And you don’t even have to take time to chill the dough! Here’s the simple process:
Step 1: Preheat oven to 375ºF. Line three baking sheets with parchment paper or a silicone mat. Set aside. In a medium mixing bowl, whisk the flour, pudding mix, baking soda and salt together. Set aside.
Step 2: In a large mixing bowl, use an electric stand mixer fitted with the paddle attachment to cream butter, granulated sugar and brown sugar for 3-4 minutes and until light and fluffy. Scrape the sides of the bowl, as needed for even mixing.
Step 3: Add egg, almond extract and optional green food coloring, and cream for 1 minute longer.
Step 4: Gently stir in the flour mixture on low speed, adding a little at a time. Don’t over-mix. Fold in white chocolate chips and nuts, if using.
Step 5: Roll the cookie dough balls into 1.5-2 tablespoon-sized balls (I used a 1.5 tbsp cookie scoop to get 32 cookies) and place them on the prepared cookie sheet about 2-inches apart.
Step 6: Bake for 11-12 minutes and until they start to brown lightly along the edges. Press on a few more white chocolate chips for presentation. Let cool for 5-10 minutes on the sheet pan before transferring them to a wire rack to cool completely.
Helpful tips
Here are some helpful tips for making pistachio cookies with instant pudding mix:
- Use room temperature ingredients: Make sure your butter and egg are at room temperature. This helps the ingredients blend smoothly and results in softer, more evenly baked cookies.
- Don’t skip the pudding mix: The instant pistachio pudding mix is key for flavor and texture. It not only adds the signature pistachio taste but also keeps these soft and chewy.
- Chill the dough: If the dough feels sticky, chilling it for 30 minutes before baking will make it easier to handle and help the cookies maintain their shape during baking.
- Customize the color: Add a drop or two of green food coloring for a vibrant pistachio hue, especially if you’re making these for a holiday or festive occasion.
- Don’t overbake: Remove from the oven as soon as the edges start to turn golden. They’ll continue to set on the baking sheet, staying soft and tender.
- Experiment with mix-ins: While white chocolate chips are a delicious addition, feel free to swap them with dark chocolate, cranberries, or add in chopped pistachios for a unique twist.
Frequently asked questions
Yes! You can experiment with other flavors like vanilla, chocolate or butterscotch to create different cookie variations. Try my double chocolate chip pudding cookies next!
You must follow the directions, here, and use an instant pudding mix. The coagulants in the “cook and serve” pudding mixes are different than the instant, which contains a large amount of cornstarch. The texture will be altered and these won’t bake up as nicely.
No, just add the dry pudding mix directly to the cookie dough.
Storage recommendations
To keep your pistachio pudding cookies fresh and delicious, follow these storage tips:
- Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to prevent sticking.
- Refrigeration: For slightly longer storage, keep them in the fridge in a sealed container. They’ll stay fresh for a little over a week.
- Freezing: To store for an extended period, freeze the cookies for up to 3 months. Place them in a freezer-safe bag or container, separating layers with parchment paper. Thaw at room temperature before serving.
If you try this recipe, leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Pistachio Cookies
Ingredients
- 3/4 cup (170g) unsalted butter
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 1 large egg
- 1 teaspoon almond extract, use vanilla extract if preferred
- 1 drop green food coloring, optional for extra color
- 1 2/3 cup (208g) all-purpose flour
- 1 (3.4 ounce) box instant pistachio pudding
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170g) white chocolate chips
- 1/2 cup (65g) chopped pecans or pistachios, optional (I didn't add these to the cookies pictured)
Instructions
- Preheat oven to 375ºF. Line three baking sheets with parchment paper or a silicone mat. Set aside.
- In a medium mixing bowl, whisk the flour, pudding mix, baking soda and salt together. Set aside.
- In a large mixing bowl, use an electric mixer fitted with the paddle attachment to cream butter, granulated sugar and brown sugar for 3-4 minutes and until light and fluffy. Scrape the sides of the bowl, as needed for even mixing.
- Add egg, almond extract and optional green food coloring, and cream for 1 minute longer.
- Gently stir in the flour mixture on low speed, adding a little at a time. Don’t over-mix. Fold in white chocolate chips and nuts, if using.
- Roll the dough into 1.5-2 tablespoon-sized balls (I used a 1.5 tbsp cookie scoop to get 32 cookies) and place them on the prepared cookie sheet about 2-inches apart.
- Bake for 11-12 minutes and until they start to brown lightly along the edges.
- If you want to add more white chocolate chips on top for garnish, press those in immediately after removing from the oven. Let the cookies cool for 5-10 minutes on the sheet pan before transferring them to a wire rack to cool completely.
Notes
- Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to prevent sticking.
- Refrigeration: For slightly longer storage, keep them in the fridge in a sealed container. They’ll stay fresh for a little over a week.
- Freezing: To store for an extended period, freeze the cookies for up to 3 months. Place them in a freezer-safe bag or container, separating layers with parchment paper. Thaw at room temperature before serving.
Did you make this recipe?
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I have to say that these are by far some of the BEST cookies I have ever made. They are a hit with family and friends. I get a request all the time to make them, so thank you for sharing the recipe.
That makes me so happy to hear! Thanks so much for your comment!