Pistachio Pudding Cookies

By Lily | Last modified on Dec 14, 2025

Featured in: Desserts

Soft and chewy Pistachio Pudding Cookies offer a delightful blend of nutty pistachios and sweet white chocolate chips. Their vibrant green color and tender texture make them a charming treat that’s enjoyable anytime.

These cookies are perfect for those who love a flavorful twist to classic cookies, created using instant pistachio pudding mix which adds moistness and a lasting softness to every bite.

Why You’ll Love This Recipe

The pistachio pudding mix delivers a unique flavor and a beautifully soft, tender texture.
White chocolate chips add creamy sweetness that pairs perfectly with the nutty pistachios.
The dough is easy to handle and chill, making this a convenient and rewarding baking project.

Ingredients

All purpose flour: Provides the structural base for the cookies, ensuring a soft but sturdy texture.
Instant pistachio pudding mix: Adds nutty flavor, moisture, and a tender crumb to the cookie dough.
Baking soda: Acts as a leavening agent to help cookies rise and spread evenly.
Salt: Balances sweetness and enhances the overall flavors of the cookies.
Light brown sugar: Adds subtle molasses notes and moisture for a chewy texture.
Granulated sugar: Contributes sweetness and crispness to the cookie edges.
Unsalted butter, softened: Provides richness and helps create a tender, melt-in-your-mouth cookie.
Clear vanilla extract: Adds a fragrant, warm aroma without altering the cookie’s color.
Egg: Binds ingredients together and adds moisture to the dough.
White chocolate chips: Incorporate creamy sweetness and soft texture in each bite.
Chopped pistachios: Provide crunch and reinforce the signature pistachio flavor.
Optional green or blue food coloring: Enhances the vivid color of the cookies for a festive look.

Instructions

Combine Dry Ingredients: In a medium bowl, whisk together all purpose flour, instant pistachio pudding mix, baking soda, and salt. This ensures even distribution of leavening and flavor throughout the dough.
Cream Butter and Sugars: Beat softened unsalted butter with light brown and granulated sugars until light, fluffy, and pale in color, about 3 to 5 minutes. This aerates the mixture for a tender cookie texture.
Add Egg and Vanilla: Mix in the room temperature egg and clear vanilla extract until fully combined. This step adds moisture and enhances overall flavor.
Incorporate Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture, stirring until just combined. Add food coloring here if a deeper green hue is desired for a more vibrant cookie.
Fold in Mix-ins and Chill Dough: Gently fold in white chocolate chips and chopped pistachios. Refrigerate the dough for at least 30 minutes to firm up, which helps prevent spreading and intensifies flavors when baked.
Prepare to Bake: Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and promote even baking.
Scoop and Bake Cookies: Using a rounded tablespoon, scoop dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 12 to 14 minutes or until cookies are just set without any browning, ensuring a soft chew.
Add Final Touch and Cool: Immediately after baking, gently press a few additional white chocolate chips onto the tops for an attractive finish. Allow cookies to cool on the baking sheet for several minutes, then transfer to a wire rack to cool fully.

You Must Know

Do not overbake these cookies; removing them as soon as the edges are set keeps them soft and chewy.
The optional food coloring enhances appearance but does not affect flavor.
Chilling the dough is key to controlling spreading and improving flavor depth.

Storage Tips

Store pistachio pudding cookies in an airtight container at room temperature for up to one week to retain freshness. For longer storage, freeze in a sealed bag for up to three months and thaw at room temperature before serving.

Serving Suggestions

These cookies pair wonderfully with a cup of green tea or a cold glass of milk to complement the nutty sweetness. They also make a festive addition to holiday cookie platters or gift boxes.

Professional Tips

Use room temperature ingredients to ensure an even mixture and consistent baking results.
Softened butter will cream better with sugars, producing a lighter dough texture.
Adjust white chocolate chips and pistachio amounts based on preference for sweetness and crunch.

FAQs

Can I use homemade pistachio pudding mix?: Homemade pudding mix may alter texture and flavor balance; instant mix is recommended for consistent results.
What if I don’t have clear vanilla extract?: Regular vanilla extract can be used, but it may slightly darken the dough’s color.
Are these cookies gluten-free?: No, all purpose flour contains gluten. Substitute with a gluten-free flour blend designed for baking if necessary.
Can I omit the pistachios?: Yes, but the pistachios add essential nutty flavor and crunch, so consider replacing with another nut if desired.
How long should I chill the dough?: A minimum of 30 minutes is needed, but chilling up to 24 hours can improve flavor and dough handling.
Why do the cookies have a green hue?: The instant pistachio pudding mix naturally colors the dough green; food coloring is optional for a richer shade.
Can I substitute white chocolate chips for another type?: Yes, but white chocolate complements pistachio flavor best; dark or milk chocolate will change the taste profile.