When it comes to cookies, there’s something magical about combining unique flavors and textures into one irresistible treat. These Pistachio Pudding Cookies deliver just that! With their soft, chewy consistency, hints of pistachio, and pops of sweetness from white chocolate chips, they are a crowd-pleaser for any occasion. Whether you’re baking for a holiday, a party, or just a cozy evening at home, this recipe is your go-to for a delightful and easy dessert.

Ingredients
To make 24 delicious cookies, gather the following:
- Dry Ingredients:
- 1 ⅔ cups all-purpose flour
- 1 box (3.4 ounces) instant pistachio pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt
- Sugars & Fats:
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- ¾ cup unsalted butter, softened
- Flavors:
- 1 teaspoon clear vanilla extract
- 1 egg, room temperature
- Mix-ins:
- 1 cup white chocolate chips
- ½ cup chopped pistachios
- Optional: Green or blue food coloring for a deeper green color.
Instructions
1. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, pistachio pudding mix, baking soda, and salt. Set aside.
2. Cream the Butter and Sugars
In a separate large mixing bowl, use a hand or stand mixer to cream the light brown sugar, granulated sugar, and softened butter until the mixture is light and fluffy. This should take about 3 to 5 minutes.
3. Add Wet Ingredients
Beat the egg and vanilla extract into the creamed mixture until smooth and well blended.
4. Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture until fully incorporated. If you want a brighter green color, add a few drops of food coloring at this stage.
5. Fold in Mix-Ins
Gently fold in the white chocolate chips and chopped pistachios for extra flavor and texture. Chill the dough in the refrigerator for at least 30 minutes. This step ensures the cookies bake evenly and don’t spread too much.
6. Preheat and Prepare
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or lightly grease it.
7. Scoop and Bake
Scoop rounded tablespoons of cookie dough and place them about 2 inches apart on the prepared baking sheet. Bake for 12-14 minutes, or until the cookies are just set. Avoid overbaking to maintain their chewy texture.
8. Add a Finishing Touch
While the cookies are still warm, press a few white chocolate chips into the tops for a bakery-style look. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

serving and storage tips
- Serve Freshly Baked: These cookies are best enjoyed slightly warm, right after baking. The gooey white chocolate chips and soft texture make them irresistible.
- Pair with Beverages: Serve with a hot cup of coffee, tea, or a glass of cold milk for the ultimate treat.
- Perfect for Gifting: Wrap the cookies in decorative packaging or place them in a cookie tin for a thoughtful homemade gift.
- Holiday Dessert Table: Their festive green color makes them an eye-catching addition to holiday dessert spreads, especially for St. Patrick’s Day, Christmas, or Easter.
- Elevate Presentation: Dust them lightly with powdered sugar or drizzle with melted white chocolate for an elegant touch.
By following these serving and storage tips, you can enjoy your Pistachio Pudding Cookies fresh and delicious anytime!
variations
Chocolate Pistachio Pudding Cookies
Add 1/2 cup of cocoa powder to the dry ingredients to create a chocolatey twist on these pistachio cookies. The rich chocolate flavor pairs wonderfully with the pistachios and white chocolate chips.
Pistachio and Cranberry Cookies
For a festive touch, fold in 1/2 cup of dried cranberries along with the pistachios and white chocolate chips. The tartness of the cranberries balances out the sweetness of the white chocolate.
Pistachio Toffee Cookies
Incorporate 1/2 cup of toffee bits into the cookie dough for a delightful crunch and a buttery flavor that complements the pistachios.
Pistachio and Coconut Cookies
Add 1/2 cup of shredded coconut to the dough for a tropical twist. The combination of pistachio and coconut creates a delicious and unique flavor profile.
Pistachio Lemon Cookies
Mix in the zest of one lemon and a teaspoon of lemon juice to add a fresh citrusy zing to the cookies. This variation adds a light and refreshing flavor that pairs beautifully with the pistachios.
Dark Chocolate Pistachio Cookies
Swap the white chocolate chips for dark chocolate chips to create a rich, deep flavor. The bitterness of the dark chocolate contrasts nicely with the pistachio’s nuttiness.
Pistachio Macadamia Cookies
Add 1/2 cup of chopped macadamia nuts along with the pistachios. The combination of pistachios and macadamia nuts creates a delicious nutty flavor with extra crunch.
Pistachio Almond Cookies
Replace the white chocolate chips with sliced almonds and increase the amount of chopped pistachios for a double nutty version that highlights the unique flavor of both nuts.
Pistachio Cherry Cookies
Incorporate 1/2 cup of chopped maraschino cherries into the dough for a sweet and slightly tangy variation. The cherries add a pop of color and flavor that pairs well with the pistachios.
Pistachio Oatmeal Cookies
For a chewy, hearty twist, add 1 cup of rolled oats to the dough. The oats add texture and complement the pistachios, making these cookies even more satisfying.
FAQs
Can I use salted pistachios for these cookies?
Yes, you can use salted pistachios, but make sure to reduce or omit the salt in the recipe to avoid making the cookies too salty.
Can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the pistachio pudding mix is gluten-free as well.
Can I freeze the cookie dough before baking?
Yes, you can freeze the dough. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer the dough balls into a zip-top bag and store in the freezer for up to 3 months. Bake them directly from frozen, adding a minute or two to the baking time.
How can I adjust the texture of the cookies?
If you prefer a chewier cookie, try underbaking them slightly. For a crispier texture, bake the cookies for a minute or two longer.
Can I use regular vanilla extract instead of clear vanilla extract?
Yes, you can use regular vanilla extract, but clear vanilla extract gives the cookies a cleaner appearance, especially if you’re adding food coloring.
Can I make these cookies with white chocolate chunks instead of chips?
Yes, you can substitute white chocolate chunks for chips. They’ll melt slightly more than chips, giving the cookies a richer white chocolate flavor.
Can I add more pistachios to the recipe?
Absolutely! Feel free to add more pistachios if you want a more pronounced nutty flavor. Just be careful not to add too many, as it may affect the texture and consistency of the dough.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden on the edges and firm to the touch. They will also slightly firm up as they cool.
Can I make these cookies without the food coloring?
Yes, the food coloring is optional. If you prefer a more natural appearance, simply skip this step.
How long will these cookies stay fresh?
Stored in an airtight container, these cookies will stay fresh for up to one week at room temperature. For longer storage, you can freeze the cookies for up to 3 months.
These Pistachio Pudding Cookies are more than just a sweet treat – they’re a delightful combination of textures, flavors, and colors that everyone will love. Whether you’re baking for a special event or satisfying your sweet tooth, this recipe guarantees delicious results every time.
Don’t forget to share these cookies with friends and family – they’re sure to ask for the recipe!
Print
Pistachio Pudding Cookies
Description
When it comes to cookies, there’s something magical about combining unique flavors and textures into one irresistible treat. These Pistachio Pudding Cookies deliver just that! With their soft, chewy consistency, hints of pistachio, and pops of sweetness from white chocolate chips, they are a crowd-pleaser for any occasion. Whether you’re baking for a holiday, a party, or just a cozy evening at home, this recipe is your go-to for a delightful and easy dessert.
Ingredients
To make 24 delicious cookies, gather the following:
- Dry Ingredients:
- 1 ⅔ cups all-purpose flour
- 1 box (3.4 ounces) instant pistachio pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt
- Sugars & Fats:
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- ¾ cup unsalted butter, softened
- Flavors:
- 1 teaspoon clear vanilla extract
- 1 egg, room temperature
- Mix-ins:
- 1 cup white chocolate chips
- ½ cup chopped pistachios
- Optional: Green or blue food coloring for a deeper green color.
Instructions
1. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, pistachio pudding mix, baking soda, and salt. Set aside.
2. Cream the Butter and Sugars
In a separate large mixing bowl, use a hand or stand mixer to cream the light brown sugar, granulated sugar, and softened butter until the mixture is light and fluffy. This should take about 3 to 5 minutes.
3. Add Wet Ingredients
Beat the egg and vanilla extract into the creamed mixture until smooth and well blended.
4. Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture until fully incorporated. If you want a brighter green color, add a few drops of food coloring at this stage.
5. Fold in Mix-Ins
Gently fold in the white chocolate chips and chopped pistachios for extra flavor and texture. Chill the dough in the refrigerator for at least 30 minutes. This step ensures the cookies bake evenly and don’t spread too much.
6. Preheat and Prepare
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or lightly grease it.
7. Scoop and Bake
Scoop rounded tablespoons of cookie dough and place them about 2 inches apart on the prepared baking sheet. Bake for 12-14 minutes, or until the cookies are just set. Avoid overbaking to maintain their chewy texture.
8. Add a Finishing Touch
While the cookies are still warm, press a few white chocolate chips into the tops for a bakery-style look. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Serve Freshly Baked: These cookies are best enjoyed slightly warm, right after baking. The gooey white chocolate chips and soft texture make them irresistible.
- Pair with Beverages: Serve with a hot cup of coffee, tea, or a glass of cold milk for the ultimate treat.
- Perfect for Gifting: Wrap the cookies in decorative packaging or place them in a cookie tin for a thoughtful homemade gift.
- Holiday Dessert Table: Their festive green color makes them an eye-catching addition to holiday dessert spreads, especially for St. Patrick’s Day, Christmas, or Easter.
- Elevate Presentation: Dust them lightly with powdered sugar or drizzle with melted white chocolate for an elegant touch.