Name: Pistachio Pudding Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); ½ cup light brown sugar (lightly packed); ½ cup granulated sugar; 2 large eggs (at room temperature); 1 teaspoon pure vanilla extract; 1 3.4oz package pistachio instant pudding mix; 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup white chocolate baking chips; ½ cup shelled pistachios (roughly chopped)

Jump to Recipe· 3.9 from 36 reviews

If you are looking for a cookie that combines a unique flavor twist with irresistible texture, this Pistachio Pudding Cookies Recipe is your new best friend in the kitchen. These cookies are soft, slightly chewy, and packed with the delightful nutty essence of pistachios, all boosted by the creamy richness of pistachio pudding mix and the sweet surprise of white chocolate chips. They are a crowd-pleaser perfect for any occasion, offering a little something special without any fuss.

Ingredients You’ll Need

This image shows two rows of small white bowls arranged on a white marbled surface. The left row from front to back holds a bowl of white salt, light brown sugar, green powder, a cube of yellow butter, white granulated sugar, and brown spices. The right row from front to back holds a bowl of green and brown pistachios, white chocolate chips, amber-colored syrup, white flour, and two brown eggs in separate bowls. In the middle between the rows is a small green mint leaf. The lighting is soft and natural, highlighting the textures and colors of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Pistachio Pudding Cookies Recipe lies in its straightforward ingredients list, each element carefully chosen to create a perfect harmony of flavor and texture. From the soft butter that ensures tenderness to the instant pudding mix that brings that signature pistachio flair, every ingredient plays a key role.

1 cup unsalted butter (softened): The base of your dough that guarantees soft, melt-in-your-mouth cookies.
½ cup light brown sugar (lightly packed): Adds subtle caramel notes and moisture for chewiness.
½ cup granulated sugar: Balances sweetness and helps create a lovely cookie structure.
2 large eggs (at room temperature): Provide moisture and bind all ingredients seamlessly.
1 3.4oz package pistachio instant pudding mix: The secret ingredient that infuses cookies with distinct pistachio flavor and a soft texture.
1 teaspoon pure vanilla extract: Elevates all other flavors with its warm, aromatic notes.
2 ½ cups all-purpose flour: The sturdy foundation, ensuring your cookies hold together perfectly.
1 teaspoon baking soda: Gives your cookies a gentle rise and light texture.
¼ teaspoon salt: Enhances the sweet and nutty flavors beautifully.
1 cup white chocolate baking chips: For bursts of creamy sweetness throughout.
½ cup shelled pistachios (roughly chopped): Adds delightful crunch and intensifies the pistachio experience.

How to Make Pistachio Pudding Cookies Recipe

Step 1: Prep Your Oven and Baking Surface

Begin by preheating your oven to 350°F (180°C). Prepare a cookie sheet by lining it with parchment paper or a silicone baking mat to prevent sticking and ensure even baking. This prep step is crucial for cookies that come off the tray perfectly every time.

Step 2: Cream the Butter and Sugars

In a large bowl, use a handheld or stand mixer to beat the softened butter for about 30 seconds until creamy. Then add the light brown and granulated sugars and mix for 3 to 4 minutes until the mixture is pale, fluffy, and well combined. This step builds a light and tender texture in your cookies.

Step 3: Incorporate Eggs, Pudding Mix, and Vanilla

Add the eggs one at a time, making sure each is fully blended before adding the next. Sprinkle in the pistachio instant pudding mix, followed by pure vanilla extract, and continue beating until everything is smooth and well incorporated. These ingredients contribute to the moistness and gorgeous pistachio flavor.

Step 4: Combine Dry Ingredients and Mix

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add this dry mixture to your wet ingredients, mixing just until combined to avoid overworking the dough, which could make your cookies tough.

Step 5: Fold in White Chocolate Chips and Pistachios

Gently fold in the white chocolate chips and chopped pistachios. These add luxurious pockets of sweetness and delightful crunch that make every bite exciting. Be careful not to overmix here to keep a tender crumb.

Step 6: Scoop and Bake

Using a small cookie scoop or a tablespoon, drop the cookie dough in balls spaced about 2 inches apart on your prepared cookie sheet. Bake in your preheated oven for about 12 minutes, or until the cookie bottoms are lightly browned. This ensures a soft center with just enough crisp edges.

Step 7: Cool and Enjoy

Allow your cookies to cool on the baking sheet for 2 minutes to firm up slightly, then transfer them to a wire rack to cool completely. Cooling is key for perfect texture—soft, chewy, and utterly addictive.

How to Serve Pistachio Pudding Cookies Recipe

The image shows a top view of 15 soft green cookies arranged neatly in rows on a white marbled surface. Each cookie is round with a slightly uneven texture, giving a homemade look. The green dough is studded with white chocolate chips and small pieces of chopped pistachios, creating spots of white and yellow-green on the surface. The cookies have a soft and puffy appearance with slight cracks and folds. The lighting highlights the gentle texture and colors of the cookies, making them look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of finely chopped pistachios or a drizzle of melted white chocolate can add an extra visual and flavor boost when serving. It’s a simple touch that turns these already lovely cookies into a showstopper for any dessert table.

Side Dishes

These cookies pair wonderfully with a cold glass of milk, a cup of rich coffee, or even a scoop of vanilla ice cream for an indulgent treat. The creamy and nutty notes of the cookies complement both warm and cold drinks effortlessly.

Creative Ways to Present

Try stacking the cookies with a layer of pistachio-flavored buttercream or whipped cream for mini dessert sandwiches. You can also crush a few cookies and sprinkle them over ice cream or yogurt for a pistachio-inspired twist on classic toppings.

Make Ahead and Storage

Storing Leftovers

Keep your freshly baked Pistachio Pudding Cookies in an airtight container at room temperature for up to a week. Proper storage keeps them soft and flavorful while preventing them from drying out.

Freezing

If you want to make these cookies ahead of time, freeze the cookie dough balls on a baking sheet until solid, then transfer to a freezer bag. You can bake them straight from the freezer by adding a couple of extra minutes to the bake time, making cookie cravings much easier to satisfy.

Reheating

Warm your cookies in the microwave for 10 to 15 seconds or in a low oven for a few minutes for that freshly-baked warmth. This revives their softness and highlights their delicious pistachio and white chocolate flavors.

FAQs

Can I use homemade pistachio pudding instead of instant mix?

Homemade pudding might add moisture but lacks the thickening starches in instant pudding mix that help with cookie texture, so the results may vary. For this recipe, the instant mix is ideal for that signature soft, chewy cookie.

Are these cookies gluten-free?

This Pistachio Pudding Cookies Recipe calls for all-purpose flour, so it is not gluten-free. However, with a good quality gluten-free flour blend, you could experiment on your own to create a gluten-free version.

How do I make the cookies more crunchy?

To achieve a crunchier cookie, you can bake them a few minutes longer, but be careful not to overbake and lose the soft center. Alternatively, you could reduce the amount of butter slightly or chill the dough before baking.

Can I substitute pistachios with another nut?

While pistachios provide a unique flavor that defines this recipe, you can swap them for chopped almonds or walnuts if needed. Just know that the pistachio taste is part of what makes these cookies so special.

Is it okay to use salted butter instead of unsalted?

Using salted butter will add extra salt to the recipe, so reduce the amount of added salt slightly to balance flavors. Sticking to unsalted butter gives you more control over the saltiness in your cookies.

Final Thoughts

This Pistachio Pudding Cookies Recipe is a true gem that deserves a spot in your baking rotation. With just a handful of simple ingredients and easy steps, you can whip up a batch of soft, flavorful cookies that excite the palate and warm the heart. Whether for a special gathering or an everyday treat, these cookies bring joy and a touch of elegance in every bite. Give these a try—you won’t be disappointed!