Some cookies feel like a warm hug from the oven — and these Pistachio Pudding Cookies are exactly that. Soft, chewy, buttery, and tinted the prettiest shade of green, they’re the kind of treat that disappears faster than you can stack them on the plate. Every bite is filled with a delicate pistachio flavor and a hint of vanilla, giving them that bakery-fresh taste without the fuss.
The first time I made these cookies, it was one of those “use what you have” moments. I found a box of instant pistachio pudding mix in the pantry and decided to toss it into cookie dough. The result was a soft, almost creamy cookie that my family couldn’t get enough of. Now, they’ve become a holiday favorite — bright enough for Christmas cookie platters and fancy enough for spring brunches.
If you enjoy quick, colorful bakes like my Cherry Blossom Cookies or buttery Buttery Pecan Snowball Cookies, these will be your next obsession.
Pistachio Pudding Cookies
Ingredients
Equipment
Method
- In a mixing bowl, cream the butter, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla extract, mixing until smooth.
- Beat in the instant pistachio pudding mix until fully incorporated. This gives your cookies moisture, softness, and a pale green hue.
- In another bowl, whisk together flour, baking soda, and salt. Gradually stir into the wet mixture until just combined. Fold in chopped pistachios and white chocolate chips.
- Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 9–11 minutes, until edges are set and centers are soft. Cool on the sheet for 5 minutes before transferring to a rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!The Story Behind These Pistachio Beauties
From Pantry Discovery to Family Favorite
Like most of my favorite recipes, this one started as an experiment. Instant pudding mix adds moisture and a soft, pillowy texture that’s hard to beat. When I mixed in white chocolate chips and crushed pistachios, the cookies came out with a perfect balance of sweetness and nutty richness. Now, I bake them for every holiday — they’re always the first to go at cookie swaps.
If you love simple, clever desserts, try my Christmas Crunch Snack Mix. Like these cookies, it’s proof that quick recipes can still impress a crowd.
Why Pistachio Pudding Cookies Are Special
They’re soft like bakery sugar cookies but with a unique pistachio twist. The pudding mix gives them a moist, melt-in-your-mouth texture, while the nuts add crunch. The green color makes them stand out on any dessert table — festive and fun without food coloring.
Ingredients for Pistachio Pudding Cookies
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 box (3.4 oz) instant pistachio pudding mix
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped pistachios
- 1 cup white chocolate chips
How to Make Pistachio Pudding Cookies
Step 1: Make the Dough
In a mixing bowl, cream butter and sugars until fluffy. Add eggs and vanilla extract, mixing until smooth.
Step 2: Add the Pudding Mix
Beat in the instant pistachio pudding mix until combined. This step gives your cookies that signature soft texture and light green color.
Step 3: Combine Dry Ingredients
In another bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture, stirring just until combined. Fold in chopped pistachios and white chocolate chips.
Step 4: Bake
Scoop tablespoon-sized dough balls onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 9–11 minutes, or until the edges are set but the centers are soft. Let cool on the sheet for five minutes before transferring to a wire rack.
If you love soft, chewy cookies with a surprise twist, you’ll also adore my Almond Joy Cookies. They share that same balance of nutty, sweet, and comforting.
Tips for Perfect Pistachio Pudding Cookies
Don’t Overbake
These cookies are best when slightly underdone in the center — they’ll finish cooking as they cool, keeping that perfect chewy texture.
Use Real Pistachios
Chopped roasted pistachios add the best flavor and a subtle crunch that balances the soft dough.
Play with Mix-Ins
You can replace white chocolate chips with semi-sweet or dark chocolate, or add dried cranberries for a pop of color and tartness.
For more fun kitchen tips, check out my Sweet Potato Bowl Recipes. You’ll find plenty of simple ways to turn pantry staples into something amazing.
How to Store and Gift
Storage
Store cookies in an airtight tin at room temperature for up to five days. For longer storage, freeze them in layers separated by parchment paper.
Gifting
These cookies look stunning in clear treat bags or tins. Their soft green color and specks of pistachio make them perfect for gifting. Pair a few with my Creamy Bacon Potato Soup mix in a basket for a cozy, homemade gift idea.
Flavor Variations
- Cranberry Pistachio Cookies: Add ½ cup dried cranberries for a festive red-and-green look.
- Chocolate-Dipped Pistachios: Dip cooled cookies halfway in melted dark chocolate and sprinkle crushed nuts on top.
- Almond-Pistachio Cookies: Replace half the pistachios with chopped almonds for a nutty medley.
- Mint Pistachio Cookies: Add a drop of peppermint extract for a cool twist on the classic.
If you enjoy creative desserts like these, try my Chocolate Pecan Turtle Clusters. They’re as rich and irresistible as these cookies but in candy form.
Frequently Asked Questions
1. Can I use sugar-free pudding mix?
You can, but the texture will be slightly firmer. Regular instant pudding works best for soft cookies.
2. Do I need to prepare the pudding first?
No! Just use the dry mix — it blends right into the dough and gives the cookies their flavor and color.
3. Can I use salted pistachios?
Yes, but reduce the added salt in the recipe slightly to balance it out.
4. Can I make the dough ahead of time?
Definitely! Refrigerate for up to 2 days or freeze for up to 3 months. Scoop before freezing for easy baking later.
Conclusion
Pistachio Pudding Cookies are everything you want in a treat soft, chewy, buttery, and packed with a light nutty sweetness that feels special but effortless. The pudding mix makes them unbelievably tender, and the pistachios add a flavor that’s both comforting and unique.
These cookies are perfect for holidays, cookie exchanges, or anytime you want to bake something simple that feels extra. Pair them with my Frosted Christmas Brownies for a stunning dessert tray or enjoy them warm with coffee for the ultimate cozy afternoon.v
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