Jump to Recipe Print RecipeAs I rummaged through my pantry, the vibrant green of the pistachio pudding mix caught my eye, sparking a little inspiration. What if I transformed this delightful ingredient into something extraordinary? Enter the Pistachio Pudding Cookies! These soft and chewy delights not only star that luscious nutty flavor but also boast a visually striking hue that makes them perfect for any festive occasion—especially St. Patrick’s Day. The best part? They come together quickly and stay tender for days, making them an effortless treat for family gatherings or simply a sweet afternoon indulgence. Want to know how to take your cookie game to the next level with even more flavor variations? Keep scrolling to discover the magic! Why are these cookies so special? Uniquely Delicious: The combination of pistachio pudding mix and white chocolate chips creates a mouthwatering flavor that’s unlike any standard cookie. Perfect Texture: Enjoy the soft and chewy consistency that stays fresh, making these cookies perfect for days after baking! Customizable: Switch up the pudding flavors or chocolate types to suit your taste or the season, like using chocolate for a decadent twist. Festive Appeal: Their vibrant green hue makes them a delightful addition to any celebration, especially St. Patrick’s Day. Quick Prep Time: These cookies come together in no time, allowing you to whip up a homemade treat without the hassle. Crowd-Pleaser: Whether served at a family gathering or as gifts, they’re sure to impress everyone with their unique appearance and flavor—perfect alongside other treats like Lemon Sugar Cookies or German Chocolate Cookies. Pistachio Pudding Cookies Ingredients For the Cookie Base All-Purpose Flour – Provides structure to the cookies; for a gluten-free option, substitute with a gluten-free flour blend. Instant Pistachio Pudding Mix – Adds flavor, color, and moisture; can be swapped with other pudding flavors like chocolate or butterscotch. Baking Soda – Acts as a leavening agent for light cookies; ensure it’s fresh for the best results. Salt – Enhances the flavors; use kosher salt for a milder taste. For the Sweetness Light Brown Sugar – Contributes moisture and a chewy texture; substitute with dark brown sugar for a richer flavor. Granulated Sugar – Adds sweetness and aids in cookie spread; adjust for desired sweetness. For Richness Unsalted Butter – Provides moisture and richness; bring it to room temperature for easier mixing. Clear Vanilla Extract – Adds depth of flavor; for a twist, substitute with almond extract. Egg – Binds the ingredients and aids in texture; ensure it’s at room temperature for better emulsification. For the Mix-Ins White Chocolate Chips – Adds creamy sweetness; can swap for milk chocolate chips or omit for less sweetness. Chopped Pistachios – Imparts a delightful crunch and reinforces the pistachio flavor; feel free to use walnuts or pecans if desired. Optional Enhancements Food Coloring (Optional) – Enhances the cookies’ vibrant green color; not necessary for flavor but adds visual appeal. These Pistachio Pudding Cookies are an irresistible treat, perfect for impressing family and friends with both taste and appearance! Step‑by‑Step Instructions for Pistachio Pudding Cookies Step 1: Mix Dry Ingredients In a medium bowl, whisk together 2 cups of all-purpose flour, 1 box of instant pistachio pudding mix, 1 teaspoon of baking soda, and ½ teaspoon of salt until evenly combined. This step prepares the dry ingredients for your Pistachio Pudding Cookies, ensuring proper distribution of flavor and leavening. Set this mixture aside as you move on to the next step. Step 2: Cream Butter and Sugars In a large mixing bowl, combine ½ cup of softened unsalted butter, ½ cup of light brown sugar, and ½ cup of granulated sugar. Using an electric mixer, beat the mixture on medium speed for about 3-5 minutes until it turns light and fluffy. This creamy base will add moisture and richness to your Pistachio Pudding Cookies. Step 3: Incorporate Egg and Vanilla Add 1 large room temperature egg and 1 teaspoon of clear vanilla extract to the creamed mixture. Continue to beat on medium speed until the egg is fully incorporated and the mixture looks smooth and well-blended. This step binds the ingredients together, adding depth of flavor to your delicious cookies. Step 4: Combine Dry and Wet Ingredients With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Stir until just combined but be careful not to overmix; the dough should be thick and slightly sticky. If desired, drop in a few drops of green food coloring to amplify the vibrant hue of your Pistachio Pudding Cookies. Step 5: Fold in Add-ins Gently fold in 1 cup of white chocolate chips and ½ cup of chopped pistachios using a spatula. Ensure these tasty add-ins are evenly distributed throughout the cookie dough to create delectable pockets of flavor in every bite. This step is crucial for achieving that delightful combination of richness and crunch. Step 6: Chill Dough Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. Chilling the dough enhances the texture of your Pistachio Pudding Cookies, making them thicker and chewier after baking. This wait will result in cookies that are perfectly soft and delightful. Step 7: Preheat Oven While the cookie dough chills, preheat your oven to 325°F (163°C). Prepare a baking sheet by lining it with parchment paper, which will prevent sticking and ensure even baking. This preparation step is essential for achieving perfectly baked Pistachio Pudding Cookies. Step 8: Scoop and Bake After chilling, use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers are set. The visual cue of a slightly golden edge signifies your cookies are ready to come out. Step 9: Cool Once baked, remove the cookies from the oven and press a few extra white chocolate chips onto the tops while they are still warm. Allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack. This final cooling step helps maintain their soft and chewy texture for those delicious Pistachio Pudding Cookies you’ve been craving! What to Serve with Pistachio Pudding Cookies These delightful cookies are perfect for sparking joy and complimenting other dishes at your next gathering. Creamy Mashed Potatoes: The comforting, buttery texture harmonizes beautifully with the nutty flavors of the cookies, creating a cozy meal experience. Tangy Lemonade: A refreshing glass of lemonade adds the perfect zing, balancing the sweetness of the cookies while providing a thirst-quenching counterpart. Roasted Veggies: Caramelized Brussels sprouts or honey-glazed carrots introduce earthy sweetness, creating a colorful and vibrant plate that pairs wonderfully with desserts. Chocolate Mousse: The rich, velvety texture of chocolate mousse creates an indulgent balance, making a decadent dessert duo with the Pistachio Pudding Cookies. Vanilla Ice Cream: A scoop of creamy vanilla ice cream atop a warm cookie offers a classic dessert idea that enhances the cookie’s chewy goodness. Coffee or Espresso: A steaming cup of coffee or espresso provides a rich, bold contrast to the cookies’ sweetness, making for a delightful afternoon treat. Fruit Salad: A light, fresh fruit salad bursts with juices and colors, adding a refreshing contrast that cleanses the palate while you enjoy your cookies. Cheese Platter: A selection of mild cheeses can offer a delightful contrast, enhancing the cookie experience during a charming gathering with friends. Mint Tea: With its refreshing notes, mint tea serves as a soothing beverage that complements the rich flavors of the Pistachio Pudding Cookies. Expert Tips for Pistachio Pudding Cookies Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier mixing and a smoother dough texture, enhancing your Pistachio Pudding Cookies. Chill the Dough: Don’t skip the chilling step! Refrigerating the cookie dough for at least 30 minutes improves texture, resulting in thicker and chewier cookies. Watch the Bake Time: Keep a close eye on the cookies during the last few minutes of baking; remove them when set but not overly golden to prevent dryness. Customize Flavors: Feel free to experiment! Swap out pistachio pudding mix for flavors like chocolate or butterscotch to create your own unique twist on these delightful cookies. Add Extra Crunch: Sprinkle some chopped pistachios on top before baking for an additional layer of flavor and a lovely presentation. Storage Solutions: To keep your cookies fresh, store them in an airtight container at room temperature for up to a week, or freeze them for longer enjoyment! Pistachio Pudding Cookies: Fun Variations Await! Mix things up with your Pistachio Pudding Cookies for new and exciting flavors that tantalize your taste buds! Alternative Pudding Flavor: Substitute pistachio pudding with chocolate or butterscotch for a delicious twist. Each flavor brings its own character, creating a delightful surprise in every bite. Nut-Free Delight: Omit chopped pistachios and add extra white chocolate chips or even dried cranberries for added sweetness and texture. This variation ensures even those with nut allergies can enjoy these cookies! Vegan Cookie Version: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use coconut oil instead of butter for a plant-based treat. These cookies will still be soft and chewy, proving that vegan baking can be just as delicious! Add Spices: Mix in a pinch of cinnamon or cardamom to the dry ingredients for an extra depth of flavor. The warmth of spices beautifully complements the nutty cherry of the pistachios! Charming Ugliness: Skip the food coloring for a more rustic look! Embrace the natural color of the cookies for a homemade touch. They’ll still taste amazing, proving that it’s all about the flavor! Chocolate-Dipped Treats: Once cooled, dip half of each cookie in melted chocolate for an indulgent touch. It adds a layer of richness and a beautifully sophisticated finish. Double Chocolate Cookies: For real chocolate lovers, swap in dark chocolate chips instead of white chocolate. The combination of rich cocoa and pistachio is simply heavenly. Fruity Twist: Experiment by folding in some dried fruits like cherries or apricots alongside the chocolate chips for a unique flavor combination. The sweetness of dried fruit enhances the overall experience while keeping it surprising! Feel free to also explore combinations with your favorite recipes, like pairing these cookies with Kitchen Sink Cookies or delighting in the tangy flavor of Lemon Sugar Cookies! Make Ahead Options These Pistachio Pudding Cookies are fantastic for meal prep, saving you time during busy weeknights! You can prepare the cookie dough and refrigerate it up to 24 hours in advance; simply wrap it tightly in plastic wrap to maintain freshness and prevent any drying out. Additionally, the baked cookies can be stored in an airtight container at room temperature for up to 1 week, ensuring you savor their soft and chewy texture. When you’re ready to enjoy, bake the chilled dough directly from the fridge for 12-14 minutes until lightly golden, and press some extra white chocolate chips on top for that fresh-out-of-the-oven feel. This way, you’ll have delicious, freshly baked Pistachio Pudding Cookies with minimal effort, perfect for any occasion! How to Store and Freeze Pistachio Pudding Cookies Room Temperature: Store cookies in an airtight container for up to 1 week to maintain their soft and chewy texture. Enjoy them as a delightful treat anytime! Fridge: If you prefer a cooler cookie, these can be kept in the fridge for up to 2 weeks. Just ensure they’re in a sealed container to prevent them from drying out. Freezer: For longer storage, place cookies in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before indulging in your delicious Pistachio Pudding Cookies. Reheating: If you desire a warm cookie experience, gently reheat in the microwave for about 10-15 seconds, allowing the white chocolate to become gooey again. Enjoy! Pistachio Pudding Cookies Recipe FAQs How do I know if my pistachio pudding mix is fresh? You’ll want to check for any clumps or a stale smell. Fresh pudding mix is usually powdery and has a pleasant pistachio aroma. If it’s been in the pantry for a while, it’s best to replace it for the best flavor in your Pistachio Pudding Cookies! How should I store Pistachio Pudding Cookies? Store your cookies in an airtight container at room temperature for up to one week. This will help maintain their delightful soft and chewy texture. If you prefer them chilled, they can last up to two weeks in the refrigerator, just remember to seal them properly to prevent drying out! Can I freeze Pistachio Pudding Cookies? Absolutely! To freeze, let the cookies cool completely first. Then, place them in a single layer in a freezer-safe bag, ensuring they’re sealed tightly to avoid freezer burn. They will stay fresh for up to three months. To enjoy, simply let them thaw at room temperature, or microwave them for about 10-15 seconds to warm them up! What can I do if my cookie dough is too sticky? If your dough is sticky after mixing, try chilling it for a bit longer—30 minutes should work wonders! This will help firm up the dough and make it easier to scoop. You can also add a sprinkle of flour gradually until it reaches the desired consistency. Are there any nut allergies I should consider? Yes! These cookies contain pistachios, which can trigger nut allergies. For those with nut sensitivities, you can either omit the pistachios entirely or substitute them with other ingredients like additional chocolate chips or a different crunchy element such as sunflower seeds. What’s the best way to add flavor variations to these cookies? You can easily switch up the pudding flavor—try chocolate, butterscotch, or even vanilla for a lovely twist! And if you’d like, replace the white chocolate chips with dark or milk chocolate. Just remember to adjust the sugar amounts based on the sweetness of the new ingredients. Enjoy experimenting with your Pistachio Pudding Cookies Recipe FAQs! Pistachio Pudding Cookies: Soft Chewy Bliss in Every Bite Pistachio Pudding Cookies are soft, chewy, and festive, making them a delightful treat for any occasion. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 14 minutes minsChill Dough 30 minutes minsTotal Time 1 hour hr 14 minutes mins Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Base2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option1 box instant pistachio pudding mix can be swapped with other pudding flavors1 teaspoon baking soda ensure it's fresh for best results½ teaspoon salt use kosher salt for milder tasteFor the Sweetness½ cup light brown sugar substitute with dark brown sugar for richer flavor½ cup granulated sugar adjust for desired sweetnessFor Richness½ cup unsalted butter bring to room temperature1 teaspoon clear vanilla extract substitute with almond extract for twist1 large egg ensure at room temperatureFor the Mix-Ins1 cup white chocolate chips can swap for milk chocolate chips or omit½ cup chopped pistachios or use walnuts/pecans if desiredOptional Enhancementsfood coloring optional for enhancing color Equipment mixing bowlElectric mixercookie scoopBaking sheetParchment paper Method Step‑by‑Step InstructionsMix dry ingredients: whisk together all-purpose flour, instant pistachio pudding mix, baking soda, and salt in a medium bowl. Set aside.Cream butter and sugars: combine softened unsalted butter, light brown sugar, and granulated sugar in a large mixing bowl. Beat until light and fluffy.Incorporate egg and vanilla: add the egg and clear vanilla extract to the creamed mixture, blending until smooth.Combine dry and wet ingredients: gradually add dry ingredients to the wet mixture with the mixer on low speed. Mix until just combined.Fold in add-ins: gently fold in white chocolate chips and chopped pistachios until evenly distributed.Chill dough: cover bowl and refrigerate dough for at least 30 minutes.Preheat oven: while dough chills, preheat oven to 325°F (163°C) and prepare baking sheet with parchment paper.Scoop and bake: drop rounded tablespoons of dough onto the baking sheet and bake for 12-14 minutes until edges are golden.Cool: remove from oven and add extra white chocolate chips while warm. Cool on baking sheet for 5 minutes before transferring to wire rack. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 30mgSugar: 10gVitamin A: 2IUCalcium: 15mgIron: 1mg NotesCookies can be stored at room temperature for up to 1 week, in the fridge for up to 2 weeks, or frozen for up to 3 months. Reheat in microwave for warm experience. Tried this recipe?Let us know how it was!
