These Pistachio Pudding Cookies are soft, chewy, and full of nostalgic flavor. The instant pistachio pudding mix gives them a unique texture and color, while the combination of white chocolate chips and chopped roasted pistachios adds creamy sweetness and crunch. Perfect for holidays, cookie swaps, or everyday snacking.

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Irresistible Pistachio Pudding Cookies: The Ultimate Easy Dessert Recipe

Every December my cousins and I hold a cookie swap. One year I arrived with bright-green pistachio pudding cookies dotted with melted white chocolate chips. They vanished before Grandma’s famous snickerdoodles even cooled! Everyone begged for the recipe, so I promised I’d write a complete, fool-proof guide. Today I’m sharing that family-approved cookie recipe — soft, chewy, vibrantly green, and bursting with pistachio flavor — so you can steal the show at your next bake sale or weeknight dessert craving.

How to Make the Best Recipe for Pistachio Pudding Cookies?

dd🍀 Chef’s Tip: Use unsalted butter and beat it with both sugars together until light and fluffy for at least two minutes—this traps air for taller cookies.

🔥 Quick Tip: If you love crisp edges, add two extra minutes to the bake time but watch closely—green dough hides browning.

Tips for Achieving the Ideal Cookie Texture

• Use room temperature butter and eggs for smoother mix.

• Chill dough if the oven is still heating; cold dough equals thick, bakery-style cookies.

• For ultra-soft centers, remove from oven when centers still appear glossy.

What are the Key Ingredients in Pistachio Pudding Cookies?

Importance of Pistachio and Pudding Mix

The pistachio pudding mix locks in moisture and adds instant pistachio flavor without extra extract. Real chopped pistachio pieces provide crunch so every bite feels luxe.

Using Butter and Sugar for Optimal Softness

Creaming butter with two kinds of sugar builds air pockets for a tender crumb. Brown sugar ensures soft and tender middles while granulated sugar gives that slight shell for perfect texture.

Incorporating Almond Extract for Enhanced Flavor

Just a dash makes the pistachio notes pop. Too much overpowers—½ tsp is the sweet spot.

Why Use Pistachio Pudding Mix in Your Cookies?

Benefits of Instant Pistachio Pudding Mix

• Adds cornstarch, which keeps cookies soft and chewy.

• Infuses nutty flavor and natural tint.

• Acts as a moisture sponge so cookies stay fresh days longer.

Achieving Vibrant Flavor and Color

If you crave vivid St-Patrick’s-Day green, add gel food coloring. It boosts green color without altering dough consistency.

How Do You Ensure Soft and Chewy Pistachio Pudding Cookies?

Chilling Your Cookie Dough

A 30-minute chill firms butter fat, preventing excessive spread and yielding thicker cookies.

Proper Baking Techniques for Even Texture

Rotate sheets halfway; bake one sheet at a time on the middle rack for even heat.

Can You Customize Your Pistachio Cookies?

Additions like White Chocolate Chips or Nuts

Swap white chocolate chips for semi sweet chocolate chips or add dried cranberries for a holiday-ready dessert.

Using Food Coloring for Festive Treats

Stir in red sprinkles for Christmas, pastel dragees for Easter—these cookies are endlessly festive.

❄️ Chef’s Tip: Flash-freeze dough balls on a baking sheet before bagging; they won’t stick.

Key Takeaways

• Pistachio pudding cookies rely on instant pistachio pudding mix for unbeatable moisture and flavor.

• Properly creamed butter, chilled dough, and monitored bake time guarantee soft and chewy centers with golden edge crunch.

• Custom add-ins like almond extract, white chocolate chips, and gel food coloring make this an adaptable recipe for any dessert table.

• Friends who tried this recipe and faithfully followed the recipe rave about its balanced sweetness and the fact that it all comes together in one bowl. They love how the cookies emerge golden brown on the edges while staying pillowy in the middle—even when using a nostalgic box of pistachio Jell-O (yes, classic jello brand) pudding. One baker found that adding just 1.5 extra minutes of oven time kept the centers gooey yet ensured those picture-perfect rims.

FAQ

1. Can I skip the green food coloring?
   Yes—natural tint from the pistachio pudding mix still shows.

2. Why chill the dough?
   Cold fat melts slowly, so cookies stay thick.

3. Can I reduce sugar?
   Cut ¼ cup without affecting dough structure.

4. Is salted butter okay?
   Use it, but omit additional salt.

5. How do I make them gluten-free?
   Substitute cup-for-cup gluten-free flour and add ½ tsp xanthan gum.

6. Will the pistachio pieces burn?
   No—inside dough they toast gently.

7. Can I double the recipe?
   Absolutely—use a stand mixer to keep the mix even.

8. Why are my cookies flat?
   Butter too warm or skipping chill time.

9. How long should I bake frozen dough balls?
   12-14 minutes, watching for set edges.

10. Do I need a silicone mat?
    Parchment or a greased cookie sheet both work.

11. Can I flavor with pistachio paste?
    Add 1 Tbsp; reduce butter by the same weight.

12. Cookies too green?
    Next time skip extra dye—natural pale green is classic.

Ready to preheat? Gather that instant pudding, cream your butter, and let the kitchen smell like sweet, nutty victory. Once you taste these pistachio pudding cookies, you’ll wonder how any cookie jar ever survived without their bright crunch and emerald charm. Happy baking!

If you love soft, nostalgic desserts like these Pistachio Pudding Cookies, don’t miss our Easy Tiramisu for a no-bake Italian classic or this creamy Banana Pudding that’s always a crowd favorite. Looking for something unique? Try the glossy crunch of Tanghulu, or indulge in our ultra-decadent Strawberry Cheesecake Cinnamon Rolls. For lovers of vintage bakes, we highly recommend our Old-Fashioned Custard Pie and Old-Fashioned Banana Pudding—simple, classic, and so satisfying. And if you’re planning a celebration, this dreamy Ice Cream Cake is the perfect frozen treat to pair with cookies.

Pistachio Puddin History

Pistachio Pudding Cookies Recipe

These Pistachio Pudding Cookies are soft, chewy, and full of nostalgic flavor. The instant pistachio pudding mix gives them a unique texture and color, while the combination of white chocolate chips and chopped roasted pistachios adds creamy sweetness and crunch. Perfect for holidays, cookie swaps, or everyday snacking.

5 from 1 vote

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Course: Dessert, Snacks

Cuisine: American

Keyword: pistachio cookies, pistachio cookies with white chocolate, pistachio pudding cookies, pudding cookie recipe, soft pistachio cookies

Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 36 medium cookies

Calories: 165kcal

Author: Culinary Schools

Equipment

• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Cookie scoop (1½ tbsp)
• Baking sheets
• Parchment paper
• Cooling rack

Ingredients

1x2x3x

• ▢ 1 cup 225 g unsalted butter, room temperature
• ▢ ¾ cup 150 g light brown sugar
• ▢ ½ cup 100 g granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon almond extract optional, boosts pistachio flavor
• ▢ 1 box 3.4 oz / 96 g instant pistachio pudding mix
• ▢ 2 –3 drops green gel food coloring optional for a brighter hue
• ▢ 2 ¾ cups 345 g all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 1 cup 120 g roasted shelled pistachios, roughly chopped
• ▢ 1 cup 170 g white chocolate chips

Instructions

• Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment.
• In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy—about 2 minutes.
  
• Add eggs one at a time, beating well and scraping the bowl after each. Mix in vanilla and, if using, almond extract.
• Beat in the dry pistachio pudding mix plus gel coloring until fully blended.
  
• Whisk flour, baking powder, and salt in a separate bowl. With the mixer on low, add the dry ingredients just until a soft dough forms.
  
• Fold in pistachios and white chocolate chips. Cover and chill the dough for 30 minutes.
  
• Scoop 1½-tablespoon balls (a cookie scoop works great) and arrange 2 inches apart on prepared sheets.
  
• Bake 11–12 minutes, until golden brown on the edges but centers still look slightly soft.
  
• Cool on the pan 5 minutes, then transfer cookies to a rack to cool completely.

Video

Notes

For puffier cookies, chill the dough for 60 minutes instead of 30.
Don’t overbake—cookies should look slightly underdone in the center.
Use roasted salted pistachios for more flavor contrast.
Use a silicone baking mat instead of parchment for more even bottoms.
Add a pinch of cardamom for a Middle Eastern flavor twist.

Variations
Swap white chocolate chips for dark or milk chocolate
Add chopped dried cranberries or cherries for color and tartness
Use almond extract only and skip vanilla for a more distinct nutty flavor
Drizzle with melted white chocolate after baking for decoration
Make cookie sandwiches by filling two cookies with pistachio buttercream

Nutrition

Serving: 1cookie | Calories: 165kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 85mg | Fiber: 0.5g | Sugar: 12g

Nutrition Disclaimer

The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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