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.
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Servings: 36 medium cookies
Calories: 165kcal
Equipment
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Cookie scoop (1½ tbsp)
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 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
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.