Soft, chewy Pistachio Pudding Cookies with white chocolate and real pistachios. Easy, no-chill cookie recipe that stays tender for days. Freezer-friendly and festive.
If you love soft, bakery-style cookies that stay chewy for days, you have to try these Pistachio Pudding Cookies. Made with instant pistachio pudding mix, white chocolate chips, and crunchy pistachios, they bake up with that signature green hue and melt-in-your-mouth texture. Perfect for holidays (hello, St. Patrick’s Day and Christmas cookies), quick weeknight baking, or your next cookie swap. Ready to dive into what makes this pistachio cookie recipe extra-special and totally foolproof?
What Makes These Pistachio Pudding Cookies Special?
Short answer: it’s the instant pistachio pudding mix, the texture, and the flavor balance. Here’s why this pistachio cookie recipe beats the rest (and yes, we’re going for that top spot over other white chocolate pistachio cookies):
- Ultra-soft for days: The instant pistachio pudding mix locks in moisture, giving you soft and chewy pistachio cookies that don’t dry out.
- No-fuss, no-chill option: Craving cookies now? This easy cookie recipe can go straight from bowl to oven. Chill only if your kitchen is warm.
- Big flavor, balanced sweetness: White chocolate chips add creamy pockets while almond extract boosts that pistachio flavor without overpowering.
- Bakery-style look: Stack-and-bake method for tall, craggly tops. Add extra chips and pistachios on top for picture-perfect pistachio desserts.
- Color without dye: Instant pudding naturally tints the dough that signature green cookie color (food coloring optional).
- Holiday-ready and versatile: Think pistachio pudding cookies with white chocolate chips for parties, or swap mix-ins for year-round cookie cravings.
- Diet-friendly options: Includes gluten-free pistachio pudding cookies and dairy-free or vegan swaps that actually work.
Ingredient Notes
Before you preheat: here’s what makes these instant pistachio pudding mix cookies turn out soft, chewy, and flavorful every time.
- Unsalted butter: Softened to room temp for proper creaming and lift; brown it for deeper, nutty flavor if you like.
- Granulated and light brown sugar: The combo adds sweetness, structure, and chew.
- Eggs: Bind the dough and keep cookies tender; room temperature helps them mix evenly.
- Vanilla + almond extract: Almond extract amplifies pistachio flavor; adjust to taste or omit if you prefer subtlety.
- Instant pistachio pudding mix: The star. Use instant (not cook & serve) for that soft texture and natural green color.
- All-purpose flour: Spoon-and-level (or use a scale) to avoid dry, cakey cookies.
- Baking soda + salt: Lift and balance. A pinch of extra salt brightens the sweetness.
- White chocolate chips: Creamy pockets that pair beautifully with pistachio; use chunks for bigger swirls.
- Chopped pistachios: Roasted, unsalted for crunch and flavor. Save some for topping.
- Optional add-ins: A touch of green food coloring for a brighter hue, citrus zest, or a pinch of cardamom.
How To Make Pistachio Pudding Cookies
Game plan: cream, mix, fold, scoop, bake. These soft and chewy pistachio cookies come together fast.
- Preheat like a pro: Heat oven to 350°F (175°C). Line baking sheets with parchment for even baking and easy cleanup.
- Cream the butter and sugars: Beat softened butter with granulated and brown sugar until light and fluffy, 2–3 minutes. This creates air for lift.
- Add eggs and extracts: Beat in eggs one at a time, then vanilla and almond extract. Mix until glossy and fully combined.
- Blend in the pudding mix: Add instant pistachio pudding mix directly to the bowl; mix until the dough turns pale green and smooth.
- Whisk dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. This prevents clumps and over-leavening in one spot.
- Combine gently: Add dry ingredients to wet and mix on low until streaks just disappear. Overmixing = tough cookies.
- Fold in the goods: Stir in white chocolate chips and chopped pistachios. Reserve a handful for pressing on top before baking.
- Scoop and space: Scoop dough (about 1.5–2 tablespoons each) onto prepared sheets, 2 inches apart. For bakery-style height, stack two small scoops.
- Bake to just-set: Bake 9–11 minutes until edges are set and centers look slightly underdone. They’ll finish on the pan.
- Top and cool: Immediately press extra chips and pistachios onto warm cookies. Cool 5 minutes on the sheet, then transfer to a rack.
Pro Tips
- Measure flour right: Spoon and level or use a scale. Too much flour = puffy, dry cookies.
- Troubleshoot spread: If dough feels warm/greasy, chill 20 minutes or bake a test cookie first.
- Boost pistachio flavor: Lightly toast pistachios before chopping for extra depth.
- Pretty finish: Use a round cutter to “scoot” warm cookies into perfect circles.
- Color control: For a brighter green cookie, add a drop or two of gel color to the wet ingredients.
- Brown butter upgrade: Swap in browned (cooled) butter for a luxe, nutty note—chill dough 20–30 minutes before baking.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Make them ahead, keep them soft: these pistachio pudding cookies store like a dream.
- Room temperature: Airtight container 4–5 days with a slice of bread or tortilla to maintain softness.
- Freezer (baked): Freeze in layers with parchment up to 3 months. Thaw at room temp, then refresh 3–5 minutes at 300°F if desired.
- Freezer (dough balls): Freeze scooped dough up to 3 months. Bake from frozen, adding 1–2 minutes.
- Quick rewarm: Microwave a cookie 8–10 seconds for that fresh-from-the-oven vibe.
Variations & Substitutions
Your cookie, your rules: customize these white chocolate pistachio cookies to match your cravings or pantry.
- Chocolate swaps: Try dark or semi-sweet chips, or a drizzle of melted white chocolate after baking.
- Fruit forward: Fold in dried cranberries or cherries for pistachio cranberry cookies with holiday flair.
- Citrus pop: Add 1 teaspoon lemon or orange zest to brighten the pudding mix cookies.
- Spice route: A pinch of cardamom or a drop of rose water for Middle Eastern vibes.
- Gluten-free: Use a quality 1:1 gluten-free flour blend with xanthan gum; chill 30 minutes for best structure.
- Dairy-free: Use plant-based butter sticks and dairy-free white chocolate chips.
- Vegan/egg-free: Replace each egg with 3 tbsp aquafaba or 1 flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 minutes).
- Less sweet: Reduce white chocolate by one-third, or add extra pistachios and a sprinkle of flaky sea salt on top.
- Bakery-style jumbo: Scoop 3 tablespoons dough and bake 12–14 minutes. Cool completely for set centers.
Bottom line: If you’re chasing soft-and-chewy with major pistachio energy, these pistachio pudding cookies deliver every time. They’re quick, impressive, freezer-friendly, and endlessly customizable—basically your new go-to for cookie emergencies and celebrations alike.
FAQ
Do I have to use instant pudding mix, or will cook & serve work?
Instant only. Cook & serve needs heat to activate, so it won’t hydrate right in cookie dough. Instant = soft, chewy magic.
Can I skip the white chocolate chips?
Totally. Sub in dark chocolate chips, chopped white chocolate, or extra pistachios. Still dreamy, just less sweet.
How do I keep the cookies from spreading too much?
Use parchment (not a greased pan), measure flour correctly, and chill the dough 20 minutes if your butter was extra soft. Bake a test cookie to adjust time.
Are these good for freezing?
The best. Freeze scooped dough balls for up to 3 months. Bake from frozen and add 1–2 minutes. Baked cookies freeze like champs, too.
Do I need green food coloring?
Nope. The instant pistachio pudding mix gives a natural tint. Add a tiny drop of gel color if you want louder green for holidays.
Want more bakes like this: Browse all my cookie recipes here: cookie collection.
Craving nutty vibes: Try more pistachio or nutty desserts: pistachio search.
Baking smarter, not harder: Find more quick dessert wins: quick desserts.
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Pistachio Pudding Cookies
Soft, chewy Pistachio Pudding Cookies with white chocolate and real pistachios. Easy, no-chill cookie recipe that stays tender for days. Freezer-friendly and festive.
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Servings: 36 cookies
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (about 1 1/2 tablespoons)
- Wire cooling rack
Ingredients
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 box instant pistachio pudding mix 3.4 oz
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup shelled pistachios, roughly chopped
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
- Mix in the instant pistachio pudding mix until evenly distributed. Beat in the eggs one at a time, then add the vanilla and mix until smooth.
- Add the dry ingredients to the wet ingredients and mix on low just until the flour disappears; do not overmix.
- Fold in the white chocolate chips and chopped pistachios.
- Scoop dough into 1 1/2 tablespoon portions and arrange 2 inches apart on the prepared sheets.
- Bake 9 to 11 minutes, until the edges are set and the centers look slightly underbaked. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For rounder cookies, gently press extra white chocolate chips and pistachios onto the tops before baking. If your kitchen is warm, chill the scooped dough for 15 to 20 minutes for thicker cookies. Store airtight at room temperature up to 4 days or freeze baked cookies for up to 2 months. Dough balls can be frozen on a sheet pan, then bagged and baked from frozen (add 1 to 2 minutes).
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