These super fun and chewy Pistachio Pudding Cookies are such a tasty treat! They are extra soft and colorful thanks to the pistachio pudding mix.
Loaded with nutty pistachios and sweet white chocolate chips for a delicious tender cookie with a great chewy texture!
Of course, you know that cookies are my favorite part of the holidays, right?! I can always find a good excuse to make delicious cookies any time of year, but there's something special about Christmas cookies.
These pistachio cookies are the perfect festive sweet treat for Christmas or any time of year for that fact!
Their green color also makes them great for St. Patrick's Day and even Easter too, just like these Grinch Sugar Cookies!
These soft cookies are colored by the instant pistachio pudding mix. You can add extra food coloring if you want an extra vibrant green cookie. Which I highly recommend.
When I first heard of pudding mix cookies I was so skeptical, but I tried it first with these Chocolate Chip Pudding Cookies, and I am so glad I did! It's a great way to get that soft texture, and you can make such a range of cookie flavors and colors this way too!
Quick and Easy
This easy cookie recipe only takes 20 minutes to make, so they're great for last-minute holiday cookie baking.
The addition of white chocolate chips in this recipe really makes the colors pop! Get creative and customize them with your favorite cookie fillings, or decorate them with frosting or festive icing on top!
For more creative and colorful cookie ideas, check out my Grasshopper Christmas Tree Cookies, these Rainbow Funfetti Cookies, or this Giant Sugar Cookie Pie with all your favorite holiday toppings for something a bit different!
Wet Ingredients. Butter, Pure Vanilla Extract, Eggs, Food Coloring (Optional)
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Salt, Instant Pistachio Pudding Mix, Powdered Sugar
Additions. Chopped Pistachios, White Chocolate Chips (Optional)
Supplies / Equipment
I like to gather all the supplies I will need to make cookies before I begin. It also helps to clean the kitchen and wife off counters. That way I'm not tripping over myself as I'm working in my kitchen. A few of my favorite supplies are:
- Kitchen Scale. I use this for accuracy in measuring and it's a life saver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line Cookie Sheet with parchment paper for easy clean up and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or ZipLoc Bags work great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with silicone spatula are all helpful
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How to Make Pistachio Pudding Cookies
Preheat the oven to 350 F Degrees and prepare two baking sheets by lining them with parchment paper or a silicone baking mat.
Start with all your ingredients at room temperature so that they mix together more easily.
In a large mixing bowl using a hand mixer, or in the bowl of a Stand Mixer, cream together the softened Butter, Granulated Sugar, and Brown Sugar. Scrape the sides of the bowl as needed to make sure you're using all the ingredients.
Next, add 1 Egg and 1 Egg Yolk, as well as the Vanilla Extract, and continue to cream the ingredients together.
Combine All-Purpose Flour, Baking Soda, Salt, and Pistachio Pudding together in a separate large bowl. Gradually add the dry ingredients to the wet ingredients to make the cookie dough. (Optional: Add a drop or two of Green Food Coloring for a brighter green color cookie.)
Add the White Chocolate Chips and chopped Pistachios into the cookie dough and hand stir them in to mix.
Scoop the cookie dough using a medium cookie scoop #50 placing the cookie dough balls 2 inches apart on a prepared cookie sheet.
Add a few White Chocolate Chips to the tops of each cookie (optional).
Bake at 350 Degrees F for 9-11 minutes. The edges of the cookies will be set and turned lightly golden when they are done.
Allow the cookies to sit on the baking sheet to cool for a few minutes before placing them on a wire rack to cool.
Storage and Freezing
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. These cookies are best if enjoyed within 2-3 days.
Freezing: Chewy pistachio cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking.
Substitutions & Variations
- Pistachio Crinkle Cookie Variation: When you scoop the cookie dough, roll the dough balls in Powdered Sugar, and chill the cookie dough in the refrigerator for 1 hour. Bake as directed to make Pistachio Pudding Crinkle Cookies! Make with these Gingerbread Crinkle Cookies for a holiday Christmas cookie tray!
- Use any kind of chocolate chips you like. Semi-sweet chocolate chips would taste great with the pistachio, as would Milk Chocolate.
- Almond Extract or Mint Extract is a great substitution for Vanilla in this recipe.
- If you want less of the pistachio flavor, but still want super soft green pudding cookies, then use Vanilla Pudding like in my Chocolate Chip Pudding Cookies recipe, but add a couple of drops of green food coloring too!
- You can use any brand of pudding from the grocery store, but I tend to use Jell-O pudding as I think it has a great flavor and color to it. Change up the flavors and colors to make your own version of these cookies too!
Softened Butter. Allow cold butter to sit on the counter for 1 hour. Butter that sits out longer will turn to mush and will not cream well in recipes. Cream Butter with sugars to create a light and fluffy mixture which is ideal for baking cookies.
Cookie Scoops. Using a cookie scoop to form the cookie dough balls will help with uniform baking.
Cooling Rack. Allow cookies to cool on the baking sheet while adding chocolate wafer and chocolate chips. Then move the cookies to a wire rack to fully cool.
Parchment Paper. I love to use parchment paper when baking. Cookies don't stick to parchment paper and it offers easy clean up too. You can also use a silicone mat if you prefer.
Measuring Ingredients. Use kitchen scales to accurately measure ingredients.
|All Purpose Flour||1 Cup||4 ½ Ounces||120 Grams|
|Bread Flour||1 Cup||4 ½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7 ½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||8 Ounces||130 Grams|
Have you tried this Pistachio Pudding Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you thought of these colorful cookies. It really does help!
More Fun Cookie Recipes
Pistachio Pudding Cookies with White Chocolate Chips
- ¾ cup Butter Softened
- 1 Egg plus 1 Egg yolk
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 105g
- 1 teaspoon Vanilla Extract or Almond Extract
- 2 cups All Purpose Flour 240g
- 1 teaspoon Baking Soda
- ½ teaspoon of Salt
- 1 3.4 ounce Pistachio Pudding Mix Instant Pudding
- Green Food Coloring optional
- 1 cup White Chocolate Chips
- ½ cup Pistachios Chopped
- ¾ cup Powdered Sugar Optional for Crinkle Cookies
- Preheat Oven to 350 F Degrees and line 2 baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl using a hand mixer, or use a Stand Mixer, cream together softened Butter, Granulated Sugar, and Brown Sugar. Scrape the sides of the bowl as needed to cream the ingredients together.
- Add 1 Egg and 1 Egg Yolk and Vanilla Extract and continue to cream the ingredients.
- Combine dry ingredients of All-Purpose Flour, Baking Soda, Salt, and Pistachio Pudding together in a bowl. Gradually add dry ingredients to wet ingredients.
- Optional: Add a drop or two of Green Food Coloring for a brighter green color cookie.
- Hand stir the White Chocolate Chips and chopped Pistachios into cookie dough.
- Scoop the cookie dough using a medium cookie scoop #50 placing the cookie dough balls 2 inches apart on a prepared cookie sheet.
- Add a few White Chocolate Chips to the tops of each cookie (optional).
- Bake at 350 Degrees F for 9-11 minutes. The edges of the cookies will be set and turned lightly golden when they are done.
- Allow the cookies to sit on the baking sheet to cool for a few minutes before placing on a wire rack to cool.
- Pistachio Crinkle Cookie Variation: When you scoop the cookie dough, roll the dough balls in Powdered Sugar, and chill the cookie dough in the refrigerator for 1 hour. Bake as directed to make Pistachio Pudding Crinkle Cookies!
- Salt: I tend to use salted butter in my cookies but if you use unsalted butter, add ¼ teaspoon of salt to the recipe.
- Store: Store in an airtight container at room temperature for up to 5 days. These cookies are best if enjoyed within 2-3 days.
- Freezing: Store in a sealed container and freeze for up to 3 months. Place parchment paper between each cookie to prevent sticking.