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These pistachio pudding cookies are soft, chewy and full of nutty flavor with a pretty green color that makes them stand out on any dessert table. The instant pudding mix keeps each cookie moist and tender, giving them that bakery-style bite that stays soft for days. White chocolate chips melt into the dough for creamy sweetness that balances the nutty flavor perfectly. With crisp edges, rich aroma and a chewy center, these cookies deliver mouthwatering texture and taste in each bite.
Pistachio pudding cookies are soft, chewy and sweet with a hint of nutty flavor. The pudding mix keeps them tender, while white chocolate chips add creamy balance.
You might also like to try pistachio tiramisu, pistachio biscotti, pistachio muffins, pistachio eclairs or chocolate chip pudding cookies.
Why You’ll Love It
Soft texture: Instant pistachio pudding mix makes the cookies tender and moist.
Nutty flavor: Pistachio pudding and chopped nuts add just the right amount of earthy sweetness.
Easy to make: The dough comes together fast with basic pantry ingredients.
Festive look: The bright green color makes them perfect for holidays or special occasions.
Perfect balance: White chocolate chips add a creamy sweetness that complements the pistachio flavor.
Pistachio Pudding Mix Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Softened butter adds richness and helps create that chewy texture.
Sugars: A mix of white and brown sugar provides sweetness and keeps the edges crisp.
Egg: Helps bind the ingredients and adds moisture.
Pistachio instant pudding mix: Brings flavor, color and that soft pudding cookie texture.
Flour: Builds structure while keeping the cookies light.
Baking powder and baking soda: Give lift and keep them soft.
White chocolate chips: Add creamy, sweet contrast to the nutty dough. These are optional but they do pair well with the pistachio flavor.
How to Make Pistachio Pudding Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cream butter and sugars: Beat until smooth and light so the dough starts airy.
Add egg: Mix until fully incorporated and glossy.
Combine dry ingredients: Add flour, pudding mix, baking powder and baking soda.
Fold in chocoate chips: Mix until evenly combined.
Form dough balls: Scoop dough onto a cookie sheet lined with parchment paper.
Bake and cool: Bake until edges are lightly golden, then place on a cooling rack to cool completely.
Substitutions and Variations
Salted butter: Unsalted butter works just as well if you prefer, just add a small pinch of salt.
Change the pudding flavor: Replace the pistachio pudding mix with vanilla or butterscotch for a different twist.
Add mix-ins: Fold in semi-sweet chocolate chips, butterscotch chips or chopped cherries for extra flavor and color.
Add crunch: For a little extra texture, try folding ½ cup of chopped pistachios into your cookie dough. You can also press chopped pistachios into the top of your cookies before baking them.
Boost the aroma: Add a little almond extract to enhance the nutty pistachio flavor. Vanilla extract adds a complementary note of flavor.
Deepen the color: A few drops of green food coloring will make the cookies a brighter green shade. Using only the pistachio pudding mix results in a light green dough.
Enhance the aroma: Add a little almond extract to boost the nutty pistachio notes.
Make it gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour for a version everyone can enjoy.
Serving Suggestions
For St Patrick’s Day: Enjoy the cookies with Lucky Charms donuts and a shamrock shake.
With other pistachio treats: Pistachio chocolate chip cookies and cranberry pistachio wreath cookies would be so good on a dessert platter.
With a cup of coffee: Cafe con miel or an iced gingerbread latte pair well with pistachio cookies.
On a cookie tray: Serve these with banana pudding cookies, chocolate thumbprint cookies and white chocolate raspberry cookies.
How to Store Pistachio Pudding Cookies
Store: Keep cookies in an airtight container at room temperature for up to 5 days.
Freeze dough: Place pistachio pudding cookie dough balls in a sealed bag and freeze for up to 3 months.
Freeze baked cookies: Once cool, freeze in airtight containers for up to 2 months.
Thaw: Let frozen cookies or frozen cookie dough balls sit at room temperature before baking or reheating.
Reheat: Microwave cookies for about 10 seconds to bring back that soft texture.
Top Tips
Mix well: Make sure there are no dry pockets of pudding mix left in the dough. I like to use a spatula to turn the dough over on itself a few times to make sure everything is thoroughly combined.
Chill the dough: Refrigerate for 30 minutes before baking to minimize the cookies spreading while baking.
Add pistachios: Press chopped pistachios on top before baking for extra crunch.
Use parchment: Line baking sheets for easy cleanup and even baking.
Pistachio Pudding Mix Cookies FAQs
It keeps them soft and chewy while adding pistachio flavor and that signature green color.
Yes. Refrigerate the dough up to 48 hours or freeze it in dough balls for later use.
Sure. The pudding mix gives a natural green tint, but a few drops of green food coloring enhances it if you prefer brighter cookies.
Pistachio Pudding Cookies Recipe
Pistachio Pudding Cookies
Equipment
- Cookie Scoop 1 ½-Tablespoon Size
Ingredients
- ½ Cup salted butter
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 egg, large
- 1 Package pistachio pudding mix, 3.4-Ounce
- 1 ½ Cups all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- 1 Cup white chocolate chips
Instructions
- Preheat the oven to 350°F.
- Add butter and sugars to a large mixing bowl.
- Use an electric hand mixer to cream the ingredients together until smooth and creamy, making sure the sugar is fully dissolved.
- Whisk in the egg for about a minute, giving it time to fully incorporate with the creamed sugar.
- Lower the speed of the mixer and gently whisk in the flour, pudding mix, baking powder, and baking soda.
- Once the wet and dry ingredients are homogenous, fold in the white chocolate chips.
- Use a large spoon or a standard size cookie scoop to drop balls of dough onto a parchment lined baking sheet.
- At this point, chill the cookies for 30 minutes if you have time (to stop them spreading on the cookie sheet).
- Bake for 11 minutes.
- Let the cookies cool on the pan for a few minutes before moving them to a wire cooling rack.
Notes
Chill the dough: Refrigerate for 30 minutes before baking to minimize the cookies spreading while baking.
Add pistachios: Press chopped pistachios on top before baking for extra crunch.
Use parchment: Line baking sheets for easy cleanup and even baking.
Nutrition
Light and fluffy pistachio pudding cookies bring buttery richness and soft, chewy texture to every bite. The pudding mix creates a tender crumb, while white chocolate adds a sweet contrast to the nutty pistachio flavor. Perfect for pistachio lovers, cookie swaps, holidays or “just because”, these pretty pistachio cookies look bright with their festive green color, taste incredible and store beautifully, staying soft and moist for days.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
