Pistachio Pudding Cookies Recipe

Say hello to your new favorite cookie: soft, chewy, nutty little bites of pure joy. These Pistachio Pudding Cookies are buttery and golden around the edges, with an irresistibly tender center thanks to a secret ingredient—instant pudding mix! Lightly crunchy pistachios and sweet white chocolate chips make every bite a dreamy mix of textures and flavors. Perfect for holidays, cookie exchanges, or anytime you need a sweet treat with a twist!

Why You’ll Love This Recipe

• Ultra Soft & Chewy: The pudding mix makes these cookies melt-in-your-mouth tender.
• Flavor-Packed: Pistachios + a hint of almond + vanilla = next-level nutty goodness.
• No Chill Time: Yep, you can bake these beauties right away—no waiting around.
• Crowd Favorite: These cookies disappear fast. Trust me, everyone will ask for the recipe.

Ingredients

Here’s what you’ll need to make these dreamy pistachio cookies (no stress, just good stuff):

• All-Purpose Flour: The base of your cookie dough—classic and reliable.
• Baking Soda: Gives the cookies a little lift and helps with that soft texture.
• Salt: Just enough to balance the sweetness and enhance the other flavors.
• Instant Pistachio Pudding Mix: The magic ingredient! Adds flavor, moisture, and softness.
• Unsalted Butter: Softened and ready to cream—this brings all the richness.
• Light Brown Sugar: Adds moisture and a touch of molasses-y depth.
• Granulated Sugar: For sweetness and that slight crisp edge.
• Eggs: Bind everything together and add richness.
• Vanilla Extract: Always a must for warm, bakery-style flavor.
• Almond Extract: Optional, but it seriously takes the pistachio vibes to the next level.
• Chopped Pistachios: For crunch and nutty flavor—lightly salted or unsalted both work!
• White Chocolate Chips: Optional, but highly recommended for that creamy, melty sweetness.

Note: You’ll find all the ingredient measurements in the recipe card just below this article!

How to Make the Recipe

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and pistachio pudding mix. Set aside.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with the brown and granulated sugars for 2-3 minutes until light and fluffy. This step gives you those perfectly soft centers.

Step 4: Add the Wet Ingredients

Add the eggs, vanilla extract, and almond extract (if using) to the butter mixture. Beat until fully combined and creamy.

Step 5: Combine the Dough

Gradually mix in the dry ingredients in three additions. Stir until just combined—don’t overmix or you’ll lose that soft, chewy texture.

Step 6: Fold in the Goodies

Use a spatula or wooden spoon to fold in the chopped pistachios and white chocolate chips. This is where it all starts to look (and smell!) irresistible.

Step 7: Scoop and Bake

Scoop tablespoon-sized portions of dough and place them 2 inches apart on your prepared baking sheets. Bake for 9–11 minutes, until the edges are set and just golden.

Step 8: Cool and Enjoy

Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. Then? Enjoy warm or fully cooled—either way, you’re in for a treat.

Pro Tips for Making the Recipe

• Use room temperature butter: It creams better and traps air for fluffier cookies.
• Don’t skip the pudding mix: It’s the key to that melt-in-your-mouth texture.
• Slightly underbake for softness: The cookies will firm up as they cool.
• Want picture-perfect cookies? Press a few extra pistachios or white chocolate chips on top before baking.

How to Serve

• Cookie Platter Star: Perfect for holiday trays, bake sales, or dessert buffets.
• With Ice Cream: Try sandwiching a scoop of vanilla or pistachio ice cream between two cookies.
• Afternoon Pick-Me-Up: Pair with coffee, tea, or a cold glass of milk—you choose the mood.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 5 days (but let’s be real—they rarely last that long).

Freezing

You can freeze the baked cookies or the raw dough balls! Just freeze on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.

Reheating

Pop a cookie in the microwave for 8–10 seconds for that fresh-from-the-oven warmth. So good.

FAQs

Can I use a different flavor of pudding mix?
You can, but the pistachio flavor is what makes these cookies special. Vanilla or white chocolate pudding might work, but you’ll miss that signature nutty taste.

Do I have to use white chocolate chips?
Not at all! You can skip them or swap in dark chocolate, milk chocolate, or even dried cranberries for a twist.

Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours before baking. Bring it to room temp for easier scooping.

How do I know when the cookies are done?
Look for set edges and slightly soft centers. They’ll continue to cook a little on the hot baking sheet after you pull them from the oven.