Pistachio pudding cookies are an easy treat that turns out soft and chewy every time. If you’re a fan of pistachios then you’ll go crazy for these cookies!
These pistachio pudding cookies are my most recent dessert obsession. . .and if you think you’ll be seeing dozens of variations on pudding cookies here in the coming months then you’re right.
Because these cookies are an absolute dream: chewy in the middle, crisp at the edges, and loaded with white chocolate chips and pistachios. You really can’t stop at just one!
Why you’ll love this pistachio cookies:
- They’re easy to make with simple, easy-to-find ingredients
- You don’t need a stand mixer! Just a hand mixer and a mixing bowl
- Adding instant pudding mix to the cookies gives them both a sweet pistachio flavor and helps make the cookies nice and chewy
- The dough doesn’t need to chill before baking so they can be in the oven just as fast as you can mix your cookies together
How to make your cookies
- Cream together butter, brown sugar, and granulated sugar until light and fluffy
- Beat in eggs, vanilla, pudding mix, and green food coloring, then mix in the dry ingredients
- Add white chocolate chips and shelled pistachios
- Use a rubber spatula to fold in the mix-ins
- Shape the dough into balls and arrange on ungreased, unlined baking sheets
- Bake 10 to 15 minutes, until just starting to turn golden around the bottom edges
Then transfer to wire racks to cool before serving.
Recipe notes and tips
• Just use the powdered pudding NOT the prepared pudding. I used Jello pistachio pudding. Be sure you use instant, not cook and serve!
• You can use whatever brand of pudding you can to find as long as it’s instant and 3.4 ounces in size.
• As with most cookies, you’ll want to ensure your butter is at room temperature before you start making your cookies. See below for info on how to tell whether butter is at room temp.
• I added a few drops of liquid food coloring (just the kind in the baking aisle at the grocery store) to my cookies to get a more vivid green than the pudding alone gave the cookies. You can use liquid or gel or simply omit the food coloring if you prefer.
• I tried these cookies both with salted and unsalted pistachios. Even though I like salty sweets, I preferred the cookies made with unsalted pistachios, but use what you like.
• If you’d rather, you can substitute regular chocolate chips for white chocolate chips.
• Don’t put cookie dough on hot baking sheets! Cool your baking sheets in between batches.
• The easiest way to cool baking sheets between baking bathes of cookies is to run the bottoms of the baking sheets under cold water for 20 seconds or so. Wipe the baking sheets dry and the baking sheets are ready for more dough. (Putting dough on hot baking sheets will cause the cookies to bake less evenly.)
How to store your cookies
Uneaten cookies can be stored in airtight containers at room temperature, layered with wax paper, for about 3 days.
They can also be frozen in the same manner for about 2 months. You can defrost your cookies at room temperature for an hour or two, or defrost them in the fridge overnight.
How to tell if butter is at room temperature
Room temp butter is crucial when you’re baking both so the ingredients mix properly and so your baked goods bake evenly. Butter can take anywhere from 20 minutes to an hour to come to room temperature; it just depends on the temperature of your kitchen.
Your butter is ready to use if, when you press it lightly with your finger, it gives slightly but still holds its shape.
If your butter is too soft it will smoosh (technical term) everywhere rather than holding its shape. If it’s still too cold, the butter won’t give at all.
To bring your butter to room temperature faster, you can cut it into smaller pieces—I usually cut cubes of butter lengthwise, then slice it into tablespoons. I don’t recommend microwaving the butter as that will cause it to soften unevenly.
Did you make these pistachio pudding cookies? That’s great! Leave me a comment and rating below! And post a pic on Instagram. Tag @theitsybitsykitchen so I can see!
Pistachio pudding cookies are a soft and chewy cookie that comes together easily with simple ingredients. The pistachio fans in your life will love them!
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3.4- ounce box instant pistachio pudding
- Green food coloring optional
- 1 1/2 cups white chocolate chips
- 1 cup roasted shelled pistachios coarsely chopped
- Preheat the oven to 350 degrees.
- Stir the flour, baking soda, and salt together in a medium mixing bowl—these are your dry ingredients. Set aside.
- Combine the butter and sugars in a large bowl and beat with an electric mixer on medium until light and fluffy, several minutes. Stop to scrape down the sides and bottom of the bowl as needed.
- Beat in the eggs and vanilla to combine, then beat in the dry pudding mix. If desired, mix in a few drops of green food coloring.
- Turn mixer to low and gradually beat in the dry ingredients until just combined.
- Use a rubber spatula to stir in the white chocolate chips and pistachios. (If you want, you can reserve some of the chips and pistachios to press into the tops of the dough balls before baking.)
- Shape dough into balls of about 2 tablespoons of dough. Arrange on ungreased, unlined baking sheets about 2 inches apart. Bake 10 to 15 minutes, until just starting to turn golden around the bottom edges.
- Cool for 1 minute on baking sheets, then transfer to wire racks to cool completely.
- *Just use the powder NOT the prepared pudding. I used Jello pistachio pudding. Be sure you use instant, not cook and serve!
- I used Jello instant pudding but you can use whatever brand you’re able to find as long as it’s instant and 3.4 ounces in size.
- Uneaten cookies can be stored in an airtight container, layered with wax paper, for about 3 days. They can also be frozen that way for about 2 months.