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Pistachio Pudding Cookies

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!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 38
Author Kelsie

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees.
  2. Stir the flour, baking soda, and salt together in a medium mixing bowl—these are your dry ingredients. Set aside.
  3. 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.
  4. 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.
  5. Turn mixer to low and gradually beat in the dry ingredients until just combined.
  6. 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.)
  7. 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.
  8. Cool for 1 minute on baking sheets, then transfer to wire racks to cool completely.

Recipe Notes

  • *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.