I love how these pistachio pudding cookies turn out soft, chewy, and full of nostalgic flavor. The instant pistachio pudding mix gives them a beautiful green color and a subtle nutty sweetness that makes them stand out from classic cookies. I always find these cookies perfect for sharing, gifting, or simply enjoying with a cup of coffee.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple, reliable, and uses pantry-friendly ingredients. I like how the pudding mix keeps the cookies tender for days, and I appreciate that the dough comes together quickly without complicated steps. I also love that these cookies feel a little special while still being easy enough for everyday baking.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 box (3.4 oz) instant pistachio pudding mix
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
Optional: 1/2 cup chopped pistachios or white chocolate chips
Directions
I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper. In a medium bowl, I whisk together the flour, pistachio pudding mix, baking soda, and salt.
In a separate large bowl, I cream the softened butter with the granulated sugar and brown sugar until the mixture looks light and fluffy. I then mix in the eggs one at a time, followed by the vanilla extract.
I gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. If I am using chopped pistachios or white chocolate chips, I gently fold them in at this stage.
I scoop the dough onto the prepared baking sheets, spacing the cookies about two inches apart. I bake them for 10 to 12 minutes, until the edges are set and the centers still look slightly soft. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings And Timing
I usually get about 24 cookies from this recipe. The prep time is around 15 minutes, and the baking time is about 10 to 12 minutes per batch. From start to finish, I can have these cookies ready in roughly 30 minutes.
Variations
I like adding white chocolate chips for extra sweetness, or chopped pistachios for more crunch and a stronger nut flavor. Sometimes I drizzle the cooled cookies with a simple vanilla glaze to make them feel more dessert-like. I also enjoy making smaller cookies for bite-sized treats.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to four days. When I want them warm, I reheat individual cookies in the microwave for about 10 seconds. They also freeze well, and I like to thaw them at room temperature before serving.
FAQs
Can I use sugar-free pistachio pudding mix?
I can use sugar-free pudding mix, but I notice the flavor and texture may be slightly different.
Do I need to chill the dough?
I usually do not chill the dough, but if the dough feels very soft, I chill it for 20 minutes to prevent spreading.
Can I make these cookies ahead of time?
I often make them a day in advance, and they stay soft and fresh when stored properly.
Can I substitute margarine for butter?
I prefer butter for flavor and texture, but margarine can work if that is what I have on hand.
Why are my cookies flat?
I find cookies spread too much if the butter is too soft or melted, so I make sure it is just softened.
Conclusion
I always enjoy baking these pistachio pudding cookies because they are easy, flavorful, and consistently soft. I like how they bring a pop of color and a unique taste to the table, making them a fun twist on classic cookies. This is one of those recipes I come back to whenever I want something simple and satisfying.
Soft, chewy, and uniquely flavored, these pistachio pudding cookies are made with instant pudding mix for a tender texture and a hint of nutty sweetness. They’re easy to prepare and perfect for any occasion.
Total Time:30 minutes
Yield:24 cookies
Ingredients
1 box (3.4 oz) instant pistachio pudding mix
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
Optional: 1/2 cup chopped pistachios or white chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, pistachio pudding mix, baking soda, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Fold in chopped pistachios or white chocolate chips if using.
Scoop dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, until edges are set and centers are slightly soft.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, use both white chocolate chips and pistachios.
Don’t overbake – the cookies should look soft in the center when you take them out.
Letting the cookies cool fully on a wire rack helps preserve their chewy texture.
