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These soft and chewy Pistachio Pudding Cookies are a delightful treat packed with nutty pistachio flavor, creamy white chocolate chips, and a perfect balance of sweetness. The secret ingredient—pistachio pudding mix—adds an extra layer of flavor and keeps the cookies irresistibly soft!
Why You’ll Love These Cookies
Soft and chewy texture – Thanks to the pudding mix, these cookies stay soft for days.
Packed with flavor – A delicious mix of pistachio, vanilla, and sweet white chocolate.
Easy to make – Simple ingredients, no chilling required!
Perfect for holidays or everyday treats – A unique and tasty cookie everyone will love.
Ingredients You’ll Need
- 1 cup unsalted butter, softened – Creates a rich, tender cookie.
- ¾ cup brown sugar – Adds moisture and a hint of caramel flavor.
- ¼ cup granulated sugar – Balances the sweetness.
- 1 (3.4 oz) box instant pistachio pudding mix – The key to soft, flavorful cookies!
- 2 large eggs – Helps bind everything together.
- 1 teaspoon vanilla extract – Enhances the flavor.
- 2 ¼ cups all-purpose flour – Provides structure to the cookies.
- 1 teaspoon baking soda – Helps the cookies rise.
- ½ teaspoon salt – Balances sweetness and enhances flavors.
- 1 cup white chocolate chips – Adds creamy sweetness.
- ½ cup chopped pistachios – Brings a crunchy texture and extra pistachio flavor.
How to Make Pistachio Pudding Cookies
Step 1
: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
: Cream the Butter and Sugars
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Step 3:
Add the Pudding Mix, Eggs, and Vanilla
Mix in the pistachio pudding mix, eggs, and vanilla extract until well combined.
Step 4:
Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
Step 5:
Fold in the Goodies
Gently fold in white chocolate chips and chopped pistachios.
Step 6:
Scoop and Bake
Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7:
Bake to Perfection
Bake for 10-12 minutes, or until the edges are set and slightly golden.
Step 8:
Cool & Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Calories: 210 kcal per cookie | Servings: 24 cookies
Tips for the Best Pistachio Pudding Cookies ✔ For extra softness, slightly underbake the cookies and let them finish cooking on the baking sheet.
Make them picture-perfect by adding a few extra white chocolate chips on top before baking.
Want a stronger pistachio flavor? Use pistachio extract instead of vanilla.
Customize the mix-ins! Try swapping white chocolate for dark chocolate or adding dried cranberries for a festive twist.
How to Store & Freeze Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keep in an airtight container for up to 2 weeks.
Freezer: Freeze baked cookies for up to 3 months. Let them thaw at room temperature before enjoying.
Freezing Cookie Dough: Scoop dough balls onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake straight from frozen, adding 1-2 extra minutes to the baking time.
Frequently Asked Questions (FAQ)
Can I use a different pudding flavor?
Yes! Try vanilla, butterscotch, or even chocolate pudding mix for a fun twist.
Do I have to use white chocolate chips?
No, you can substitute with milk, dark, or even butterscotch chips!
Can I make these cookies ahead of time?
Absolutely! The dough can be stored in the fridge for up to 3 days before baking.
Final Thoughts: The Ultimate Pistachio Pudding Cookies!
Soft, chewy, and bursting with pistachio flavor, these cookies are a must-try for any cookie lover. Whether you’re baking for a holiday, a special occasion, or just to treat yourself, this easy recipe is sure to be a hit. Grab your ingredients and whip up a batch today!
If you try this recipe, let me know how it turned out! Leave a review, snap a photo, and share it on Pinterest. I’d love to see your delicious creations!
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Ingredients
1 cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 (3.4 oz) box instant pistachio pudding mix
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
½ cup chopped pistachios
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the pistachio pudding mix, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
Fold in white chocolate chips and chopped pistachios.
Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and slightly golden.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 210 kcal per cookie | Servings: 24 cookies
Tips:
For extra softness, slightly underbake the cookies and let them finish cooking on the baking sheet.
Add a few extra white chocolate chips on top before baking for a picture-perfect look.
