Two pistachio pudding cookies, one with a bite taken out, placed on a black plate with a bowl of pistachio and more cookies in the background
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Pistachio Pudding Cookies

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Homemade Pistachio Pudding Cookies with pistachio pudding mix, fresh pistachios, and white chocolate chips! A drop of food coloring is optional but helps brighten up the green color.

You have to try making these Pistachio Pudding Cookies! Seriously, they’re the perfect mix of soft and chewy that you only get from adding pudding mix to the pistachio cookie dough. I also throw in a bunch of actual pistachios because if we’re doing pistachio-flavored cookies, we’re going all in.

A stack of three pistachio pudding cookies on parchment paper, with more cookies in the background

At my house, we all have a thing for pistachios, but one of my kiddos takes the obsession to a whole new level. So, guess which recipe scores me the title of “Best Mom Ever” (more like Best Mom for 5 minutes until they are made; I said no to painting the cat) with that child? Yep, these easy pistachio pudding cookies! When you mix pistachio pudding with cookie dough, something wonderful happens. It’s not just about the flavor, though that’s definitely a perk. It’s about how these cookies come out perfectly every time, no joke! Plus, they have just the right amount of chewiness. They’re so darn easy to make too. Sure, you’ve gotta mix the ingredients with the pudding mix and shape the dough, but it’s nothing complicated. Give it 20 minutes, and you’ve got a batch of pistachio pudding cookies ready to make any pistachio lover’s day.

Pistachio Pudding Cookies Overview

Cuisine Inspiration: American
Number of Ingredients: 12
Total Cook Time: 20 – 22 minutes
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Nutty and sweet from the pistachios with a hint of vanilla from the white chocolate chips
Skill Level: Beginner

Notable mentions

  • Pudding Mix Secret: You know how some cookies get hard the next day? Not these. The pistachio pudding mix in the dough keeps them soft and chewy for days. It’s like they just came out of the oven, even on day three!
  • Pistachios Meet White Chocolate: The crushed pistachios mixed with white chocolate chips are a killer combo. Every bite is a mix of nutty and sweet, and truth be told, it’s hard to stop at just one cookie.
  • No Waiting Around: You mix, you bake, and you’re done. No chilling the dough or waiting around. If you decide you need a sweet treat, like, now, this easy pistachio cookies recipe is it.
  • Ready for Any Event: These cookies have this beautiful green color that makes them stand out, whether it’s St. Patrick’s Day, Christmas, or just a regular Tuesday. They’re a hit for any occasion, really!

Ingredients to make Pistachio Pudding Cookies

  • Unsalted Butter: Softened to room temperature. This is your cookie dough base, bringing all that rich, buttery goodness. If you only have salted butter, don’t use any extra salt.
  • Granulated Sugar & Packed Brown Sugar: This duo gives you the perfect balance of sweetness and moisture, thanks to the molasses in the brown sugar.
  • Egg: Just one, to bind everything together and add to the richness.
  • Vanilla Extract: A teaspoon for that classic, warm cookie flavor. Don’t skip it!
  • Green Food Coloring: A drop or two to get that iconic pistachio hue. Want a more natural look? Feel free to skip it.
  • Salt: This is adjustable based on whether you’re using salted pistachios or salted butter. You might want to skip or reduce it.
  • Baking Soda: This is what gives your cookies a nice little lift and keeps them from turning into cookie pancakes.
  • Pistachio Pudding Mix: It adds flavor, color, and keeps your cookies moist. You can use instant or stove-top pistachio pudding for this recipe!
  • All-Purpose Flour: Measured then sifted, it’s the structure of our cookies.
  • White Chocolate Chips: For that creamy sweetness that pairs SO well with pistachios.
  • Chopped Pistachios: Here’s where you can play around. Use unsalted or salted pistachios based on what you have or prefer. Just remember, if you go with salted, maybe skip the extra salt to keep things balanced.
Overhead shot of two pistachio pudding cookies, one with a bite taken out, placed on a black plate with a bowl of pistachio and more cookies next to it

How to make Pistachio Pudding Cookies

Step 1: Mix The Cookie Dough

  1. Add butter, granulated sugar, and brown sugar to the bowl of your stand mixer. Cream them together until it’s nice and smooth.
  2. Crack in the egg, pour in the vanilla, and add the drop of green food coloring. Remember, just a little! Beat these together until everything’s nicely mixed.
  3. Sprinkle in the salt, baking soda, and pistachio pudding mix. Start mixing, then gradually add the flour until it all comes together into a thick dough.
  4. Toss in the white chocolate chips and chopped pistachios.
  5. Give everything a final mix to spread the chocolate chips and pistachios evenly throughout the dough.
A step by step image collage on how to make pistachio pudding cookies with ingredients, and mixing all the ingredients for the dough

Step 2: Shape And Bake The Cookies

  1. Scoop out a tablespoonful of dough, roll into a ball, and place on your baking sheet, continue making cookie dough balls until you run out of dough. Make sure to leave a bit of space between each cookie for spreading.
  2. Slide the cookies into the oven and bake. You’re looking for just a hint of golden brown at the edges. Once baked, pull the cookies out of the oven and let them cool on a wire rack.
A step by step image collage on how to make pistachio pudding cookies with shaping the dough into balls and baking them
  • Switch Up the Nuts: Not feeling pistachios today? Toss in whatever nuts you’ve got lying around – almonds, walnuts, you name it. Each one has its own nutty vibe!
  • Butter Out, Oil In: If you’re out of butter or prefer using oil, you can substitute it with an equal amount of vegetable oil or coconut oil. Just know that it might make the cookies a bit lighter.
  • Change Your Chocolate Chips: Try using dark chocolate chips or even butterscotch chips instead of white chocolate chips. White chocolate chips are a total classic with pistachio pudding cookies, but it’s good to change things up once in a while!
  • Add Some Fruits: Folding chopped maraschino cherries or dried cranberries into the dough not only adds pops of color but also introduces a sweet-tart flavor.

Tips for making the best jello pistachio pudding cookies

  1. Start Small with the Food Coloring: When it comes to adding that food coloring, start with just a drop or two. You can always add more to get the color you want, but you can’t take it back once it’s in there.
  2. Avoid the Overmix: After you add your flour, mix the dough just until it’s combined. Overdoing it can make your cookies come out more like little rocks than soft, chewy treats.
  3. Use Room Temp Butter: Room temp butter is key for that creamy, smooth dough. Forgot to take it out of the fridge? Zap it in the microwave for 5-second bursts, flipping it each time. You want it soft, not melted.
  4. Cool Your Sheets: If you’re doing multiple batches, let your baking sheets cool down before you spoon on new dough. This keeps the dough from starting to cook before it hits the oven, giving you Jello pistachio pudding cookies that spread just right.
Closeup of pistachio pudding cookies stacked on parchment paper

How to store Pistachio Pudding Cookies

Once your cookies have cooled off, slide them into an airtight container and place it on your counter or in your pantry. If you’re stacking the cookies, toss a sheet of parchment paper between layers to keep them from sticking together or messing up that perfect soft texture.

How long will Pistachio Pudding Cookies last?

These cookies stay delicious for 3-5 days. They’re at their prime softness and flavor for the first few days, but they’ll still be pretty darn tasty a few more days after that.

Can I freeze These easy pistachio cookies?

You can freeze these pistachio pudding cookies or even the dough! For the cookies, make sure they’re completely cool, then stash them in a freezer bag or container. They’ll keep like this for up to 3 months. For the dough, scoop it onto your baking sheet like you’re about to bake them, but instead, pop the sheet in the freezer. Once the dough balls are frozen solid, transfer them to a freezer bag. They’re good for about 3 months too.

When you’re ready to bake, you can go straight from the freezer to oven – just add a couple of minutes to the baking time.

What to serve with Pistachio Pudding Cookies

  • Grab a Warm Drink: Coffee is a no-brainer – it just gets the nutty flavor of the cookies. But if you’re feeling the chill, go for a hot chocolate or a spiced chai tea.
  • Mix It Up with More Cookies: If you’re thinking of hosting a cookie swap or making a cookie table, throw in some soft cookies like lemon meltaways, pecan meltaways, or classic chocolate chip cookies made with Bisquick next to these pistachio cookies.
  • Ice Cream Sandwich: Take two of these cookies, slap some vanilla ice cream (or hey, any flavor you have) between them, and what do you get? The tastiest ice cream sandwich ever!

Frequently asked questions

Is the pistachio flavor in this recipe overpowering?

Nope, not at all. The pudding mix gives a mild pistachio flavor that’s complemented by the actual nuts and the sweetness of the white chocolate chips.

Can I make these cookies without a stand mixer?

Of course you can! While a stand mixer makes the creaming process a bit easier, you can definitely get the job done with a hand mixer or even a good old-fashioned spoon and some elbow grease.

What if I want my cookies to have a stronger pistachio taste?

You can add a bit of almond extract – about ½ teaspoon. It enhances the nutty flavor!

Two pistachio pudding cookies, one with a bite taken out, placed on a black plate with a bowl of pistachio and more cookies in the background

These Pistachio Pudding Cookies are stupid easy to make, ideal if you want cookies ASAP or are looking to impress a pistachio lover with minimal fuss. They’re so yummy and nutty, I won’t blame you if you end up polishing off a whole tray by yourself. It’s pretty much expected with cookies this delicious!

More Easy Cookie recipes:

I want to hear from you! If you try this easy Pistachio Pudding Cookies recipe or any other of my easy recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

A stack of three pistachio pudding cookies on parchment paper
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Pistachio Pudding Cookies

Homemade Pistachio Pudding Cookies with pistachio pudding mix, fresh pistachios, and white chocolate chips! A drop of food coloring is optional but helps brighten up the green color.
No ratings yet
Author Jackie
Servings 24 cookies
Course Dessert
Calories 229
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • 1 3.4 oz package pistachio pudding mix
  • 1 ¾ cups all-purpose flour
  • 2 cups unsalted pistachios roughly chopped
  • 1 cup unsalted butter room temperature
  • ¼ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 large egg room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup white chocolate chips
  • 1 drop green food coloring optional

Instructions

  • Preheat your oven to 350°F and prep your baking sheets with parchment paper. Set aside.
  • Add butter, granulated sugar, and brown sugar to the bowl of your stand mixer. Cream them together until it’s nice and smooth, which should take around 2-3 minutes.
  • Crack in the egg, pour in the vanilla, and add the drop of green food coloring if using. Remember, just a little! Beat these together until everything’s nicely mixed.
  • Sprinkle in the salt, baking soda, and pistachio pudding mix. Start mixing, then gradually add the flour until it all comes together into a thick dough.
  • Toss in the white chocolate chips and chopped pistachios, giving it a final mix to spread them evenly throughout the dough.
  • Scoop out tablespoonfuls of dough, roll them into balls, and place them on your baking sheets, leaving a bit of space between each for spreading.
  • Slide them into the oven and bake for 10-12 minutes. You’re looking for just a hint of golden brown at the edges.
  • Once baked, pull the cookies out of the oven and let them cool on a wire rack.

Notes

  • Start Small with the Food Coloring: When it comes to adding that food coloring, start with just a drop or two. You can always add more to get the color you want, but you can’t take it back once it’s in there.
  • Avoid the Overmix: After you add your flour, mix the dough just until it’s combined. Overdoing it can make your cookies come out more like little rocks than soft, chewy treats.
  • Use Room Temp Butter: Room temp butter is key for that creamy, smooth dough. Forgot to take it out of the fridge? Zap it in the microwave for 5-second bursts, flipping it each time. You want it soft, not melted.
  • Cool Your Sheets: If you’re doing multiple batches, let your baking sheets cool down before you spoon on new dough. This keeps the dough from starting to cook before it hits the oven, giving you Jello pistachio pudding cookies that spread just right.

Nutrition

Serving: 1 cookie, Calories: 229kcal, Carbohydrates: 21g, Protein: 4g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 29mg, Sodium: 107mg, Potassium: 146mg, Fiber: 1g, Sugar: 12g, Vitamin A: 275IU, Vitamin C: 0.3mg, Calcium: 34mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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