Pistachio Pudding Cookies
Pillowy soft cookies bursting with vibrant pistachio flavor, studded with crunchy nuts and creamy white chocolate chips — every bite of these pistachio pudding cookies is pure indulgence!
Pistachio Pudding Cookies
These pistachio pudding cookies are an absolute dream and they remind me a bit of one of my favorite childhood desserts — spumoni ice cream from my great aunt and great uncle’s Italian restaurant.
Pillowy soft, with loads of pistachio flavor, plus yummy mix-ins like crunchy pistachio nuts and creamy white chocolate chips, these pistachio pudding cookies are so delicious! The green color makes them perfect for occasions like St. Patrick’s Day or Christmas.
What Does Baking With Pudding Mix Do?
When it comes to cookies, I love mine to be soft and chewy in the middle. Baking with pudding mix creates cookies that have a soft texture with the perfect amount of chewiness. Just the way I like them!
Pudding cookies are similar to cake mix cookies because they are both light and fluffy. I think the pudding mix gives them an extra touch of creaminess, a truly decadent dessert.
Ingredients
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- 3/4 cup unsalted butter, softened
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 drop of green food coloring (optional)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 small box pistachio instant pudding mix (3.4oz box)
- 1 2/3 cups all purpose flour
- 1 cup white chocolate chips
- 1/2 cup chopped pistachio pieces
Helpful Kitchen Tools
- Stand Mixer or Handheld Electric Mixer
- Cookie Sheet and Parchment Paper
- Wire Cooling Rack
Instructions
To Prep: Preheat the oven to 350 degrees F. Line your baking sheet(s) with parchment paper and set aside.
- In the bowl of a stand mixer (or large mixing bowl with an electric hand mixer), cream together granulated sugar, brown sugar, and softened butter. Blend until smooth, about 2-3 minutes.
- Mix in the egg, vanilla, and green food coloring (if using). Add in the salt, baking soda, pudding mix, and flour. Mix until smooth.
- Fold in the white chocolate chips and chopped pistachio pieces.
- Portion out the dough into tablespoon sized balls and place cookie dough balls on the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are just slightly browned. Transfer to wire racks for cooling.
Prep Tips
- Food Coloring – The pistachio pudding mix will give these cookies a light green hue on its own. However, for a more vibrant green color, you can add a drop of green food coloring. Start with ONE drop and go from there. You can always add more food coloring if you like, but you don’t want to over-do it.
- Pudding Mix – Feel free to use any brand of instant pistachio pudding mix. Just make sure that it is the instant kind and the small box (around 3.4oz).
- Nuts – Pistachios are an obvious choice, but in a pinch you can use chopped almonds for these cookies. And of course, you can omit nuts altogether if you prefer.
- Dough – If the cookie dough feels warm when you’re working with it, I recommend chilling the cookie dough balls on the baking sheet in freezer for 10-20 minutes before baking. This helps solidify the butter a bit so the cookies will hold their shape and not spread out too much while baking.
More Of Our Favorite Easy Cookie Recipes
- Cool Whip Cookies
- Texas Sheet Cake Cookies
- Keto No Bake Cookies
- Amish Sugar Cookies
- Copycat Chick-fil-A Chocolate Chip Cookies
- Andes Mint Cookies
Pistachio Pudding Cookies Recipe (Printable Recipe Card)
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Pistachio Pudding Cookies
Equipment
- Stand mixer
- Cookie sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 drop green food coloring optional
- 1/2 tsp salt
- 1 tsp baking soda
- 3.4 oz pistachio pudding mix 1 typical box
- 1 2/3 cups flour
- 1 cup white chocolate chips
- 1/2 cup pistachio pieces chopped
Instructions
- Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment papera.
- In the bowl of a stand mixer with paddle attachment, cream together the sugar, brown sugar, and softened butter for 2-3 minutes.
- Mix in the egg, vanilla, and green food coloring (if using).
- Add in the salt, baking soda, pudding mix, and flour. Mix until smooth.
- Add in the white chocolate chips and chopped pistachio pieces. Mix until incorporated.
- Portion dough into Tablespoon sized balls and place on the prepared baking sheet about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are just slightly browned.
- Allow to cool completely on wire rack.
Notes
- Food coloring is optional, as the pudding mix will give the cookies a light green color on its own. If using food coloring, start with one drop.
- If dough feels warm, chill the cookie dough balls on baking sheet in the freezer for 10-20 minutes before baking so they will not spread out too much in the oven.
Nutrition
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