Pistachio Pudding Cookies
Pistachio Pudding Cookies are bakery-style cookies that combine the rich, nutty flavor of pistachios with the creamy sweetness of pudding mix for a melt-in-your-mouth bite every time.
Whether you’re baking for a holiday cookie tray or just want something irresistibly different from your cookie recipe, these deliver a perfect balance of texture and taste.
With their signature pale green color and buttery, pudding-infused dough, these cookies are as pretty as they are delicious—making them a crowd favorite you’ll want to bake again and again.
How to Make Pistachio Pudding Mix Cookies
- Start by whisking together flour, baking soda, and salt.
- In another bowl, cream butter and sugars until light and fluffy, then mix in instant pistachio pudding, eggs, and vanilla.
- Gradually combine wet and dry ingredients, then fold in chopped pistachios.
- Scoop the dough onto a parchment-lined baking sheet and bake until the edges are lightly golden, they’ll continue to set as they cool, staying perfectly soft in the center.
- Let cool before transferring to a wire rack.
Yes! Scoop the dough into balls and freeze them on a tray. Once firm, transfer to a freezer bag. Bake straight from frozen — just add a minute or two to the bake time.
Your butter may have been too soft or melted. Chill the dough for 20–30 minutes before baking if your kitchen is warm.
Absolutely! White chocolate pairs beautifully with pistachio and adds a creamy sweetness to each bite.
Adding pudding mix makes cookies softer, chewier, and more flavorful. The cornstarch in the mix keeps them tender, while the mix adds sweetness, moisture, and a creamy texture.
Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper,25 Count (Pack of 4), 100 Total SheetsOXO Good Grips Medium Cookie Scoop
HONGBAKE Baking Sheet Pan Set of 3, Cookie Sheets for Oven, Nonstick Half/Quarter/Jelly Roll Pans with Diamond Texture Pattern, 0.8mm Thick Heavy Duty Cookie Tray, Champagne Gold
GoodCook Nonstick Steel Wire Cooling Rack, 16
Amazon Fresh – Pistachios, Dry Roasted with Sea Salt, No Shells, 12 oz
Jello Pistachio Pudding Mix 3.4oz Box
Fix baking fails fast with this handy troubleshooting guide.
If you love these cookies, be sure to check out these other delicious ideas that are just as fun and flavorful!
- Brighten up your dessert table with colorful green desserts that are perfect for holidays or themed parties.
- Enjoy the rich, nutty flavor of pistachio desserts in cakes, pies, and more!
- Discover easy, no-fail pistachio pudding recipes for that soft, melt-in-your-mouth texture.
- Learn the best tips and tricks on how to store your cookies so they stay soft, chewy, and delicious for days.
pistachio pudding cookie recipe
Ingredients
- 2 ¼ cups all purpose flour measured correctly
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup salted butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated white sugar
- 3.4 ounces instant pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pistachios
Instructions
- Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper and set to the side
- In a large mixing bowl, whisk together flour, baking soda and salt and set aside.
- Using a stand or electric mixer, beat the butter and sugar on high speed until light brown, at least 2 minutes.
- Once combined, add the pudding mix, vanilla and eggs and beat on medium speed with an electric hand mixer for 3-4 minutes
- Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start, after about 1 minute then turn the mixer up to high and mix until combined.
- Add Pistachios into the cookie dough and stir with a rubber spatula until mixed thoroughly
- Use a cookie scoop and make even balls and place everything on a cookie sheet. Place dough balls onto prepared cookie sheets about 2 inches apart from each other.
- Bake for approximately 10-12 minutes or just until edges have lightly browned; don’t over bake as the soft center of the cookies will continue to set outside of the oven while cooling.
- Allow cookies to cool on a baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Keep your cookies fresh and tasty by storing them in an airtight container at room temperature for up to a week or pop them into a freezer bag where they'll stay good frozen for three months.
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