Easy Pistachio Pudding Cookies

Pistachio Pudding Cookies are soft, buttery, and absolutely irresistible with their delicate nutty flavor and melt-in-your-mouth texture. They’re made with simple pantry ingredients like instant pistachio pudding mix, chopped pistachios, and a touch of vanilla that brings everything together beautifully.

Why You’ll Love This Recipe

• Incredibly soft and chewy — The pudding mix creates the most tender, bakery-style texture that stays fresh for days.
• Simple ingredients, big flavor — You probably have most of what you need in your pantry right now.
• Perfectly nostalgic — These cookies remind me of grandmother’s kitchen and special holiday gatherings.
• Beautiful and festive — That soft green color makes them perfect for St. Patrick’s Day, Christmas, or any celebration.
• Kid-approved — My grandkids can’t get enough of these, and they love helping roll the dough!

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Ingredients You’ll Need

For the Cookie Dough:

• ¾ cup unsalted butter, softened (room temperature is key for proper creaming)
• ¾ cup packed light brown sugar (adds moisture and chewiness)
• ¾ cup granulated sugar
• 1 large egg (room temperature blends better)
• 1 tablespoon vanilla extract (pure vanilla makes all the difference)
• 1¾ cups all-purpose flour (spoon and level for accuracy)
• 1 (3 ounce) package instant pistachio pudding mix (must be instant, not cook-and-serve)
• 2 teaspoons baking powder (gives them that perfect puff)
• ½ teaspoon salt
• 1½ cups shelled chopped pistachios (lightly chopped, not ground)
• 2–3 drops green food coloring, optional (for that pretty pastel green hue)

Optional Add-Ins:

• White chocolate chips (adds sweetness and makes them extra special)

Why These Ingredients Work

The instant pistachio pudding mix is the secret star here—it doesn’t just add flavor, it actually changes the texture of these cookies, making them incredibly soft and keeping them fresh longer. The pudding mix contains cornstarch, which creates that bakery-style tenderness we all love.

Using both brown sugar and granulated sugar gives you the best of both worlds: the brown sugar adds moisture and a subtle caramel note, while the white sugar helps the edges get just slightly crisp.

The chopped pistachios bring wonderful texture and reinforce that nutty flavor, and they look absolutely gorgeous studded throughout each cookie. Softened butter is essential because it creams properly with the sugars, creating little air pockets that make your cookies light and tender instead of dense.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Large mixing bowls
• Measuring cups and spoons
• Cookie scoop or tablespoon
• Baking sheets (2–3 is ideal)
• Parchment paper or silicone baking mats (prevents sticking and makes cleanup easy)
• Wire cooling rack
• Spatula

Step-by-Step Instructions

Step 1: Preheat Your Oven

Heat your oven to 375°F (190°C). This temperature is perfect for getting soft centers with slightly golden edges. If you’re using multiple baking sheets, position your racks in the upper and lower thirds of the oven.

Step 2: Cream the Butter and Sugars

In a large bowl, beat together the softened butter, light brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color—this usually takes about 3–4 minutes with an electric mixer.

Don’t rush this step! Proper creaming creates air pockets that make your cookies tender. The mixture should look almost like frosting when it’s ready.

Step 3: Add the Wet Ingredients

Add the egg and vanilla extract to your creamed mixture. Beat on medium speed until everything is just combined and smooth, scraping down the sides of the bowl as needed.

The mixture might look a little separated at first, but keep mixing and it’ll come together beautifully.

Step 4: Mix in the Dry Ingredients

Add the all-purpose flour, instant pistachio pudding mix, baking powder, and salt to your wet ingredients. Mix on low speed until the dough just comes together—you should still see a few flour streaks, and that’s okay.

Over-mixing develops gluten, which can make cookies tough instead of tender, so go easy here.

Step 5: Fold in Pistachios and Color

Gently stir in the chopped pistachios and green food coloring (if using) with a spatula or wooden spoon until everything is evenly distributed throughout the dough.

The dough will be thick and slightly sticky—that’s exactly what you want! If you’re adding white chocolate chips, fold them in now too.

Step 6: Portion the Dough

Using a cookie scoop or tablespoon, scoop about 1 tablespoon of dough per cookie and place them onto an ungreased baking sheet (or one lined with parchment paper), spacing them about 2 inches apart.

They’ll spread just a bit while baking, so give them room to breathe. You should get about 12 cookies per standard baking sheet.

Step 7: Bake to Perfection

Bake for 9–11 minutes, watching carefully toward the end. The cookies are done when the edges are set and just barely starting to turn golden, but the centers still look slightly soft and underbaked.

Trust me on this—they’ll continue cooking on the hot pan after you remove them from the oven, and this is what keeps them chewy!

Step 8: Cool Properly

Let the cookies cool on the baking sheet for about 5 minutes—they’ll be too soft to move right away and need this time to set up. Then transfer them to a wire rack to cool completely.

You Must Know

The most important thing to remember with these cookies is not to overbake them. When you pull them from the oven, they should still look slightly underdone in the center with soft, puffy tops. They might even look a little shiny or wet in the middle—resist the urge to bake them longer!

Those extra minutes on the baking sheet are crucial for letting them finish cooking gently without drying out. If you bake them until they look completely done in the oven, they’ll end up hard and crunchy instead of soft and chewy.

Room temperature ingredients are also essential—cold butter won’t cream properly, and cold eggs can cause the dough to seize up and become dense.

Personal Secret: I always chill my dough for about 15 minutes before scooping if my kitchen is warm. This prevents the cookies from spreading too thin and helps them keep their beautiful thick, bakery-style shape. It’s not required, but it’s my little trick for picture-perfect cookies every time!

Pro Tips & Cooking Hacks

• Toast your pistachios first — Spread them on a baking sheet and toast at 350°F for 5–7 minutes before chopping. This deepens the nutty flavor and makes them extra fragrant.
• Use a cookie scoop for uniform size — This ensures all your cookies bake evenly and look professional. A 1-tablespoon scoop is perfect.
• Chill the dough if it’s too sticky — If your kitchen is warm or the dough feels too soft to handle, pop it in the fridge for 15–20 minutes.
• Don’t skip the parchment paper — It prevents sticking and makes cleanup a breeze. Silicone baking mats work great too.
• Rotate your pan halfway through — For the most even baking, rotate your cookie sheet 180 degrees at the 5-minute mark.
• Avoid over-mixing — Once you add the flour, mix just until combined. Over-mixing develops gluten and makes cookies tough.
• Use instant pudding only — Cook-and-serve pudding mix won’t work the same way and will affect the texture.

Flavor Variations & Suggestions

These cookies are wonderfully versatile! For a chocolate twist, swap the pistachios for chopped dark chocolate or add ½ cup mini chocolate chips along with the nuts.

If you want to make them extra festive for the holidays, try adding ½ teaspoon almond extract along with the vanilla for a more complex flavor profile. You can also experiment with different pudding flavors—vanilla pudding mix with pistachios makes a more subtle, elegant cookie, while banana pudding mix creates an unexpectedly delicious tropical variation.

For a citrus version, add the zest of one lemon or lime to the dough and reduce the vanilla to 1 teaspoon—it brightens everything up beautifully. If you love a salty-sweet combination, sprinkle the tops with flaky sea salt right after they come out of the oven.

And for an indulgent treat, sandwich two cookies together with cream cheese frosting or vanilla buttercream.

Make-Ahead Options

These cookies are perfect for advance baking, which makes them ideal for busy holiday seasons or when you’re planning a party. You can make the dough up to 3 days ahead, wrap it tightly in plastic wrap, and store it in the refrigerator—just let it sit at room temperature for about 10 minutes before scooping to make it easier to work with.

For longer storage, scoop the dough into individual portions, freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. You can bake frozen cookie dough balls straight from the freezer—just add 1–2 extra minutes to the baking time.

Already baked cookies can be frozen too! Layer them between sheets of parchment paper in an airtight container and freeze for up to 2 months. Thaw at room temperature for about 30 minutes before serving, and they’ll taste freshly baked.

What to Serve With Pistachio Pudding Cookies

These cookies are delightful on their own, but they really shine when paired with the right beverages and treats. Serve them with a cold glass of milk—the classic pairing never gets old, especially with kids. For adults, they’re wonderful with hot tea, particularly Earl Grey or chamomile, which complement the delicate pistachio flavor.

A cappuccino or latte is another beautiful pairing that feels elegant and cozy. For a dessert spread, arrange them on a platter alongside other holiday favorites like sugar cookies, chocolate crinkles, or peppermint bark.

They also make a lovely addition to an ice cream sundae—crumble one on top of vanilla or chocolate ice cream for extra texture and flavor. At holiday gatherings, I love serving these with a simple cheese and fruit board featuring mild cheeses, fresh berries, and honey.

Allergy Information

These cookies contain several common allergens. They include dairy (butter), eggs, wheat (all-purpose flour), and tree nuts (pistachios).

For a dairy-free version, you can substitute the butter with an equal amount of dairy-free butter or coconut oil (solid, not melted), though the texture may be slightly different. To make them nut-free, you’ll need to omit the pistachios entirely—try replacing them with the same amount of white chocolate chips or dried cranberries for texture.

Unfortunately, pistachio pudding mix typically contains milk derivatives, so you’d need to find a dairy-free pudding mix alternative or use a different flavoring approach. For a gluten-free option, use a 1:1 gluten-free baking flour blend in place of the all-purpose flour—look for one that contains xanthan gum for the best results.

The cookies won’t be quite as tender, but they’ll still be delicious. Always check your pudding mix label if you have specific dietary restrictions, as formulations vary by brand.

Storage & Reheating

Store your cooled Pistachio Pudding Cookies in an airtight container at room temperature for up to 5 days—they’ll stay soft and chewy the entire time thanks to the pudding mix. To keep them extra fresh, place a slice of bread in the container with the cookies; it’ll help maintain moisture.

You can also refrigerate them for up to 2 weeks if your kitchen is very warm, though they’re best enjoyed at room temperature. For longer storage, freeze baked cookies in a freezer-safe container or bag for up to 3 months—just make sure to layer them between parchment paper so they don’t stick together.

There’s no need to reheat these cookies since they’re meant to be enjoyed at room temperature, but if you want to serve them warm, pop them in a 300°F oven for about 5 minutes or microwave for 10–15 seconds. They’re absolutely perfect with your afternoon coffee!

Questions I Get Asked A Lot

Can I use salted pistachios instead of unsalted ones?

Yes, you can! Just reduce the salt in the recipe to ¼ teaspoon to account for the extra saltiness in the nuts. Some people actually prefer the sweet-salty combination—it’s delicious!

My cookies spread too much. What went wrong?

This usually happens when the butter is too soft or even melted, or if the dough was too warm when it went into the oven. Make sure your butter is softened but still holds its shape, and try chilling your dough for 15–20 minutes before baking next time.

Can I skip the green food coloring?

Absolutely! The food coloring is completely optional and only for appearance. Your cookies will have a more natural, pale beige-green color without it, and they’ll taste exactly the same.

Do I have to use instant pudding mix, or can I use cook-and-serve?

You really need to use instant pudding mix for this recipe. Cook-and-serve pudding won’t give you the same texture or distribute evenly throughout the dough. The instant mix acts as both flavoring and a texture enhancer.

Can I make these cookies smaller or larger?

Yes! For smaller cookies, use a teaspoon of dough and bake for 7–9 minutes. For larger cookies, use 2 tablespoons of dough and bake for 11–13 minutes. Just watch them carefully since baking times will vary with size.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Pistachio Pudding Cookies turned out and if you tried any fun variations.