Soft Pistachio Pudding Cookies

These soft pistachio pudding cookies use a box of instant pistachio pudding mix for an ultra tender, chewy texture loaded with sweet white chocolate chips and crunchy pistachios.

Course Dessert

Cuisine American

Keyword pistachio pudding cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 135kcal

Author Jason Decker

Ingredients

2 cups all-purpose flour
3.4 ounce package pistachio pudding mix
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 cup white chocolate chips plus more for garnish
⅓ cup shelled pistachios

Instructions

Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
In a large bowl, stir together the flour, pudding mix, baking soda, and salt.
2 cups all-purpose flour, 3.4 ounce package pistachio pudding mix, 1 teaspoon baking soda, 1/4 teaspoon salt
In the body of a stand mixer with the paddle attachment or in a large bowl, using an electric hand mixer, cream together the butter and sugar for 3 minutes.
1 cup unsalted butter, 1 cup granulated sugar
Add the eggs and stir until fully combined.
2 large eggs
Add the flour mixture and fully mix it in until there are no dry patches.
Stir in the white chocolate chips and pistachios.
1 cup white chocolate chips, ⅓ cup shelled pistachios
Roll the dough into 1.5 tablespoon-sized balls (I like to use a cookie scoop for this) and place them on the prepared sheet tray about 2 inches apart.
Bake for 8-10 minutes until they puff up and start to brown lightly along the edges.
If you want to add more white chocolate chips on top for garnish, press those in now. Let the cookies cool for 10 minutes on the sheet tray before transferring them to a wire rack to cool completely.

Notes

Using real pistachios instead of flavorings gives a genuine nutty pistachio flavor.
Don’t overbake! Keep an eye on them, and once the edges turn golden brown, they’re good to go.
Want a brighter green color for special occasions like St. Patrick’s Day? Add a little green food coloring to the dough.
Use a cookie scoop for uniform and perfectly-sized cookies every time.
If you’re storing cookies, make sure to let them cool completely on a wire rack before packing them. This keeps the chewy pistachio cookies texture intact.
Experiment with different types of pistachios – raw, roasted, or salted, to find your perfect balance of flavor.

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