Pistachio Pudding Cookies

Soft, chewy pistachio pudding cookies with crushed pistachios and optional white chocolate chips. The instant pistachio pudding mix gives them their signature nutty flavor and keeps them soft for days. Quick, easy, and family-friendly — no chilling required!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Best pistachio pudding cookies recipe, Pistachio Pudding Cookies, Pistachio pudding cookies easy, Pistachio pudding cookies lemon tree dwelling, Pistachio pudding cookies with chocolate chips, Pistachio pudding cookies with cream cheese, Soft and chewy pistachio pudding cookies

Prep Time: 15

Cook Time: 12

Cooling Time: 10

Total Time: 37

Servings: cookies

Calories: 180kcal

Cost: $9

Equipment

1 Hand or Stand Mixer (For creaming butter and sugars)
2 Baking sheets (Lined with parchment or silicone mats)
1 Cookie scoop (Ensures uniform cookies)
1 Wire cooling rack (For cooling cookies evenly)
1 Mixing bowl set (For wet and dry ingredients)

Ingredients

Cookie Base

2¼ cups all-purpose flour - spooned and leveled
1 (3.4 oz box) instant pistachio pudding mix - do not prepare; add dry
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter - softened
¾ cup granulated sugar
¾ cup brown sugar - packed
2 large eggs - room temperature
1 teaspoon pure vanilla extract

Mix-Ins (Optional)

½ cup pistachio baking chips - optional for extra flavor
½ cup crushed pistachios - adds crunch
1 cup white chocolate chips - optional
½ cup mini marshmallows - optional — “Liam’s twist”

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Bring butter and eggs to room temperature for 30 minutes.
Beat butter, granulated sugar, and brown sugar together until light and fluffy (3–4 minutes). Add eggs one at a time, then vanilla and instant pistachio pudding mix. Mix until smooth and pale green.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture until combined. Fold in pistachios, chips, and marshmallows if using.
Scoop 2-tablespoon portions of dough onto prepared sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, until edges are just set but centers appear slightly soft. Do not overbake.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will firm up slightly as they cool.
Enjoy cookies warm or at room temperature. Store leftovers in an airtight container for up to 10 days.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition