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Homemade Pistachio Pudding Cookies on a cooling rack, topped with chopped pistachios and a soft chewy green center visible from a half-eaten cookie.

Pistachio Pudding Cookies

5 from 1 vote
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!
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

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”

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)

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Bring butter and eggs to room temperature for 30 minutes.
  2. 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.
  3. 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.
  4. Scoop 2-tablespoon portions of dough onto prepared sheets, spacing about 2 inches apart.
  5. Bake for 10–12 minutes, until edges are just set but centers appear slightly soft. Do not overbake.
  6. 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.
  7. Enjoy cookies warm or at room temperature. Store leftovers in an airtight container for up to 10 days.

Nutrition

Serving: 1cookie (45 g)Calories: 180kcalCarbohydrates: 22gProtein: 2.5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 125mgPotassium: 85mgFiber: 0.8gSugar: 14gVitamin A: 220IUCalcium: 25mgIron: 0.7mg

Notes

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

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