A pillowy, nutty cookie that delivers a surprising pop of green and delicate pistachio flavor — these cookies are an easy crowd-pleaser. They bake up soft at the center with lightly crisp edges and a subtle, custardy pistachio note from the instant pudding mix.
No fuss ingredients and a straightforward method make these an ideal recipe for weeknight baking or holiday cookie exchanges. If you like inventive cookie textures, you’ll appreciate how the pudding powder transforms a classic drop cookie.
Try swapping add-ins or folding in extra nuts for texture variety. For a different soft-cookie inspiration, see my take on soft Christmas pudding cookies for another pudding-based treat.
Why You’ll Love This Pistachio Pudding Cookies
– Soft, cakey centers with slightly crisp edges.
– Bright, nutty pistachio flavor without roasting your own nuts.
– Quick to mix — no chilling required.
– Pudding adds moisture and shelf-stable tenderness.
– Easy to customize with chocolate chips or dried fruit.
– Great make-ahead bake for parties or gifts.
This cookie balances a tender, almost cake-like crumb with crunchy pistachio bits and the occasional burst of white chocolate. The pudding mix keeps the interior moist while the butter and sugars brown the edges for contrast in texture.
"These are the best cookies I’ve made in months — so soft, pistachio-forward, and perfect with coffee. Five stars!" — a happy reader
Key Ingredients for Pistachio Pudding Cookies
Pistachio pudding mix — The instant pudding is the secret texturizer. It contains starch and flavoring that tenderize the crumb and add concentrated pistachio aroma. Buy a reputable brand for consistent flavor; if you substitute vanilla pudding the cookies lose their pistachio identity.
Unsalted butter, softened — Butter provides flavor, spread control, and browning. Use real butter, not margarine, for the best taste and mouthfeel. If you use salted butter, reduce added salt to avoid an overly salty cookie.
All-purpose flour — The protein level in AP flour gives structure without making the cookies tough. For a slightly cakier cookie, you can replace 1/4 cup with cake flour; using bread flour will make them chewier and denser.
Chopped pistachios — Freshly chopped pistachios add crunch, color, and nuttiness. Look for unsalted, bright-green nuts and store them in the fridge to preserve flavor. If you substitute other nuts, the characteristic pistachio color and flavor will be diminished.
Full Ingredient List for Pistachio Pudding Cookies
– 1 package (3.4 oz) instant pistachio pudding mix
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup chopped pistachios
– 1 cup white chocolate chips (optional)
Step-by-Step Instructions for Pistachio Pudding Cookies
Step 1: Preheat the oven to 350°F (180°C).
Preheating ensures even baking so the edges set while the center remains tender. Use the center rack for the most consistent heat exposure.
Pro Tip: The oven should feel warm and stable when you open it; a clicking sound or visible temperature fluctuation means wait another 5 minutes.
Step 2: Cream the butter and sugars until light and fluffy.
In a large bowl, beat the softened butter with granulated and brown sugar until pale and aerated. This incorporation of air contributes to lift and lightness in the finished cookie.
Pro Tip: The mixture should look noticeably lighter in color and feel slightly airy when you lift the beater.
Step 3: Beat in the eggs and vanilla until well combined.
Add the eggs one at a time and mix until the batter looks smooth and homogeneous. Vanilla adds a background warmth that enhances pistachio flavor.
Pro Tip: The batter should become glossy and pourable-looking — no streaks of egg white.
Step 4: Add the pistachio pudding mix and mix until smooth.
Sprinkle in the instant pudding and blend until the mixture is even; the powder will thicken and add that custard-like quality. This step is quick — stop as soon as the color is uniform.
Pro Tip: The dough will take on a faint green hue and smell distinctly of pistachio.
Step 5: Combine the dry ingredients and fold into the wet mixture.
Whisk together flour, baking soda, and salt in a separate bowl. Gradually add these dry ingredients to the wet batter and mix until just combined to avoid overworking the dough.
Pro Tip: The dough should be soft, slightly tacky, and hold shape when scooped — not sticky enough to smear all over your hands.
Step 6: Fold in chopped pistachios and white chocolate chips.
Gently fold in the nuts and chips until distributed evenly without deflating the dough. Reserve a few nuts to press on top of each cookie for a bakery look.
Pro Tip: The dough will have visible nut flecks and soft white specks from the chips.
Step 7: Drop tablespoons of dough onto ungreased baking sheets.
Use a tablespoon or small cookie scoop and space dough mounds about 2 inches apart so they have room to spread. No greasing is needed if using a nonstick sheet or parchment.
Pro Tip: Each mound should be a neat dome; if the dough is too flattened, chill briefly for firmer cookies.
Step 8: Bake for 10–12 minutes until edges are lightly golden.
Bake until the edges take on a faint golden tone while the centers remain soft and pale; they will finish cooking as they cool. Rotate the pans halfway through if your oven has hot spots.
Pro Tip: The tops should look set but not deeply browned; a gentle press should leave a slight indentation.
Step 9: Cool a few minutes on the baking sheet, then transfer to wire racks.
Allow the cookies to firm for 2–3 minutes on the hot sheet, then move to racks to cool completely to avoid sogginess. Cooling also helps white chocolate chips retain shape.
Pro Tip: Cookies should lift cleanly from the sheet and finish setting on the rack; bottoms will be golden but not dark.
Expert Tips for Pistachio Pudding Cookies
– Temperature tip: Use room-temperature butter and eggs for proper creaming and consistent texture.
– Baking tip: If your oven runs hot, reduce temperature by 15°F and extend baking time by 1–2 minutes.
– Texture troubleshooting: If cookies are flat, add 1–2 tablespoons more flour or chill the dough 15 minutes.
– Moisture troubleshooting: If cookies are dry, slightly reduce flour next bake or add an extra egg yolk for richness.
– Equipment tip: Use a small cookie scoop for consistent size so cookies bake evenly.
– Pan tip: Rotate baking sheets between racks for uniform browning when baking multiple pans.
– Common mistakes: Overmixing after adding flour develops gluten and yields dense cookies — mix until just combined.
– Flavor tip: Toast 1/2 cup extra pistachios and fold them into half the batch for a crunchier finish and deeper nutty aroma.
Storage & Freezing for Pistachio Pudding Cookies
Room/fridge storage: Keep cookies in an airtight container at room temperature for up to 4 days. For a slightly firmer texture, store in the fridge for up to 7 days. Use parchment layers to prevent sticking.
Freezer storage: Flash-freeze cookies on a tray, then transfer to a freezer-safe bag or container for up to 3 months. Freeze dough scoops on a tray, then bag for baking directly from frozen.
Thawing and reheating: Thaw frozen cookies at room temperature for 30–60 minutes. Warm in a 300°F oven for 5–7 minutes to refresh softness and melt chocolate chips lightly.
Variations & Substitutions for Pistachio Pudding Cookies
White chocolate pistachio — Swap in 1 cup white chocolate chips and press extra pistachios on top for a classic pairing. The sweet white chocolate complements the nutty pudding note and creates a candy-like chew.
Dark chocolate pistachio — Use 3/4 cup chopped dark chocolate instead of white chips for bittersweet contrast. The deep chocolate tones make the pistachio flavor pop and reduce overall sweetness.
Lemon-pistachio twist — Add 1 teaspoon lemon zest and replace white chips with lemon-flavored chips or a tablespoon of lemon juice for brightness. The citrus sharpens the pudding’s mellow flavor and freshens the cookie.
Gluten-light option — Replace 1/2 cup of the flour with almond flour and decrease chopped pistachios by 2 tablespoons to balance moisture. Results are slightly crumblier with richer nut flavor but not suitable for strict gluten-free unless a certified blend is used.
Frequently Asked Questions About Pistachio Pudding Cookies
Q: Can I make these cookies dairy-free?
A: You can swap the butter for a firm plant-based butter and use dairy-free white chocolate chips. Choose a nondairy butter with a similar fat content and perform a small test batch since spread and browning will differ.
Q: Why did my cookies spread too much?
A: Overly soft butter, too little flour, or a warm baking surface cause excessive spread. Chill scooped dough 10–20 minutes, measure flour accurately by spooning and leveling, and ensure the baking sheet is cool.
Q: Can I omit the nuts for nut-free cookies?
A: Yes — omit pistachios and add oats or toasted coconut for texture. If removing nuts for allergy reasons, also ensure pudding mix is free of cross-contamination.
Q: How do I keep the cookies soft for longer?
A: Store them with a slice of bread or a folded paper towel in an airtight container to retain moisture. Alternatively, warm briefly before serving to restore the fresh-baked softness.
Q: Can I make the dough ahead of time?
A: Yes — refrigerate the dough for up to 48 hours or freeze scoops for up to 3 months. Let chilled dough sit 10 minutes before scooping, and bake frozen scoops adding 1–2 minutes to the bake time.
Final Thoughts on Pistachio Pudding Cookies
This recipe is a simple, rewarding way to bake tender, pistachio-forward cookies without specialty ingredients. Try one of the variations and leave a star rating in the recipe card below or pin this to Pinterest to save it.
Conclusion: Pistachio Pudding Cookies
For another take on a beloved pistachio cookie, check out Pistachio Pudding Cookies – The Kitchen Magpie which highlights mix-ins and batch-bake tips.
If you love chocolate pairings, this Pistachio Pudding Cookies with Chocolate Chips – Best Ever! article explores chocolate options and bake tweaks.
For additional variations and a different texture profile, see Pistachio Pudding Cookies – Sugar Dish Me for inspiration on presentation and nut prep.
Pistachio Pudding Cookies
Ingredients
Method
- Preheat the oven to 350°F (180°C).
- Cream the butter and sugars until light and fluffy.
- Beat in the eggs and vanilla until well combined.
- Add the pistachio pudding mix and mix until smooth.
- Combine the dry ingredients and fold into the wet mixture.
- Fold in chopped pistachios and white chocolate chips.
- Drop tablespoons of dough onto ungreased baking sheets.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool a few minutes on the baking sheet, then transfer to wire racks.