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Freshly baked pistachio pudding cookies on a cooling rack

Pistachio Pudding Cookies

A pillowy, nutty cookie featuring a surprising pop of green and delicate pistachio flavor, these easy-to-make cookies are perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 package (3.4 oz) instant pistachio pudding mix The secret texturizer for the cookies.
  • 1 cup unsalted butter, softened Provides flavor and spread control.
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs Use room-temperature for the best results.
  • 1 teaspoon vanilla extract Adds warmth to the flavor.
  • 2 1/4 cups all-purpose flour Gives structure to the cookies.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt If using salted butter, reduce this amount.
  • 1 cup chopped pistachios Look for unsalted, bright-green nuts.
  • 1 cup white chocolate chips (optional) For an extra touch of sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C).
  2. Cream the butter and sugars until light and fluffy.
  3. Beat in the eggs and vanilla until well combined.
  4. Add the pistachio pudding mix and mix until smooth.
  5. Combine the dry ingredients and fold into the wet mixture.
  6. Fold in chopped pistachios and white chocolate chips.
  7. Drop tablespoons of dough onto ungreased baking sheets.
Baking
  1. Bake for 10–12 minutes until edges are lightly golden.
  2. Cool a few minutes on the baking sheet, then transfer to wire racks.

Notes

Cookies are soft and tender. Store in an airtight container for up to 4 days, or freeze for up to 3 months. To revive, warm in the oven briefly.