Pistachio Pudding Cookies
These Pistachio Pudding Cookies have the most perfect sugar cookie texture! With pistachio pudding mix in the dough, these cookies are extra soft and stuffed with white chocolate chips and finished with a crushed pistachio topper.
Pistachio Cookie Recipe
I have seriously fallen in love with these Pistachio Cookies! They are sweet and nutty and taste just like the ice cream we love. The pudding in the dough makes the cookies so soft and gives the cookies the best little sugar granual texture. It has a great nutty undercurrent and the addition of the white chocolate is an immaculate compliment. The pudding mix also colors the cookies, making them the cutest green. So yes, they’re perfect for St. Patrick’s Day (but I bet you’ll find lots of excuses to make them).
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
- Salted butter, softened – I like to use salted butter in my bakes. You can sub in unsalted butter, just add an extra pinch (like ¼ tsp) of salt to the dough.
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract – The vanilla gives these cookies such a nice depth of flavor.
- All-purpose flour
- Instant pistachio pudding mix – The pudding mix will help sweeten and soften these cookies. Perfection.
- Baking soda
- White chocolate chips – Trust me on this one, the white chocolate chips add such a delightful surprise to these cookies.
- Chopped pistachios – I use lightly salted, unroasted pistachios!
How to Make Pistachio Cookies
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until light in color and fluffy in texture. This will take about 2 minutes.
- Scrape down the sides of the bowl and add in the egg and vanilla. Mix until well incorporated.
- Next, add in the flour, pudding mix, and baking soda. Mix until a soft dough forms.
- Gently fold in the white chocolate chips until evenly dispersed.
- Portion out your dough using a # 24 scoop (about 3 Tbsp).
- Press the top of each cookie dough ball into the chopped pistachios and then press extra white chocolate chips on top, if desired.
- Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the tops no longer look glossy.
- Allow the cookies to cool for 5 minutes on the pan before moving to a cooling rack.
- Store in an airtight container on the counter for 3-5 days. Enjoy!
How should I store these cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days!
Can I freeze these cookies?
Yes! Once the cookies are cooled, place in a ziptop bag or an airtight container and freeze for up to 3 months. When you’re ready to enjoy, allow them to thaw, reheat quickly in the microwave or pop in the oven at 350°F for 5 minutes.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop for these cookies!
Nutty Favorites
Pistachio Pudding Cookies
Ingredients
- 3/4 cup (167g) salted butter, softened
- 1/2 cup (123g) brown sugar
- 1/2 cup (115g) granulated sugar
- 1 egg
- 1 Tbsp vanilla extract
- 1 3/4 cups (266g) all-purpose flour
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 tsp baking soda
- 1 cup (200g) white chocolate chips
- 1/2 cup chopped pistachios
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until light in color and fluffy in texture. This will take about 2 minutes.3/4 cup (167g) salted butter, softened, 1/2 cup (123g) brown sugar, 1/2 cup (115g) granulated sugar
- Scrape down the sides of the bowl and add in the egg and vanilla. Mix until well incorporated.1 egg, 1 Tbsp vanilla extract
- Next, add in the flour, pudding mix, and baking soda. Mix until a soft dough forms.1 3/4 cups (266g) all-purpose flour, 1 (3.4 oz) box instant pistachio pudding mix, 1 tsp baking soda
- Gently fold in the white chocolate chips until evenly dispersed.1 cup (200g) white chocolate chips
- Portion out your dough using a # 24 scoop (about 3 Tbsp).
- Press the top of each cookie dough ball into the chopped pistachios and then press extra white chocolate chips on top, if desired.1/2 cup chopped pistachios
- Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the tops no longer look glossy.
- Allow the cookies to cool for 5 minutes on the pan before moving to a cooling rack.
- Store in an airtight container on the counter for 3-5 days. Enjoy!
can I substitute choc chips for the white? thanks
You absolutely can!
I seriously thought pistachio cookies sounded disgusting but made them for friends of mine who thought anything pistachio sounded good. These cookies are so soft and incredibly delicious. I am a total convert. I will be making this recipe again.
Is it bad if I admit I felt the exact way? It doesn’t sound great, but they are totally delicious!
I can’t stop making these! They have the best flavor and texture!