Pistachio Pudding Cookies

These pistachio pudding cookies are soft, sweet, and buttery—made with instant pudding mix, white chocolate chips, and chopped pistachios.

this Recipe

So let me paint the picture: It was one of those chaotic afternoons where I was this close to ordering cookies online (yes, again), but then I remembered I had a rogue box of pistachio pudding mix stashed in the back of the pantry. You know, one of those things you buy thinking, “I’ll totally use this!” but then it just lives there… forever.

Anyway, I decided to throw together a batch of cookies with it. And OH. MY. GOODNESS. I didn’t expect them to be this good. Soft, chewy, nutty, with these creamy little bursts of white chocolate and a delicate green tint that somehow makes them feel extra special.

They reminded me of my grandma’s Christmas trays—but with a modern twist. And ever since that day, I’ve made them for potlucks, birthdays, lazy Sundays, you name it. They’re like a little pocket of cozy joy. And trust me, once you taste one, you’ll get it.

Why You’ll Love This Pistachio Pudding Cookies Recipe?

Honestly, I didn’t expect these pistachio pudding cookies to be the ones everyone would ask for. But they’re just different enough. You’ve got:

• That soft texture (thank you, pudding mix!)

• A nutty, nostalgic flavor that isn’t overpowering

• White chocolate that melts into creamy little puddles

• And that faint green hue that makes them feel kinda… fancy?

They’re like if a sugar cookie and a bakery-style drop cookie had a pistachio-flavored baby. In a good way.

Ingredient Notes:

Before you get started, let’s talk ingredients. Because there’s a method to this cookie madness.

• Unsalted Butter – Room temp is key here. It gives the cookies that rich, buttery base without going greasy.

• Brown Sugar + Granulated Sugar – A half-and-half situation that makes the cookies chewy and sweet with a hint of molasses.

• Eggs – Helps bind everything. Room temp makes them blend better. But honestly? I’ve used cold eggs in a pinch.

• Pistachio Instant Pudding Mix – This is the magic. It flavors the dough and makes the cookies soft like a cloud.

• Vanilla Extract – Rounds everything out. Always.

• Flour, Baking Soda, Salt – Your dry ingredient backbone. Keeps things balanced and helps them rise just right.

• White Chocolate Chips – Adds creamy sweetness that complements the pistachio like a dream.

• Chopped Pistachios – For texture and that extra pop of flavor. Use salted if you like contrast (I do).

How To Make Pistachio Pudding Cookies?

Step 1: Preheat + Prep
Crank that oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone mat—whichever’s closer.

Step 2: Cream the Butters & Sugars
Grab a mixing bowl and beat that softened butter until it’s fluffy like a little butter cloud. Add both sugars and cream it until smooth. This is the part where it’ll smell amazing already, just saying.

Step 3: Add the Eggs, Pudding Mix & Vanilla
Mix in your eggs one at a time (don’t worry if they look a little weird at first—it comes together). Then toss in that pudding mix and vanilla extract. The dough will start turning that lovely pistachio green. No need for food coloring—unless you really want to lean into it.

Step 4: Dry Ingredients In
Whisk together your flour, baking soda, and salt. Add that into the wet ingredients slowly, mixing just until combined. No over-mixing or you’ll lose that soft texture we’re going for.

Step 5: Fold in the Chips & Nuts
Gently stir in your white chocolate chips and pistachios. Try not to eat half the dough right here. I fail at this step regularly.

Step 6: Scoop & Bake
Scoop 1-tablespoon-sized balls of dough onto your sheet, spaced about 2 inches apart. Bake for 11–12 minutes until the edges are just barely golden and the centers still look a little underdone.

Step 7: Cool & Try Not to Devour Them All
Let them cool on the pan for 2 minutes, then move to a wire rack. Or just eat one warm and deal with the consequences (worth it).

Storage Options:

• Room Temp: In an airtight container for 4–5 days. Add a slice of bread in the container to keep them extra soft!

• Freezer: Freeze the dough or baked cookies. Just pop in the oven or microwave when the craving hits.

Variations and Substitutions:

• Swap white chocolate chips with semi-sweet or dark chocolate for a richer bite.

• Add a touch of almond extract for a stronger nutty flavor.

• Stir in dried cranberries for a holiday feel.

• Want ‘em greener? A drop of green food coloring goes a long way.

What to Serve with Pistachio Pudding Cookies?

• A cold glass of milk (obvious but necessary).

• Vanilla bean ice cream and a sprinkle of crushed pistachios.

• Tea or coffee—especially a chai latte. That spice + pistachio combo? Chef’s kiss.

Frequently Asked Questions:

Can I use cook-and-serve pudding mix?
Nope—stick with instant pudding. Trust me, it’s what gives these cookies that dreamy texture.

Do I have to chill the dough?
No chilling required! You can bake them right away. Which is dangerous, because they’re way too easy to make.

Honestly, these pistachio pudding cookies were an accident-turned-obsession. They’re fun to make, easy to love, and weirdly hard to stop eating. They’ve got that bakery feel without the bakery stress, and they look fancy even if you made them in 20 minutes while wearing sweatpants.

So go ahead—make a batch. Or three. Freeze some. Gift some. Eat a warm one straight off the tray with zero shame.

Can’t wait to hear what you think!

Keep the Flavor Coming – Try These:

The Ultimate Pineapple Upside-Down Bundt Cake Recipe

Home-Style Classic Creamed Chipped Beef on Toast

Cheesy Mississippi Mud Potatoes

Pistachio Pudding Cookies

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Indulge, in a journey with our Pistachio Pudding Cookies, where the warm nostalgia of baking meets the enticing charm of pistachios. Each cookie offers a combination of textures and flavors blending the crispness of pistachios with the creamy decadence of white chocolate chips. All wrapped in a dough infused with the taste of pistachio pudding. This recipe goes beyond making cookies; it creates an experience of crafting bites of happiness that are not only delicious but visually appealing too. Whether for gatherings or, for savoring a moment with a cup of tea these cookies are sure to transport you to a world filled with refined elegance and irresistible taste in every single bite.

PRINT PIN REVIEW SAVE Saved!

60 Servings

Ingredients

1x2x3x

• 1 c 200 grams unsalted butter, softened
• ½ c 100 grams light brown sugar, packed
• ½ c 100 grams granulated sugar
• 2 large eggs room temperature
• 1 package 3.4 ounces pistachio instant pudding mix
• 1 tsp pure vanilla extract
• 2 ½ c 300 grams all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 c white chocolate chips
• ½ c roughly chopped shelled pistachios

Cook ModePrevent your screen from going dark

Instructions

 

1. Set your temperature to 350°F (180°C). Line a cookie sheet, with parchment paper. Use a silicone baking mat.
2. In a bowl use a mixer to beat the softened butter until it becomes creamy. Add both sugar and granulated sugar beating until they are well combined.
3. Into the mixture of butter and sugars add the eggs, pistachio pudding mix and vanilla extract. Beat these together until they are thoroughly incorporated.
4. In another bowl mix together the all-purpose flour, baking soda and salt.
5. Gradually add the dry ingredient mixture to the wet mixture while stirring just enough to blend them together.
6. Gently fold in chocolate chips. Chopped pistachios into the batter.
7. Take 1 tablespoon of cookie dough using a scoop. Place them onto your baking sheet with around 2 inches of spacing between each scoop. Bake in your preheated oven for 12 minutes. Until you notice lightly browned bottoms on your cookies.
8. Allow your cookies to cool on the baking sheet for 2 minutes before transferring them onto a wire rack, for cooling.

Notes

Let's embark, on a baking adventure by transforming our Pistachio Pudding Cookies into a delightful gluten-free version. Here's an easy and original method to ensure that everyone can savor these treats:

Gluten-Free Flour: Instead of using regular all-purpose flour opt for a high-quality gluten-free flour blend that acts as a perfect 1:1 substitute. Different brands may offer textures and flavors so feel free to experiment until you find your favorite.

Check Your Pudding Mix: Not all instant pudding mixes are gluten-free so it's important to do some detective work. Look for brands that clearly indicate "gluten-free" on the label to ensure safety.

Avoid Cross Contamination: If you're baking for someone with disease or severe gluten sensitivity take precautions against cross contamination. Use utensils, bowls and baking sheets that haven't come into contact, with any ingredients containing gluten.

Play with Texture: Gluten-free doughs can sometimes behave differently. They may be delicate or less stretchy. If your dough feels too dry don't hesitate to add a splash of milk or water until you achieve the desired consistency.

Baking gluten-free treats is, like an art form. The flavors might have variations so go ahead. Taste your dough to determine if you need to adjust the amount of sugar or vanilla extract according to your preferences.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/