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Pistachio Pudding Cookies

Pistachio Pudding Cookies

  • Author: Audrey
  • Total Time: 20 MINS
  • Yield: 60 SMALL COOKIES 1x


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.



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


Set your temperature to 350°F (180°C). Line a cookie sheet, with parchment paper. Use a silicone baking mat.

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.

Into the mixture of butter and sugars add the eggs, pistachio pudding mix and vanilla extract. Beat these together until they are thoroughly incorporated.

In another bowl mix together the all-purpose flour, baking soda and salt.

Gradually add the dry ingredient mixture to the wet mixture while stirring just enough to blend them together.

Gently fold in chocolate chips. Chopped pistachios into the batter.

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.

Allow your cookies to cool on the baking sheet for 2 minutes before transferring them onto a wire rack, for cooling.


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.

  • Prep Time: 10 MINS
  • Cook Time: 12 MINS