Dessert

Pistachio Pudding Cookies Recipe

ByMariam Harutyunyan January 14, 2026January 14, 2026

Introduction

Pistachio pudding cookies offer a delightful twist on classic cookies with their tender crumb and subtle nutty flavor. Infused with instant pistachio pudding mix and studded with white chocolate chips and roasted pistachios, these cookies are chewy, rich, and perfect for any occasion.

The image shows a close-up of eight green cookies with white chocolate chips scattered on top, arranged in a loose cluster on a white plate. Each cookie is thick with a soft, slightly crumbly texture, and the green color gives a fresh look, possibly from matcha or pistachio. Tiny pieces of crushed nuts are visible in and around the cookies, adding a bit of texture and color contrast. The plate rests on a white marbled surface, and small nut bits are scattered casually around the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
3/4 cup brown sugar

1/4 cup granulated sugar
3.4 ounce package instant pistachio pudding mix

2 large eggs
1 teaspoon vanilla extract

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

1 1/2 cups white chocolate chips
1 cup roasted pistachios, roughly chopped

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

Step 2: Using a mixer, beat together the softened butter, brown sugar, and granulated sugar until creamy and smooth.
Step 3: Add the instant pistachio pudding mix, eggs, and vanilla extract to the butter mixture and mix until well combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt to combine evenly.

Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the white chocolate chips and chopped pistachios.
Step 6: Using a medium or large cookie scoop, drop dough portions onto the prepared baking sheets. Optionally, add extra white chocolate chips and pistachios on top of each cookie.
Step 7: Bake medium-sized cookies (about 2 tablespoons) for 10–12 minutes. For larger ¼ cup cookies, bake for 13–15 minutes until the edges are golden brown.

Step 8: Remove cookies from the oven and let them cool on the baking sheet for 2 minutes to set. Then transfer to a wire rack to cool completely.

Tips & Variations

For extra crunch, toast the pistachios before chopping to enhance their flavor.
Swap white chocolate chips for dark or milk chocolate chips for a different taste profile.

If you prefer a stronger pistachio flavor, add a few drops of pistachio extract along with the vanilla.
To make these cookies gluten-free, substitute the flour with a 1-to-1 gluten-free baking flour blend.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. To reheat, warm briefly in the microwave or a low oven to restore their softness.

How to Serve

A close-up top view of a pile of ten round, soft green cookies stacked on a white plate. Each cookie has a slightly cracked surface with small white chocolate chips scattered unevenly on top. The texture looks soft and slightly crumbly, with small bits of darker green and brown mixed within the cookie dough. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pistachio pudding instead of instant mix?

Instant pudding mix is essential here because it helps create the soft, chewy texture of the cookies. Homemade pudding won’t have the same effect, so it’s best to stick with the instant mix for this recipe.

Can I substitute the white chocolate chips with another type of chocolate?

Yes, you can substitute white chocolate chips with milk or dark chocolate chips to suit your taste preferences. Each option pairs well with pistachios and adds a unique flavor twist.