Pistachio Pudding Cookies
These Pistachio Pudding Cookies are ultra-soft, chewy, and packed with nutty pistachio flavor thanks to a box of instant pudding mix. Studded with white chocolate chips and real pistachios, they stay melt-in-your-mouth soft for days and have a naturally festive green color that’s perfect for St. Patrick’s Day or any time of year.
Equipment
- Mixing bowls
- Electric mixer
- Baking Sheets
- Parchment paper
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 box instant pistachio pudding mix (3.4 oz), dry
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1/2 cup shelled pistachios, chopped
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the dry pistachio pudding mix, eggs, and vanilla extract until fully combined and lightly green in color.
- Mix in flour, baking soda, and salt just until combined. Do not overmix.
- Gently fold in white chocolate chips and chopped pistachios.
- Scoop dough onto parchment-lined baking sheets. Bake for 9–11 minutes until edges are set but centers look soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use instant pudding mix only—cook-and-serve will not work. Cookies will look slightly underbaked when removed but will set as they cool.