Pistachio Pudding Cookies – Soft, Chewy & Easy to Make

When I first stumbled upon pistachio pudding cookies, it was one of those magical winter afternoons—snow gently falling outside, a kettle humming on the stove, and my Nonna humming her favorite tune as she handed me a green-tinted cookie. It looked like something straight out of a fairytale—and the first bite confirmed it. Buttery, nutty, and unbelievably soft, these pistachio pudding cookies were an instant hit.

Fast forward to today, and I’m thrilled to share this family-inspired recipe with you. These pistachio pudding cookies aren’t just a joy to eat—they’re showstoppers at cookie exchanges, easy enough for weeknight baking, and festive enough for occasions like Christmas, St. Patrick’s Day, or Easter. If you’ve never tried baking pistachio pudding cookies at home, you’re in for a treat—they’re not only beautiful but irresistibly chewy. Once you make your first batch of these pistachio pudding cookies, they’re sure to become a regular in your cookie jar.

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Why You’ll Love These Pistachio Pudding Cookies

• Pudding magic: The instant pistachio pudding mix doesn’t just add flavor—it infuses these cookies with an ultra-soft, chewy texture.
• Festive flair: Add a touch of green food coloring and you’ve got perfect green pudding cookies for holidays.
• Flavor explosion: Think creamy white chocolate chips, crunchy chopped pistachios, and that signature pistachio flavor in every bite.
• Perfect for gifts: Bake a batch, wrap in cellophane, and they’re a hit in any holiday cookie platter.

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Perfect for the Holidays and Beyond

These pistachio flavored cookies shine brightest during the festive seasons:

• Christmas: Their soft green color pops on dessert tables.
• St. Patrick’s Day: Hello, green cookies!
• Easter or Spring gatherings: Light, nutty, and cheerful.

But honestly? These cookies are too good to reserve for special occasions. They’re quick enough to whip up on a Tuesday night when the sweet tooth strikes.

Ingredients You’ll Need

Here’s everything you need for these homemade pistachio cookies:

• 2 ¼ cups all-purpose flour
• 1 (3.4 oz) package instant pistachio pudding mix
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, room temp (68–72°F)
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs
• 1 tsp clear vanilla extract (or almond extract for a twist)
• Optional: 2–3 drops green food coloring
• 1 cup white chocolate chips
• ½ cup chopped pistachios

Tips:

• Don’t substitute cook-and-serve pudding—it must be instant pistachio pudding mix.
• Clear vanilla keeps the cookies light in color; almond extract adds an extra nutty kick.
• Want deeper color? Add a drop of gel-based green food coloring.

Step-by-Step Instructions

Prep Dry Ingredients

• In a medium bowl, whisk together flour, pistachio pudding mix, baking soda, and salt.

Cream Butter & Sugars

• In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
• Add eggs, one at a time, mixing well.
• Stir in vanilla or almond extract and food coloring (if using).

Combine & Mix

• Gradually mix dry ingredients into the wet mixture. Don’t overmix.
• Fold in white chocolate chips and chopped pistachios.

Scoop & Chill

• Use a #40 or #30 cookie scoop (1½–2 tbsp) to portion the dough.
• Optional: Chill dough for 20–30 minutes for thicker cookies.

Bake

• Preheat oven to 350°F (175°C).
• Line baking sheets with parchment paper.
• Place dough balls 2 inches apart and bake for 10–12 minutes.
• Edges should be lightly golden. Centers may look soft—they’ll firm up as they cool.

Cool & Enjoy

• Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.

Tips for the Best Pistachio Cookies

• Room temperature butter is key! Too cold = chunky dough. Too soft = flat cookies.
• Don’t overmix your dough. Stop as soon as it’s combined.
• Test before baking all: Bake one test cookie to check thickness and texture.
• Chilling the dough makes cookies thicker and chewier.

Troubleshooting & Variations

• Flat cookies? Check your butter temp or add 1–2 tablespoons of flour.
• Too dry? You may have added too much flour. Spoon it into the cup and level off.
• Nut-free version? Skip the chopped pistachios and use only white chocolate chips.
• Try dark chocolate instead of white for a richer flavor.

Storing & Freezing

• Room temp: Store in an airtight container for 3–5 days.
• Freezing dough: Scoop into balls and freeze in a ziplock bag for up to 3 months.
• Freezing baked cookies: Freeze between layers of wax paper in an airtight container.

More Delicious Cookie Recipes

Keep the cookie party going with our favorites:

• try these classic snickerdoodle cookies
• the best homemade chocolate chip cookies
• these rich and nutty butter pecan cookies
• soft and chewy peanut butter cookies

Let’s Chat Cookies!

Have you baked these chewy pistachio pudding cookies?
Did you add a twist—like swapping in dark chocolate chips or skipping the pistachios altogether?
We’d love to hear how your batch turned out! Drop your thoughts in the comments below and share your cookie magic with the Kai Recipes community! 💬🍪

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