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Chewy Pistachio Pudding Cookies

Soft and chewy Pistachio Pudding Cookies feature a delectable blend of nutty pistachios and decadent white chocolate chips. These gorgeous pistachio cookies get their lovely green hue from pistachio pudding mix which creates a soft and tender cookie that lasts for days!

These gorgeous Pistachio Cookies are made with real pistachios and a secret ingredient – instant pistachio pudding mix – for a delicious pistachio flavor! These cookies are not just a treat for your taste buds but also a feast for your eyes with their lovely color that is perfectly complemented with white chocolate chips studded throughout.

The white chocolate chips add the perfect touch of sweetness to these cookies and complements the pistachio flavor beautifully. I couldn’t resist adding in some “real” pistachios to the mix because I love a little crunch in my cookies.

Pudding cookies are incredibly popular because the pudding mix adds an extra softness and chewiness to the cookies and keeps them that way for days after baking. You can use any pudding mix in this cookie recipe but we really love pistachio!

Storage Information

These pistachio cookies can be stored in an airtight container at room temperature for up to 1 week.

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To freeze, place in a freezer safe storage bag for up to 3 months. Thaw at room temperature before enjoying.

Variations To Try

Swap out the white chocolate chips for dark chocolate or semi sweet chocolate chips for a unique flavor twist.
Mix in different nuts like almonds, pecans or walnuts.
Replace out the vanilla extract for almond extract.


1 cup unsalted butter, softened
1/2 cup powdered sugar
1 box (3.4 oz) instant pistachio pudding mix
1 2/3 cups all-purpose flour
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
4-5 drops green food coloring

Instructions :

In a stand mixer bowl, cream the butter until it’s light and fluffy.
Add the powdered sugar, pistachio pudding mix, vanilla extract, almond extract, and green food coloring. Beat until the mixture is thoroughly combined.
Slowly incorporate the flour into the mixture, mixing until a cohesive dough forms.
Wrap the dough in plastic and chill in the freezer for 15 minutes, or refrigerate for an hour to firm up.
Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
Using a 1 ½ tablespoon scoop, form the dough into balls and arrange them on the baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 9-11 minutes, or just until the edges begin to take on a slight golden hue. Allow the cookies to rest on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.

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