Pistachio Pudding Cookies That’ll Make You Look Like a Baking Genius (Even Though They’re Super Easy)
Okay, so here’s the thing about pistachio pudding cookies. I made them for the first time about three years ago because my sister-in-law brought them to Easter dinner and I basically ate half the plate by myself. Not proud of it. Well, maybe a little proud.
But here’s what happened—I asked her for the recipe and she laughed and said “It’s literally just a box of pudding mix thrown into cookie dough.” I was like… wait, WHAT? That’s it? That’s the secret? Mind. Blown.
So naturally, I went home that night and tried making them immediately. At 10 PM. Because that’s a totally reasonable time to start baking, right? Spoiler alert: my first batch came out flat as pancakes. Turns out reading the entire recipe BEFORE you start is actually important. Who knew?
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Why These Pistachio Pudding Cookies Are Basically Magic
Look, I’m gonna be honest with you. I’ve tried a lot of cookie recipes. Like, a LOT. My husband jokes that I should open a cookie testing laboratory because our freezer is always full of random batches. But these soft chewy pistachio cookies? They’re in my top three. Maybe top two if I’m being real.
The instant pistachio pudding mix is what makes them so ridiculously good. It keeps them soft for days (if they last that long, which in my house they don’t). And the flavor is just… chef’s kiss… perfect. Not too sweet, kinda nutty, and that gorgeous green color makes them perfect for St Patrick’s Day pistachio cookies or Christmas or honestly any random Tuesday when you need something to make you smile.
My 6-year-old calls them “the green cookies” and asks for them constantly. She doesn’t even like pistachios normally. Kids are weird.
The Ingredients (AKA The Shopping List I Always Forget Something From)
Alright, let me tell you what you need for these pistachio pudding cookies with white chocolate chips. And trust me, don’t skip the white chocolate. I tried it once to “save calories” and my neighbor literally said “these are good but something’s missing.” She was right.
Here’s what you’ll need:
For the cookies:
- 1 box (3.4 oz) instant pistachio pudding mix (the Jell-O brand works best, don’t @ me)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened (not melted! I learned this the hard way)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1/2 cup chopped pistachios (optional, but recommended)
Now, a few things about shopping for these ingredients. First, good luck finding instant pistachio pudding mix at your regular grocery store. I swear they hide it. Check near the Jell-O, obviously, but sometimes it’s randomly in the baking aisle. Once I found it near the ice cream toppings. Made zero sense.
Second, about the butter—it needs to be soft but not melting. Like, you should be able to press your finger into it easily. Room temperature, basically. I usually take mine out of the fridge about an hour before baking. Or I forget and microwave it for 10 seconds which is risky business but sometimes works.
And the white chocolate chips? Get the good ones. Not the baking chips that taste like wax. Ghirardelli or Guittard if you can find them. You’re welcome.
How to Make the Best Pistachio Pudding Cookie Recipe (Step by Step)
Okay, deep breath. This is easier than you think. Even easier than those no-bake cookies everyone makes (which honestly taste like sugary sadness to me, sorry not sorry).
Step 1: Preheat your oven to 350°F
Do this first. Always. I cannot tell you how many times I’ve mixed everything and then realized my oven wasn’t even on yet. Then you’re standing there holding a bowl of cookie dough feeling like an idiot.
Step 2: Mix the dry stuff
In a medium bowl, whisk together the flour, baking soda, salt, and the entire box of pistachio pudding mix. Don’t open the pudding mix over the bowl because that powder goes EVERYWHERE. Open it carefully like you’re defusing a bomb. (Okay maybe not that carefully, but you get the idea.)
Step 3: Cream the butter and sugars
In a large bowl (or your stand mixer if you’re fancy), beat the softened butter with both sugars until it’s light and fluffy. This takes about 2-3 minutes with an electric mixer. Your arm will fall off if you try to do it by hand. Don’t be a hero.
It should look kinda pale and… well, fluffy. Like buttercream frosting but grainier.
Step 4: Add eggs and vanilla
Beat in the eggs one at a time, then add the vanilla. Mix until everything’s combined. The mixture might look a little weird and separated at this point. That’s totally normal. Mine always looks like it’s about to curdle and then it magically comes together. Science!
Step 5: Combine wet and dry
Now—and this is important—add the flour mixture to the butter mixture gradually. I do it in three additions, mixing on low speed after each one. Mix until JUST combined. Don’t overmix or your cookies will be tough. (Ask me how I know. Actually, don’t. It’s embarrassing.)
Step 6: Fold in the good stuff
Use a spatula to fold in the white chocolate chips and chopped pistachios if you’re using them. I like to save a few chips and pistachios to press into the tops of the cookies before baking because I’m extra like that.
Step 7: Chill or don’t chill
Here’s where people have opinions. Some recipes say you MUST chill the dough for 30 minutes. I say… meh. If you have time, sure, it helps them hold their shape better. But I’ve made these pistachio cookies with no chill time and they turned out fine. Maybe slightly flatter but who cares? Flat cookies have more crispy edges and I’m here for it.
Step 8: Scoop and bake
Use a cookie scoop (the 2-tablespoon size works perfectly) and drop dough balls onto parchment-lined baking sheets. Space them about 2 inches apart because they spread. Not a ton, but enough that they’ll touch if you crowd them.
If you saved some white chocolate chips and pistachios, press a few into the top of each cookie now. Makes them look professional even though you’re definitely not a professional.
Bake for 10-12 minutes. They should look slightly underdone in the center when you take them out. They’ll continue cooking on the hot pan. If you wait until they look “done” in the oven, they’ll be overdone once they cool. Trust me on this.
Step 9: Cool (if you can wait)
Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Or eat one immediately and burn your mouth like I always do. I have no self-control with warm cookies.
My Hard-Earned Tips for Perfect Pistachio Pudding Cookies
After making these approximately 847 times (okay maybe like 30 but it feels like more), here’s what I’ve learned:
Don’t use sugar-free pudding mix. I tried it once for my diabetic uncle. The cookies were… weird. Just weird. The texture was off, the color was wrong, and honestly they tasted like sadness. Use the regular stuff.
The color will vary. Sometimes my cookies come out bright green, sometimes more yellow-green. It depends on the pudding mix batch. Don’t stress about it. They all taste the same.
These freeze beautifully. Both the dough AND the baked cookies. I usually make a double batch and freeze half the dough in balls. Then I can bake fresh cookies whenever I want without doing all the mixing. Game changer for when unexpected guests show up (or when I just really need a cookie at 9 PM).
Room temperature ingredients matter. I know I mentioned this already but it’s SO important. Cold eggs won’t mix properly with room temp butter. I usually put my eggs in a bowl of warm water for 5 minutes while I’m getting everything else ready.
Don’t skip the salt. I tried making a batch without salt once because I was out and too lazy to run to the store. The cookies tasted flat and boring. Salt makes everything better, even sweet things. It’s not optional.
How to Store These Green Pistachio Pudding Cookies
If they last long enough to need storing (big IF in my house), keep them in an airtight container at room temperature. They’ll stay soft for about a week. The pudding mix keeps them from getting dry and crumbly like regular cookies sometimes do.
You can also freeze the baked cookies for up to 3 months. Just layer them between parchment paper in a freezer bag. Thaw at room temperature for about 30 minutes. Or microwave one for 10 seconds if you want it warm and melty. Heaven.
Why These Are My Go-To Holiday Pistachio Cookies
Every Christmas, my mom hosts this massive cookie exchange party. Like, 30 people, everyone brings 5 dozen cookies. It’s chaos. It’s amazing.
The first year I brought these homemade pistachio cookies, three different people asked me for the recipe before I even left. One lady took a photo of them. I felt like a celebrity baker for exactly 10 minutes until someone brought these insane looking macarons and stole my thunder.
But here’s the thing—my cookies are actually EASY to make. Those macarons? That person probably spent 6 hours and cried twice. I know I would have. These pistachio cookies baking recipe easy approach means anyone can make them and look like a baking genius.
Plus the green color just screams festive. Red and green cookies? Classic Christmas. Green cookies for St. Patrick’s Day? Perfect. Green cookies for no reason in July? Why not? Life’s short, eat colorful cookies.
Final Thoughts on These Soft and Chewy Pudding Mix Cookies
Listen, I’m not saying these are going to change your life. But they might change your Tuesday. Or your cookie jar situation. Or your reputation as someone who “doesn’t really bake.”
They’re easy enough that my 10-year-old nephew made them mostly by himself (with supervision for the oven part, obviously). They’re fancy enough that I brought them to my boss’s retirement party and got compliments. They’re tasty enough that I’ve made them at least once a month for the past three years.
That’s pretty much all you can ask from a cookie, right?
Now if you’ll excuse me, writing this entire post has made me desperately crave these cookies and I’m pretty sure I have a box of pistachio pudding mix in my pantry. If not, I’m going to the store. At 2 PM on a Thursday because I’m an adult and I can do what I want.
Make these. Seriously. Let me know how they turn out! And if you have any tricks for making them even better, tell me because I’m always looking to up my cookie game.
Happy baking! (And may your cookies never spread into one giant mega-cookie like mine did that one time) 🍪💚
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