Quick and easy no-chill Pistachio Pudding Cookies ✅ are sweet-and-salty with bits of pistachios and white chocolate chips in every bite for texture galore! Pudding mix keeps the cookies soft for days so if you need a cookie for cookie exchanges, these are perfect!
Easy Pistachio Pudding Cookies Recipe
- If you love a good salty-sweet treat with plenty of texture, yet is still super soft, look no further than these easy pistachio pudding cookies.
- I’ve been making pudding cookies for at least 15 years and have numerous recipes on my site from the Best Soft & Chewy Chocolate Chip Cookies to Bakery Style M&M Cookies, Quadruple Fudge Cookies and more. See below the recipe card for visuals.
- The great thing about pudding cookies is that they stay so nice and soft! They’ve got the texture of Keebler Softbatch Cookies (if you’re old enough to remember those, you know who you are). For Christmas cookie exchanges or holiday hostess gifting, these chewy cookies are great. They’re also a fun St. Patrick’s Day cookie for obvious reasons. If you want to amp up the green color, a bit of green food coloring does the trick.
- The pistachio flavor is pretty forward because there’s a box of pistachio pudding mix in and chopped pistachios so if you’re a fan of the green nuts, you’re going to love these. I included white chocolate chips because the sweetness is such a great contrast to the saltiness from the nuts but you can use chocolate chips instead.
- Best of all? NO chilling required! It’s very rare that I have a cookie recipe that goes from mixing bowl straight to oven, but this is one of them.
Ingredients in Pistachio Cookies With Pistachio Pudding
- Wet ingredients: Unsalted butter, granulated sugar, light brown sugar; egg and vanilla extract, are standard cookie making ingredients. Almond extract is lovely in this recipe if you’d like to use it rather than or in addition to vanilla extract.
- Dry ingredients: All-purpose flour, instant pistachio pudding mix, baking powder, salt. You need to use instant pudding mix for this recipe.
Is there a substitute for pudding mix? If you live in a country where pudding mix isn’t sold, this may not be the recipe for you. You could potentially substitute with an additional 1/3 cup flour + 2 teaspoons cornstarch instead but I haven’t tested that route with this particular recipe.
- Add-ins: Shelled and crushed pistachios (I prefer salted but unsalted is ok) and white chocolate chips. If you’re not a fan of white chocolate chips, use milk chocolate or semi-sweet, or simply omit.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Pistachio Cookies with Pudding Mix
- Preheat your oven and line a baking sheet with a Silpat liner or parchment paper.
- To the bowl of a stand mixer or large mixing bowl, add butter, sugars, and beat to cream together. Add the egg, vanilla, and mix to incorporate.
- Add the dry ingredients and beat to just incorporate.
- Add the add-ins, beat to incorporate, and use a medium cookie scoop to form 2-inch cookie dough balls, or about 2-tablespoons of dough.
- Bake the cookies and allow them to cool off the cookie sheets on racks before enjoying.
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
- ½ cup unsalted butter, softened to room temperature (for saltier cookies, use salted butter)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract, or to taste (use clear vanilla extract if desired; almond extract may be substituted and it’s normally clear)
- 1 ¼ cup all-purpose flour
- 3.4- ounce package instant pistachio pudding mix, (I recommend regular rather than sugar-free, use instant and NOT cook ‘n serve)
- 1 teaspoon baking soda
- ½ teaspoon salt, or to taste
- 1 cup white chocolate chips, or as desired (milk or semi-sweet chocolate chips may be substituted)
- ¾ to 1 cup shelled and roughly chopped pistachios, (I use salted and roasted pistachios)
Preheat oven to 350 and line two baking sheets with Silpats or parchment paper and spray, or spray them directly with cooking spray; set aside.
To a large mixing bowl, add the butter, sugars, and beat on high speed to cream the ingredients, about 3-4 minutes, or until light and fluffy. Stop to scrap down the sides of the bowl.
Add the egg, vanilla, and beat to incorporate, about 1 minute. Stop to scrap down the sides of the bowl.
Add the flour, pudding mix (the whole packet of dry pudding mix, just add it in like flour), baking soda, salt, and slowly beat to incorporate. Stop to scrap down the sides of the bowl. Tip – If you want your cookies to be greener (for Christmas or St. Patrick’s Day for example), now is the time to add a few drops of green food coloring, beat to incorporate, and add more if desired until you reach the desired intensity of green shade.
Add the white chocolate chips, 3/4 cup pistachios, and beat on low to incorporate. As desired, add additional pistachios. Tip – It’ll depend on how small the bits of nuts are and your general preference for them.
- Using a medium cookie scoop, which is about 2 tablespoons, form evenly sized cookie dough balls, flatten between your palms slightly, and place them on the prepared baking sheets, spaced about 2 inches apart. Tips – If the dough is very sticky to work with, pop the bowl in the fridge for 30 minutes before forming balls, but it likely won’t be necessary. I recommend making the cookies the size that I indicate so they cook in the indicated amount of time. I wouldn’t make them much smaller nor bigger, it’s a recipe that I recommend sticking with approximately 2 tablespoons of dough. If necessary in order so the baking sheet is not crowded, you may need to use three baking sheets.
Bake the cookies for approximately 8 to 10 minutes in the preheated oven, or until the edges are just barely turning brown. Baking Tips – Because these cookies are a pale green, you’ll really notice the browning on the undersides and edges, so definitely keep a watchful eye so they don’t get too dark (this is why bigger cookies are not better for this recipe). Based on how your oven runs, your climate, the thickness of your baking sheets, and the exact size of your cookie dough balls, the baking time will vary. 8 to 10 minutes is my estimate but they may take less time or more time, you’ll need to be the judge of that.
Baking Tips Continued – If possible, I recommend baking one sheet of cookies at a time, on the middle rack, and rotating the pan midway through baking for the most evenly baked cookies. Cookies baked on the rack underneath (if you’re baking two sheets at a time) never get quite the same texture or color as the cookies baked on the middle rack by themselves.
Allow cookies to cool for 5 to 10 minutes on the baking sheet before transferring to a wire rack and cooling completely and serving when desired.
Storage: You may form cookie dough balls, and keep the unbaked balls airtight in your refrigerator for up to five days. You may store unbaked cookie dough airtight in the freezer for up to three months. You may bake directly from refrigerated or frozen, probably only needing to add a minute or so to the overall baking time. This is nice when you want to have the taste of freshly baked and warm cookies. Baked cookies will keep airtight at room temperature for up to 5 to 7 days or in the freezer for up to 3 to 4 months.
Serving: 1serving, Calories: 183cal, Carbohydrates: 23g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 49mg, Sodium: 175mg, Potassium: 90mg, Fiber: 1g, Sugar: 17g, Vitamin A: 191IU, Vitamin C: 0.3mg, Calcium: 31mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
www.averiecooks.com (Article Sourced Website)
#Pistachio #Pudding #Cookies