Pistachio Pudding Cookies Recipe with How-To Video

Pistachio Pudding Cookies are simple to make and full of pistachio flavor. This recipe uses instant pistachio pudding mix to create soft, tender cookies studded with chopped pistachios and white chocolate chips. A tiny drop of green food coloring makes them festive for St. Patrick’s Day, Christmas, or any spring celebration.

Pudding in Cookies

Adding instant pudding mix to cookie dough does two great things: it adds concentrated flavor and the starch in the mix helps tenderize the cookie for a soft, chewy texture. Pistachio pudding brings a subtle nutty taste and a hint of green color that pairs beautifully with white chocolate chips and extra chopped pistachios.

Pudding mix is a handy trick in many cookie recipes—try it in other varieties when you want softer, more flavorful cookies.

Holiday Cookies

Pistachios are naturally green, and a small amount of green gel or liquid food coloring boosts the color to make the cookies more vibrant. These cookies are ideal for St. Patrick’s Day and Christmas, and they also work well for spring gatherings and Easter. Of course, they’re delicious any time of year.

Ingredients in Pistachio Pudding Cookies

This recipe uses common baking pantry items. The pudding mix provides flavor and helps keep the cookies soft.

• Unsalted butter – Use unsalted so you control the salt level.
• Granulated sugar – For sweetness and structure.
• Light brown sugar – Adds moisture and depth of flavor.
• Large egg – Binds the dough and adds richness.
• Clear vanilla extract – Keeps the cookie color lighter; almond extract (½ tsp) is a good alternative that complements nuts.
• Green food coloring – Optional; a little goes a long way to boost color.
• All-purpose flour – Provides structure.
• Instant pistachio pudding mix – Dry mix adds flavor, color, and tenderness.
• Baking soda – Gives a gentle lift so cookies aren’t flat.
• Salt – Balances and enhances flavor.
• White chocolate chips – Add creamy sweetness.
• Chopped pistachios – For extra nutty bite and texture.

See the recipe card below for exact amounts and full baking directions.

How to Make Pistachio Cookies

These cookies are straightforward. With a few basic mixing steps, you’ll have dough ready to bake.

1. Whisk together the flour, instant pistachio pudding mix, baking soda, and salt in a bowl and set aside.
2. Cream the butter with granulated and brown sugar until light and fluffy. Add the egg, vanilla, and food coloring, mixing until combined.
3. Add the dry ingredients to the wet ingredients and mix until just combined.
4. Fold in the white chocolate chips and chopped pistachios gently so the dough stays tender.

Scooping and Baking

Portion the dough, space the cookies on a prepared sheet, and bake until the edges are lightly browned.

Use a #40 or #30 cookie scoop (about 1½ to 2 tablespoons) to portion dough. Rounding each scoop in your hand before placing it on the sheet can help keep nuts and chips tucked inside.

Bake at 350°F (177°C) for 10–12 minutes. The bottoms and edges should be lightly golden. Let cookies rest on the pan a few minutes before transferring to a wire rack to cool completely.

Baking Tips and Storage

• Butter temperature matters: Room-temperature butter (about 68–72°F) gives the best texture. If butter is too soft, cookies can spread too much—chill the dough 20–30 minutes for thicker cookies.
• Adjust flour carefully: If you prefer extra-thick cookies, add only 1–2 tablespoons more flour and test one cookie first to avoid a dry result.
• Storage: Store cooled cookies in an airtight container at room temperature for 3–5 days or freeze in a sealed bag for up to 3 months.

More Cookies to Try

• White Chocolate Macadamia Cookies
• Cherry Chocolate Chip Cookies
• Almond Joy Cookies
• Key Lime Crinkle Cookies
• Pecan Cookies
• Oatmeal Chocolate Chip Cookies
• Fluffernutter Cookies
• M&M Cookies