Name: Pistachio Pudding Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 (3.4 oz) package instant pistachio pudding mix; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup shelled pistachios, roughly chopped; 1 1/2 cups white chocolate chips

Soft and chewy Pistachio Pudding Cookies blend the nutty richness of pistachios with creamy white chocolate chips for a dessert that feels both nostalgic and indulgent. The secret ingredient—instant pistachio pudding mix—not only adds flavor but also gives these cookies an irresistibly soft texture. Whether I’m baking for the holidays or just looking for a comforting treat, these cookies always hit the spot.

Why You’ll Love This Recipe

I love how simple yet flavorful these cookies are. The pudding mix keeps them ultra soft, even days after baking. The combination of pistachios and white chocolate adds a wonderful contrast—nutty, sweet, and just a bit salty. These cookies are easy to make with pantry staples, and they’re always a hit at cookie swaps and holiday gatherings. Plus, they freeze beautifully, making them perfect for preparing ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (3.4 oz) package instant pistachio pudding mix

1/2 cup (1 stick) unsalted butter, softened

1/2 cup granulated sugar

2 large eggs

1/2 cup packed light brown sugar

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup shelled pistachios, roughly chopped

1 1/2 cups white chocolate chips

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large mixing bowl, I cream the softened butter with both sugars until the mixture is light and fluffy.

I beat in the eggs one at a time, then mix in the vanilla extract and pistachio pudding mix until everything is well combined.

In a separate bowl, I whisk together the flour, baking soda, and salt. I then slowly incorporate this dry mix into the wet mixture, stirring just until it all comes together.

I gently fold in the chopped pistachios and white chocolate chips until they’re evenly spread throughout the dough.

Using a tablespoon, I scoop dough portions onto the prepared baking sheet, leaving about 2 inches of space between each one.

I bake the cookies for 10–12 minutes, until the edges are set and lightly golden.

After baking, I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Servings: 24 cookies

Calories: Approximately 180 kcal per cookie

Variations

I sometimes switch up the mix-ins for a fun twist—dark chocolate chips work beautifully in place of white chocolate, and I’ve even added dried cranberries during the holidays for a tart contrast. If I want extra crunch, I toast the pistachios beforehand. For a different flavor profile, I’ve used almond or coconut pudding mix in place of pistachio—it’s a fun way to change things up while keeping the texture soft and chewy.

Storage/Reheating

To store these cookies, I place them in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer in a resealable bag for up to 3 months. When I’m ready to enjoy, I let them thaw at room temperature or pop them in a 300°F oven for 3–5 minutes to warm them up slightly. The texture stays just as soft even after freezing.

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FAQs

How does pudding mix affect the texture of cookies?

The instant pudding mix keeps the cookies incredibly soft and chewy, even after a few days. It also adds a boost of pistachio flavor without overpowering the dough.

Can I use sugar-free pudding mix?

Yes, I’ve tried using sugar-free pistachio pudding mix and the cookies still turn out soft and flavorful. The texture may vary slightly, but it’s still delicious.

Do I have to use white chocolate chips?

No, I’ve swapped in semi-sweet or dark chocolate chips before and they work great. I like adjusting based on who I’m baking for or what I have on hand.

Can I make the dough ahead of time?

Absolutely. I often make the dough a day in advance and keep it in the fridge. Chilling can even help the cookies bake up thicker and more evenly.

Are these cookies good for shipping?

Yes, these cookies hold up well in transit. I pack them in layers with wax paper between each row to prevent sticking and keep them fresh.

Conclusion

Pistachio Pudding Cookies are one of my go-to recipes when I want something comforting, festive, and easy to make. The unique flavor combo of pistachio and white chocolate, along with the soft texture from the pudding mix, makes them unforgettable. Whether I’m baking a batch for guests or stashing some in the freezer for later, I always find myself reaching for this reliable, delicious cookie recipe.

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