Pistachio Pudding Cookies

A Sunday batch of these cookies is my secret weapon for sweet, portion-controlled snacks all week long. They store beautifully in an airtight container, staying soft and ready to satisfy any afternoon craving. But honestly, I rarely have to worry about them lasting that long. There’s something about the soft, chewy texture and that gentle, nutty sweetness that makes them disappear faster than you can say “just one more.” This recipe is my go-to when I want a cookie that feels a little special without any fuss. It’s the kind of treat that bridges the gap between everyday snacking and something you’d proudly serve to guests. The magic, of course, is in the box of instant pudding mix. It’s the not-so-secret ingredient that guarantees a soft, tender crumb and a flavor that’s uniquely comforting. If you’re looking for a break from classic chocolate chip or a fun twist on your usual cookies recipes, these Pistachio Pudding Cookies are about to become a new favorite. They’re comfort food, made easy.

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Ingredients List

Pistachio Pudding Cookies start with a simple lineup, where one special boxed mix does most of the heavy lifting for flavor and texture. You’ll need:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 (3.4 oz) box instant pistachio pudding mix (this is the star!)
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white chocolate chips (optional, but highly recommended)

Smart Swaps & Notes:

• Dairy-Free: Use your favorite plant-based butter sticks. The pudding mix is typically dairy-free, but always double-check the label.
• Gluten-Free: A 1:1 gluten-free flour blend works perfectly here in place of all-purpose flour.
• Mix-Ins: Not a fan of white chocolate? Swap in semi-sweet chocolate chips, chopped toasted pistachios, or even a mix of dried cranberries for a festive touch.

Timing

One of the best parts of this recipe is how quickly it comes together, making it perfect for a spontaneous baking session.

• Prep Time: 15 minutes (plus optional 30-minute chill)
• Cook Time: 10-12 minutes per batch
• Total Time: About 1 hour (including baking all batches)

While some cookies recipes, like gingerbread cookies or snickerdoodle cookies, benefit from a long chill, you can bake these Pistachio Pudding Cookies right away if you’re in a pinch. Chilling for 30 minutes simply helps prevent excess spreading for a slightly thicker cookie.

Step-by-Step Instructions

Making these cookies is as straightforward as it gets. Follow these simple steps for perfect results every time.

1. Prep & Preheat. Position your oven racks in the center and preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
2. Cream Butter & Sugars. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes. You want it to be light, fluffy, and pale in color. This step incorporates air, which is key for texture.
3. Add Wet Ingredients. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl. Mix in the vanilla extract.
4. Incorporate Dry Ingredients. In a separate medium bowl, whisk together the flour, instant pistachio pudding mix, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until no dry flour streaks remain. Pro Tip: Overmixing at this stage can lead to tough cookies. Stop as soon as the flour is incorporated.
5. Fold in Mix-Ins. If using, gently fold in the white chocolate chips with a spatula until evenly distributed.
6. Scoop & Bake. Using a medium cookie scoop (about 1.5 tablespoons), portion the dough onto your prepared baking sheets, leaving about 2 inches between each for spreading. Bake for 10-12 minutes, or until the edges are just set and lightly golden. The centers will look soft and slightly puffy – they will set as they cool.
7. Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This patience is crucial for the perfect, chewy texture.

Nutritional Information

Per cookie (approx. 1/36th of the recipe, with white chocolate chips):

• Calories: ~180
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 130mg
• Total Carbohydrates: 23g
• Dietary Fiber: 0g
• Sugars: 16g
• Protein: 2g

The pudding mix contributes to the unique texture and flavor, but it also adds a bit of sugar. For a slightly lighter option, you can reduce the mix-ins or see the healthier alternatives section below.

Equipment Needed

You don’t need any fancy gadgets to make these Pistachio Pudding Cookies. A regular kitchen will have everything required:

• Stand mixer or hand mixer (you can mix by hand, but a mixer makes creaming the butter much easier)
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Baking sheets (2 is ideal)
• Parchment paper or silicone baking mats
• Wire cooling rack
• Cookie scoop (highly recommended for even sizing and less mess)

Why You’ll Love This Recipe

These Pistachio Pudding Cookies earn a permanent spot in my recipe box for so many reasons.

• Foolproof Texture: The instant pudding mix is a guaranteed ticket to soft, chewy cookies that stay that way for days. No more guessing games.
• Unique, Crowd-Pleasing Flavor: They offer a delightful change from the usual suspects. The pistachio flavor is subtle, sweet, and incredibly moreish.
• Incredibly Simple: From bowl to oven in about 15 minutes. It’s the perfect recipe for baking with kids or when you need a quick treat.
• Perfect for Gifting & Sharing: Their beautiful pale green hue and delicious taste make them a wonderful homemade gift. Package them up like you would with a batch of festive Shamrock Sugar Cookies.
• Versatile Base: Once you master this method, you can experiment with other pudding flavors for a whole world of easy cookie variations.

Healthier Alternatives for the Recipe

Want to lighten things up a bit? Here are a few simple swaps you can make to these Pistachio Pudding Cookies.

• Reduce Sugar: You can often reduce the granulated sugar by ¼ cup without drastically affecting texture. The pudding mix and brown sugar provide plenty of sweetness.
• Whole Wheat Flour: Substitute up to half of the all-purpose flour with whole wheat pastry flour for added fiber.
• Dairy/Sugar-Free: Use plant-based butter and sugar-free instant pistachio pudding mix. Be aware that sugar-free pudding may alter the texture slightly.
• Boost Protein: Add ½ cup of finely chopped, unsalted pistachios to the dough. It adds a nice crunch, authentic pistachio flavor, and a protein punch.
• Lower-Fat Option: You can replace one stick of butter with ½ cup of unsweetened applesauce. The cookies will be cakier but still delicious.

Serving Suggestions

These cookies are fantastic all on their own with a cold glass of milk. But if you want to dress them up, here are a few ideas.

• Ice Cream Sandwich: Place a scoop of vanilla bean or butter pecan ice cream between two cooled cookies for an epic dessert.
• Dessert Charcuterie: Include them on a board with other treats like my Green Velvet Cupcakes and some Green Sprinkle Popcorn for a visually stunning and tasty spread.
• Afternoon Tea: Their delicate flavor pairs wonderfully with a cup of Earl Grey or herbal tea.
• Holiday Twist: Add a few drops of green food coloring to the dough and roll the dough balls in red sanding sugar before baking for a fun, festive look—perfect alongside your other St. Patrick’s Day bakes like Shamrock Sugar Cookies 2.

Common Mistakes to Avoid

A few small missteps can change your cookie outcome. Here’s what to watch for.

1. Using Cold Butter: Your butter must be properly softened (room temperature, about 65-67°F). Cold butter won’t cream properly with the sugar, leading to dense cookies. If you forget to take it out, cut it into small cubes and let it sit for 15-20 minutes.
2. Overmeasuring Flour: The most common culprit for dry, cakey cookies. Spoon your flour into the measuring cup and level it off with a knife. Don’t scoop directly from the bag.
3. Overbaking: These Pistachio Pudding Cookies continue to cook on the hot baking sheet. Pull them out when the edges are set but the centers still look soft and underdone. They will set up perfectly as they cool.
4. Using the Wrong Pudding Mix: Be sure to grab instant pudding mix, not “cook & serve.” The instant mix is designed to set without cooking and works perfectly in this application.
5. Skipping the Parchment Paper: Without it, your cookies are more likely to stick and the bottoms may brown too quickly. It’s a simple step that guarantees easy release.

Storing Tips for the Recipe

Keeping your Pistachio Pudding Cookies fresh and delicious is easy.

• Room Temperature: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. A slice of bread in the container can help keep them soft.
• Freezing Dough: Scoop the dough balls onto a parchment-lined tray and freeze until solid (about 2 hours). Transfer the frozen dough balls to a freezer bag or container. Bake directly from frozen, adding 1-2 minutes to the bake time. They’ll keep for up to 3 months.
• Freezing Baked Cookies: Place cooled, baked cookies in a single layer in a freezer-safe container, separated by parchment paper. They will keep for 2-3 months. Thaw at room temperature or warm briefly in the microwave.
• Gifting: Layer cookies in a festive tin or box with parchment between layers. They travel and ship well, making them a wonderful homemade gift, much like a special batch of Shamrock Sugar Cookies 3.

Conclusion

At the end of the day, the best cookies recipes are the ones that bring a little joy without a lot of stress. These Pistachio Pudding Cookies do exactly that. They’re a simple, reliable way to fill your kitchen with the warm, sweet smell of baking and your cookie jar with something truly special. Whether you’re baking for a party, a lunchbox treat, or just a quiet moment with a cup of coffee, this recipe delivers. Regular kitchen, regular time, great results. I hope this recipe becomes a fuss-free favorite in your home, too. If you give it a try, I’d love to hear how it went! Leave a comment below or share your creation and tag @StackSipSnack on Pinterest. Happy baking.

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