Pistachio Pudding Cookies
These Pistachio Pudding Cookies are soft, chewy and lightly nutty, with that classic pistachio flavor and a pale green hue that makes them instantly recognizable. Perfect enough for St Patty's Day but simple enough to make any time the craving strikes!
Made with instant pistachio pudding mix, they bake up tender with crisp edges and a fluffy center, making them an easy cookie for holidays, cookie trays or just because pistachio season is a state of mind.
For a nutty dessert lineup, try our Pistachio Chocolate Chip Cookies and Pecan Tarts.
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⭐️⭐️⭐️⭐️⭐️ Reader Review
"These are so good! We loved the pistachio flavor from the pudding mix and nuts. We will definitely make these again!"
-Risa
Ingredients
This cookie recipe comes together in one bowl with pantry staples.
See the recipe card below for the exact quantities of each ingredient.
- Unsalted Butter: Creates a rich base and soft texture.
- Granulated Sugar: Sweetens and helps the cookies spread slightly.
- Light Brown Sugar: Adds moisture and depth of flavor.
- Large Egg and Egg Yolk: The extra yolk keeps the cookies tender.
- All-Purpose Flour: Provides structure without making the cookies dense.
- Instant Pistachio Pudding Mix: The key to flavor, softness and color.
- Unsalted Pistachios: Add crunch and reinforce the nutty flavor.
- Green Food Coloring: Optional, but can bright up the green color.
To make these soft cookies easier grab your baking sheet, parchment paper, measuring cups and spoons, stand mixer with paddle attachment (or a large bowl and hand mixer) and a 3 tablespoon cookie scoop.
Variations
- White Chocolate Chips: Fold some in for an extra sweet treat.
- Almond Extract: Add a small splash for a deeper nutty note.
- Different Pudding Mix: Vanilla or chocolate pudding works for a fun twist.
- Chocolate Drizzle: For added decadence melt some chocolate and dip or drizzle over baked cookies.
How to Make Pistachio Pudding Cookies
Check out how quick and easy it was to make this easy recipe.
Preheat oven to 350F and prep a baking sheet with parchment paper.
In the base of a stand mixer (or large mixing bowl) cream together the butter and sugars for about 2 minutes on medium-low speed, with the paddle attachment.
Add the egg, yolk and food coloring and run on low until combined.
Then repeat with the all-purpose flour, instant pudding mix, baking powder and sea salt. Add chopped pistachios and mix to combine (I do this with the mixer, but you can do it with a spatula).
Drop or roll 3 tablespoon scoops onto prepared baking sheet and leave some room for spreading.
Bake for 9-11 mins just before they start to get golden brown, then allow them to cool for before transferring to a wire rack.
Hint: Don't over-bake, they should look slightly underdone in the center when removed.
Recipe Tips
- Room Temperature Butter: Ensures proper creaming and even texture.
- Consistent Scoops: Using a scooper helps even baking and a chewy cookies.
- Color Control: One or two drops of food coloring go a long way.
For another cozy cookie option, try our Reese's Peanut Butter Cookies.
More Desserts
Storage Instructions
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Place cooled cookies, stacked between parchment or wax paper, in a tight container for up to 5 days.
- Freezer: Freeze baked cookies or dough balls for up to 2 months.
Serving Suggestions
- St Patrick's Day Recipes: Espresso Irish Coffee, Grasshopper Pie without Alcohol, Baileys Truffles, Irish Coffee with Baileys or Baileys Vanilla Mint Shake.
Pistachio Cookies with Pistachio Pudding Recipe FAQs
No, the pudding mix already gives a soft green tint.
Absolutely, use a 1 ½ tablespoon cookie scoop, just look at them after about 8 minutes of bake time.
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Pistachio Pudding Cookies
Equipment
- Stand Mixer with Paddle Attachment
- Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
- 3 Tablespoon Cookie Scoop
Ingredients
- 1 ½ sticks butter unsalted and softened
- 100 grams granulated white sugar about ½ cup
- 50 grams light brown sugar about ¼ cup packed
- 1 large egg
- 1 large egg yolk
- 2-3 drops green food coloring optional
- 1¾ cups all-purpose flour
- 1-3 ounce pack pistachio instant pudding mix
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups pistachios shelled and unsalted
Instructions
- Preheat oven to 350F and prep a baking sheet with parchment paper.
- In the base of a stand mixer (or large mixing bowl) cream together the butter and sugars for about 2 minutes on medium-low speed, with the paddle attachment.
- Add the egg, yolk and food coloring and run on low until combined.
- Then repeat with the all-purpose flour, instant pudding mix, baking powder and sea salt. Add chopped pistachios and mix to combine (I do this with the mixer, but you can do it with a spatula).
- Drop or roll 1 ½ tablespoon scoops onto prepared baking sheet and leave some room for spreading.
- Bake for 9-11 mins just before they start to get golden brown, then allow them to cool for before transferring to a wire rack.
Notes
- Don't Overbake: They should look slightly underdone in the center when removed.
- Room Temperature Butter: Ensures proper creaming and even texture.
- Consistent Scoops: Using a scooper helps even baking and a chewy cookies.
- Color Control: One or two drops of food coloring go a long way.
Nutrition
Made this recipe? Share your experience in the comments and don't forget to leave a star rating so others can find it too.
These are so good! We loved the pistachio flavor from the pudding mix and nuts. We will definitely make these again!
So happy you enjoyed them. Such a simple one with lots of flavor!
Oh my goodness these cookies were so delicious. I loved that Jell-O pistachio flavor in the cookies.
Such a simple one to make, happy you enjoyed them!
I love how simple these are! I’ll definitely be making a batch soon, especially with that pretty green color.
They are on repeat on our house! I hope you enjoy. Happy baking!
Love the texture and flavor of these -- so good! They were so easy and quick to make, too.
So glad that you enjoyed them Courtney!
These cookies are very easy and fast to make. They are very moist, the pistachio add a great flavour. Delicious.
We love a quick and simple recipes around here. Glad you enjoyed them.
I love pistachio anything! I made these yesterday and they were so good! I'll definitely be making them for St. Patrick's Day and beyond!
Thank you so much for the review. I am so happy to hear that you enjoyed them!
OMG in love with the color and flavor here, definately making them over the weekend!
They are a nice and easy one, I hope you enjoy them.
I made these cookies with my kids on the weekend. They were so good. I will be making them again for sure,
They really are a good one, and so simple. Glad to hear they were kid-approved at your house too!
We love the texture of these cookies. They are so soft, chewy and have a very light crunch from the pistachios! Such a good recipe.