Easy Soft Pistachio Cookies Recipe with Pudding Mix (2024)

Soft, chewy, and flavorful, our Pistachio Cookies are made with pudding mix. Plus, these no-chill cookies are ready in 20 minutes!

Today, I’m officially stating that Pistachio Cookies are one of my new favorite cookies.

Soft, chewy, and packed with the wonderful nutty flavor of pistachios, these cookies are bound to become a staple in your kitchen. You probably hear people say that all the time, right?

I’m telling you, though, these things are just plain yummy. If shelled pistachios and white chocolate weren’t good enough, we’re also adding pistachio pudding mix! With this, we get flavor as well as a wonderful moistness and texture.

You also get this really unique color due to the green pudding mix. It makes these cookies pop in a big way when you bring them out on the platter.

On top of all that, I’ve got some simple steps for you to assemble. All this combines to make what you will probably see as the perfect cookie!

Way back in the day, it’s said that the Queen of Sheba declared pistachios to be the “royal nut” and outlawed anyone else from eating them. Crazy, right?

That said, let’s make these delicious pistachios into something truly fit for a queen. Let’s all dive in and enjoy this Pistachio Cookies recipe!

Some of our other favorite cookie recipes we have on our site include: , Easy Cosmic Brownie Cookies, and White Chocolate Chip Cookies (Easy No Chill Recipe).

WHY THIS RECIPE WORKS:

1. Simple Ingredients: This recipe uses easy-to-find ingredients that most of you might already have in your pantry. If not, they’ll all be easily available at the grocery store!
2. Chewy Texture: Thanks to the magic of pistachio pudding mix, these cookies have a deliciously chewy texture that’ll have you coming back for seconds… and thirds. Ok, maybe I had fourths. Don’t judge; they’re just that tasty!
3. Perfect for All Occasions: Whether it’s St. Patrick’s Day or the Christmas season, these green gems fit right in. Actually, the kids like them, regardless of what season you’re making them for.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

• All-purpose flour
• Pistachio pudding mix
• Baking soda
• Fine sea salt
• Unsalted butter
• Granulated sugar
• Large eggs
• White chocolate chips
• Shelled pistachios

HOW TO MAKE PISTACHIO COOKIES:

1. Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
2. In a large bowl, stir together the flour, pudding mix, baking soda, and salt.
3. In the body of a stand mixer with the paddle attachment or in a large bowl, using an electric hand mixer, cream together the butter and sugar for 3 minutes.
4. Add the eggs and stir until fully combined.
5. Add the flour mixture and fully mix it in until there are no dry patches.
6. Stir in the white chocolate chips and pistachios.

1. Roll the dough into 1.5 tablespoon-sized balls (I like to use a cookie scoop for this) and place them on the prepared sheet tray about 2 inches apart.
2. Bake for 8-10 minutes until they puff up and start to brown lightly along the edges.
3. If you want to add more white chocolate chips on top for garnish, press those in now. Let the cookies cool for 10 minutes on the sheet tray before transferring them to a wire rack to cool completely.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

DO I HAVE TO ADD NUTS?

No, if you’re not a fan of pistachios (I find that hard to believe) or just want to change things up, you can either omit them or replace them with another ingredient like dark chocolate chunks or other nuts.

DOES THIS COOKIE DOUGH NEED TO CHILL?

This cookie dough doesn’t specifically require chilling. I find they always come out perfectly without the chill step.

However, if you find the dough too soft, you can chill it for 30 minutes for easier handling. This is one of the tricks of the trade!

WHY ADD PUDDING MIX?

The instant pistachio pudding mix gives the cookies a super chewy texture and amps up the pistachio flavor.

Pudding mix always does a lot to level up a cookie recipe. I think you’ll really love what it does here.

ANY ADDITIONS?

Cookies are always a great thing to add variations to. I’ve got a good list of options here.

• Dark chocolate chunks
• Chopped cranberries for a tart kick
• Coconut flakes
• A sprinkle of sea salt on top
• A drizzle of caramel
• M&Ms for a pop of color
• Zest of a lemon or orange
• A dash of vanilla extract for an added aroma

ANY SUBSTITUTIONS?

As always, I’ve got you covered on that front!

• Coconut sugar in place of granulated sugar for a healthier twist
• Olive or coconut oil as a substitute for butter
• Egg whites if you’re avoiding yolks
• Dark chocolate chips instead of white chocolate for a richer flavor
• Vanilla or almond pudding mix if you’re not in the mood for pistachio

HOW TO STORE:

Room Temp:Place pistachio pudding cookies in an airtight container and store them for up to a week.

Freezer:Want to enjoy these delicious cookies next time? Store them in a freezer bag for up to 3 months.

Just remember to let them thaw before you take a bite!

There’s something really satisfying about biting into a soft, chewy cookie, especially when it’s packed with the nutty goodness of pistachios.

Whether you’re baking for a special occasion or just because you’re a cookie queen like me, these Pistachio Cookies are sure to be an instant favorite. Get out that large bowl, preheat the oven, and let’s make some cookie magic!

If you’ve tried these PISTACHIO COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!