Irresistibly Soft Pistachio Pudding Cookies Recipe

Posted on October 27, 2025

pistachio pudding cookies - featured image

Introduction

The first time I made pistachio pudding cookies, I was skeptical—could a box of pudding mix really make such a difference? But let me tell you, the aroma that filled my kitchen as they baked was enough to convince me. These cookies are unbelievably soft, almost melting in your mouth, with a subtle sweetness and nutty pistachio flavor that feels both nostalgic and gourmet. They’re the kind of cookies that make you reach for “just one more” until the plate is empty.

I discovered this recipe during a holiday baking frenzy when I wanted something unique yet simple. Pistachio pudding mix seemed odd at first, but one bite of these cookies changed everything. Now, they’re a staple for Christmas trays, potlucks, and even casual coffee breaks. They’re easy to make, ridiculously delicious, and always a crowd-pleaser.

If you’re looking for a treat that wows everyone, these irresistibly soft pistachio pudding cookies are bound to become one of your favorites.

Why You’ll Love This Recipe

Incredibly Soft Texture: Thanks to the pudding mix, these cookies stay soft and chewy for days.
Unique Flavor: The pistachio flavor is subtle but perfectly balanced, with bursts of nuttiness.
Easy to Make: This recipe comes together in under 30 minutes, making it perfect for last-minute baking.
Perfect for Any Occasion: Great for holidays, brunches, or whenever you need a sweet treat to impress.
Kid and Adult Approved: These cookies are loved by everyone, from picky eaters to food enthusiasts.

What sets these cookies apart is the pistachio pudding mix—it’s the secret ingredient that makes them extra soft and gives them a beautiful green hue. Plus, you can jazz them up with white chocolate chips or chopped pistachios for a fun twist. Trust me, this isn’t your average cookie recipe—it’s a game-changer.

What Ingredients You Will Need

This recipe uses simple ingredients that combine to create a magical cookie experience. Most of these are pantry staples, so you can whip up a batch anytime.

Unsalted Butter, softened: Adds richness and ensures the cookies stay tender.
Granulated Sugar: For sweetness and structure.
Brown Sugar: Provides moisture and a hint of caramel flavor.
Large Eggs: Bind the dough and give it structure.
Pistachio Pudding Mix: The star ingredient! Adds flavor, color, and softness.
All-Purpose Flour: The base of your cookie dough—make sure to measure it correctly.
Baking Soda: Helps the cookies puff up slightly while baking.
Salt: Enhances the flavor of the cookies.
Optional Mix-Ins: White chocolate chips, chopped pistachios, or even dried cranberries for a festive touch.

If you’re gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour. And if you’d like a creamier texture, feel free to use salted butter—but reduce the added salt slightly.

Equipment Needed

You don’t need fancy equipment for this recipe. Here’s what you’ll need:

Mixing Bowls: One large bowl for the dough and a smaller one for dry ingredients.
Electric Mixer: A hand mixer or stand mixer works best for creaming the butter and sugars.
Measuring Cups and Spoons: Accuracy matters in baking!
Baking Sheets: Line these with parchment paper for easy cleanup.
Cookie Scoop: Helps create evenly sized cookies.

If you don’t have a mixer, you can mix by hand—it might take a little longer, but I’ve done it and it works! For budget-friendly options, silicone baking mats are a great reusable alternative to parchment paper.

Preparation Method

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together 1 cup (226 g) of softened unsalted butter, ¾ cup (150 g) of granulated sugar, and ¾ cup (150 g) of brown sugar until light and fluffy. This should take about 2-3 minutes with a mixer.
Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
In a separate bowl, whisk together 1 (3.4 oz) package of pistachio pudding mix, 2 ¼ cups (280 g) of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
If using mix-ins, fold in 1 cup of white chocolate chips, chopped pistachios, or other add-ons of your choice.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft—that’s okay!
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Pro Tip: Chill the dough for 30 minutes if you want thicker cookies. And don’t worry if the dough looks a little sticky—that’s normal for pudding cookies!

Cooking Tips & Techniques

Don’t Overmix: Overmixing creates dense cookies, so stir the dry ingredients in until just combined.
Room Temperature Ingredients: Let your butter and eggs come to room temperature for a smoother, creamier dough.
Monitor Baking Time: These cookies can easily overbake, so keep an eye on them. You want the edges to be golden but the centers soft.
Experiment with Add-Ins: Get creative with mix-ins—try chopped chocolate, nuts, or even crushed candy canes for a holiday twist!

One mistake I made early on was skipping the parchment paper—big mistake! These cookies are sticky and benefit greatly from the non-stick surface.

Variations & Adaptations

Here are a few fun ways to make these pistachio pudding cookies your own:

Chocolate Lovers: Add a handful of dark or milk chocolate chips for a richer flavor.
Nut-Free Option: Skip the pistachios and use sunflower seed butter to mimic the nutty taste.
Festive Flair: Mix in red and green sprinkles or dried cranberries for holiday-themed cookies.

For a personal twist, I’ve tried adding lemon zest to the dough—it brightens the flavor and pairs beautifully with the pistachio pudding.

Serving & Storage Suggestions

These cookies are best served fresh and slightly warm, but they’re just as delicious at room temperature. Pair them with a cold glass of milk, a cup of coffee, or even a scoop of vanilla ice cream for extra indulgence.

Store the cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze them in an airtight container or resealable bag for up to 3 months. To enjoy frozen cookies, let them thaw at room temperature or warm them in the oven at 300°F for a few minutes.

Fun fact: The pistachio flavor deepens after a day or two, so these cookies are perfect for make-ahead treats!

Nutritional Information & Benefits

Each cookie contains approximately:

Calories: 150
Fat: 7 g
Carbohydrates: 20 g
Protein: 2 g

Pistachios are rich in healthy fats, antioxidants, and protein, making these cookies a slightly better indulgence. Plus, the pudding mix adds moisture without extra butter or oil. Just be mindful of the sugar content if you’re watching your intake!

Conclusion

These irresistibly soft pistachio pudding cookies are the kind of recipe you’ll make again and again. With their tender texture, nutty flavor, and easy preparation, they’re perfect for any occasion. Whether you’re baking for a party or simply treating yourself, these cookies never disappoint.

I love how versatile they are—add your favorite mix-ins, shape them into festive designs, or keep them classic. However you make them, the result is always delicious.

If you try this recipe, let me know how it turns out in the comments below. Share a photo, tell me your favorite variation, or just let me know if they were as big of a hit in your home as they are in mine. Happy baking!

FAQs

Can I use a different pudding mix flavor?

Absolutely! Vanilla, chocolate, or even butterscotch pudding mix works well. Each flavor gives the cookies a unique twist.

Do I need to refrigerate the dough?

It’s not required, but chilling the dough for 30 minutes will give you thicker, chewier cookies.

Can I make these cookies gluten-free?

Yes, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour. They’ll turn out just as delicious!

How can I make these cookies more festive?

Try adding colored sprinkles, dried fruit, or even shaping the dough into holiday-themed shapes before baking.

What’s the best way to store these cookies?

Store them in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.

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