Pistachio pudding cookies are seriously addictive!! Made em like 5 times already this month n my fam won’t stop asking for more. The secret? Using actual pudding mix right in the dough – makes em crazy soft plus gives em that pretty green color without any fake stuff. No food coloring needed! Sooo much better than boring regular cookies tbh. If ur looking for something diff from the usual chocolate chip situation, u NEED to try these. They legit disappear faster than u can say “where’d all the cookies go” lol.
Why You’ll Luv These Pistachio Pudding Cookies
Ughhh that feeling when ur so bored of making the same desserts over n over… These cookies totally fix that problem! I was legit making the same old stuff until I randomly tried tossing pudding mix into cookie dough. Mind. Blown.
So last weekend I made these for my kid’s soccer team n get this – even the coach who always talks about how he “never eats sugar” had like THREE of em! Couldn’t stop himself lol. And they’re super flexible too – throw in white choc chips, regular chocolate, cranberries, whatever u got in the pantry tbh.
The absolute best thing bout these pistachio pudding cookies? They stay crazy soft for DAYS after baking (if anybody leaves any that long which never happens at my house haha). Plus they’re so easy my teenager can make em – u don’t even need fancy equipment!
Stuff You Need for Perfect Pistachio Pudding Cookies
K so here’s everything for these cookies that ppl keep begging me to make:
Main Stuff:
- 2 1/4 cups regular flour – NOT the self-rising kind or they’ll get weird n puffy
- 1 tsp baking soda – makes em spread right
- 1/2 tsp salt – whatever kind u got works
- 1 cup butter, softened – forgot to take it out early? 20 secs in microwave does the trick
- 3/4 cup brown sugar – the dark kind gives more flavor but either works
- 1/4 cup white sugar – helps with texture or something idk
- 1 box (3.4 oz) INSTANT pistachio pudding mix – this is literally THE most important part for pistachio pudding cookies!!
- 2 eggs – cold eggs mess things up so leave em out for a bit
- 1 tsp vanilla – the real stuff is better but the cheap stuff works if that’s what u got
Extra Stuff (pick what u like):
- 1 cup white choc chips – these + pistachio = CRAZY good combo
- 1/2 cup chopped pistachios – for extra pistachio vibes
- 1/2 cup dried cranberries – gives a nice tangy bite
Can’t do dairy? Sub in the plant butter. Gluten probs? My cousin used that 1-to-1 gluten free flour and said they turned out decent but not exactly the same texture.
How to Make These Pistachio Pudding Cookies
So easy to make these! Just follow along:
- Get Ready: Heat oven to 350°F and put parchment on cookie sheets. Don’t skip the parchment – tried it once n totally regretted it when everything stuck.
- Mix the Dry Stuff: Dump flour, baking soda, and salt in a bowl n stir it up. Just mix til it’s combined – nothing crazy.
- Beat the Butter n Sugar: In bigger bowl, beat butter with both sugars til it looks kinda fluffy n lighter colored. Takes like 2-3 mins if ur using a mixer, longer by hand. My arm was killing me when I did it manually lol.
- Add the Magic: Dump in that pistachio pudding mix powder n beat til mixed in. It’ll turn super green! Looks kinda weird but that’s how u know ur making legit pistachio pudding cookies.
- Wet Stuff: Crack in eggs one at a time, mix, then add vanilla. Sometimes it looks weird n curdled but just keep going, it’ll come together.
- Combine Everything: Dump in flour mixture but don’t go crazy mixing. Just til everything comes together. Overmix = tough cookies nobody wants.
- Add the Good Stuff: Throw in choc chips, nuts, whatever extras u picked. Fold em in with spatula.
- Make Cookies: Use spoon or cookie scoop (abt 2 tbsp size) n drop dough blobs on sheets. Leave couple inches between em cuz they spread.
- Bake Em: 10-12 mins in oven. Edges should look done but middles still soft. Don’t overbake or they’ll get hard n nobody wants that! They puff up in oven but flatten while cooling.
- Let Em Cool: Leave on cookie sheet like 5 mins then move to rack. They’re super soft at first but firm up.
Pro tip: right when they come out of oven, stick few extra white choc chips n pistachio bits on top – makes em look like u know what ur doing lol!
Ways to Switch Up These Pistachio Pudding Cookies
Bored with the same recipe? Try these other versions:
- For Chocoholics: Swap in chocolate pudding mix instead of pistachio n throw in dark choc chips. My hubby likes these better tbh but whatevs.
- Jam-Filled: Use ur thumb to make little dent in each dough ball before baking, then after they cool a bit, put tiny bit of cherry jam in there. The cherry + pistachio combo is fire.
- Cookie Sandwiches: Take 2 cookies n smoosh vanilla frosting between em. Or try cream cheese frosting. Sooo good but warning – super messy for kids.
- Christmas Cookies: Mix red cranberries + white choc chips into the green dough. Made these for holiday cookie exchange last year n everyone went nuts.
- Go Nuts: Throw whatever nuts u got in there – walnuts, macadamias, hazelnuts. More crunch = more better.
- Coconut Version: Add handful of coconut flakes to the dough. My sister hates coconut n even she liked these pistachio pudding cookies with coconut in em.
Stuff Ppl Always Ask About Pistachio Pudding Cookies
Can I make the dough ahead?
Heck yeah! Keep it in fridge up to 3 days in sealed container. Just leave it out like 30 mins before making cookies or it’ll be hard as a rock. I sometimes make double batch n freeze half the dough balls for when ppl come over unexpectedly.
How long do they last?
They stay good in container at room temp bout 5 days. The pudding mix keeps em way softer longer than normal cookies! Mine never last that long tho lol. Can freeze em for like 3 months but they’re never as good as fresh.
Does sugar-free pudding work?
Yeah u can use the sugar-free kind but cookies come out different. They don’t spread right so smash em down a bit before baking. My mom’s diabetic n says they’re still pretty good with sugar-free.
Why’d my cookies turn into pancakes?
If they spread wayyy too much, ur butter was prob too soft/melty. Next time stick dough in fridge for like 30 mins before baking. Or check if ur baking soda’s super old – that happens to me sometimes when I don’t bake for months.
What about nut allergies?
No probs! Skip the actual pistachio pieces. The pistachio pudding mix doesn’t have real nuts in it (double check label to be sure tho). Just do extra white choc chips instead. My kid’s friend has nut allergies n can eat these fine.
How do I know they’re done?
Don’t wait til they look totally done!! Pull em out when edges look set but middles still look kinda underdone. They keep cooking after u take em out. First time I made pistachio pudding cookies I wayyy overbaked em n they got hard. Big mistake!
Don’t have pistachio pudding. Now what?
If u can’t find it, vanilla or cheesecake pudding work ok. Just add little bit of almond extract n few drops green food coloring. Not exactly the same but close enough in a pinch.
From My Kitchen to Urs
Still remember first time I made these pistachio pudding cookies… My husband who NEVER notices anything I bake legit came running into kitchen like “what smells so good??” That’s when I knew I had a winner lol. Now they’re what everyone expects me to bring to every single potluck n family thing.
Something bout that green color makes ppl super curious n they always grab one just to try it. Then they come back for like 3 more!! Gets me every time watching ppl’s faces when they bite into em.
Want more cookie recipes that aren’t boring? Check out my Italian Almond Cookies – they got that same addictive soft texture. Or if ur feeling adventurous, my Cottage Cheese Cookies sound weird but are actually amazing!
Make these exactly like recipe or throw in ur own stuff – whatever! Either way bet these pistachio pudding cookies end up on ur regular rotation. Tag me if u post pics!!
Pistachio Pudding Cookies
Equipment
- Mixing bowls
- Hand or stand mixer (optional)
- Spatula
- Measuring cups and spoons
- Parchment paper
- Baking sheets
- Wire cooling rack
Ingredients
Base Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 package 3.4 oz instant pistachio pudding mix
- 2 large eggs
- 1 tsp vanilla extract
Optional Mix-ins (choose your favorites):
- 1 cup white chocolate chips
- 1/2 cup chopped pistachios
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Beat in the pistachio pudding mix until fully incorporated.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in mix-ins of your choice using a spatula.
- Scoop dough (about 2 tbsp per cookie) onto baking sheets, spaced 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers are slightly underdone.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.