Pistachio Pudding Cookies
These soft and chewy pistachio pudding cookies are made with instant pistachio pudding mix for a naturally green color and extra soft texture. Perfect for holidays, potlucks, or anytime you're craving a fun twist on a classic cookie!
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.
Notes
Refrigerate dough for 30 mins if cookies spread too much.
Use parchment to avoid sticking.
For extra decoration, press white chocolate chips or chopped pistachios on top of the cookies while still hot.
Cookie dough can be frozen for up to 3 months.