You know those recipes that sneak up on you, the ones you try on a whim, not expecting much, and suddenly they’re the one everyone asks for again and again?
That’s what happened with these Pistachio Cookies.
It all started with a half-used box of instant pistachio pudding mix I found while reorganizing my baking shelf (don’t judge, things get chaotic in there). I wasn’t planning to create a new favorite.
Honestly, I was just trying to avoid letting another ingredient expire. But the second these cookies came out of the oven, chewy, soft, a little nutty with melty bits of white chocolate, I knew they weren’t just a lucky experiment. They were a forever recipe.
What I love most about these cookies is how they surprise people. They’re not your typical chocolate chip or peanut butter, these are elegant without being fussy, fun without being flashy. The kind of cookie that makes someone stop mid-bite and say, “Wait… what is this?” in the best way possible.
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If you’ve been looking for something new to add to your pistachio recipes collection, this is the one to bookmark, bake, and repeat.
These pistachio pudding cookies are made for sharing, gifting, and (let’s be real) secretly hiding the last two for yourself.
Ready to bake a cookie that actually surprises you? Let’s do it.
The Ingredients You’ll Need
- Unsalted Butter- Softened butter makes these cookies rich and chewy, without adding extra salt.
- Brown Sugar- Adds a warm, caramel-like sweetness and keeps the cookies soft.
- Granulated Sugar- Balances the sweetness and helps give the cookies a slight crispness.
- Eggs- Essential for binding everything together and keeping the cookies moist.
- Instant Pistachio Pudding Mix- The magic ingredient that keeps the cookies soft and gives them that pistachio flavor.
- Vanilla Extract- Adds warmth and enhances the flavors, making everything taste a little more magical.
- Almond Extract (optional)- A little hint of almond elevates the pistachio flavor and adds depth.
- All-Purpose Flour- Forms the base of the dough and gives structure to your cookies.
- Baking Soda- Helps the cookies rise a bit and keeps them light and chewy.
Baking Powder- Adds a little extra lift, ensuring the cookies have the perfect texture. - Salt- A pinch of salt balances the sweetness and brings out all the flavors.
Green Food Coloring (optional)- Adds a pop of color for a fun, pistachio-inspired look. - White Chocolate Chips- Creamy sweetness that pairs perfectly with the pistachios.
- Crushed Pistachios- The star ingredient, adding crunch, flavor, and that signature pistachio touch.
How to Make Pistachio Cookies
Preheat the Oven & Prep the Baking Sheet
Begin by warming your oven to a steady 350°F (175°C) to set the stage for baking perfection.
While that’s warming up, line your baking sheet with parchment paper or a silicone baking mat. This will make sure your cookies bake perfectly and don’t stick. You’ll thank me later!
Mix the Dry Ingredients Together
In a bowl, whisk together your flour, baking soda, baking powder, salt, and that flavor-packed instant pistachio pudding mix. This is the secret ingredient that keeps your cookies soft and packed with pistachio goodness.
Set the dry mix aside while we move on to the next step.
Cream the Butter & Sugars
In a separate bowl, beat your softened butter, brown sugar, and granulated sugar until it’s light, creamy, and fluffy. This step is where you’re building that melt-in-your-mouth texture, so take your time with it. The fluffier it is, the better your cookies will be!
Add the Eggs & Vanilla
Next, crack in your eggs and pour in the vanilla extract. Mix until everything is nice and smooth. If you want to take the flavor to the next level, you can add a splash of almond extract here, but that’s totally optional.
Combine the Wet and Dry Ingredients
Now, gradually add the dry mixture into the wet ingredients, stirring gently. The dough should come together easily without over-mixing. You’re aiming for thick, soft dough that’s still a little sticky but not too runny.
Add the Food Coloring
Here’s the fun part! If you want those beautiful green cookies, add a few drops of green food coloring to the dough now.
Stir it in until you get that vibrant pistachio color. It’s totally optional, but it’ll definitely make your cookies pop!
Fold in the Pistachios & White Chocolate Chips
Now, fold in your crushed pistachios and white chocolate chips. I like to do this by hand to keep the dough from over-mixing, and it lets me enjoy the satisfying moment when everything comes together.
If you want to go extra on the pistachios, feel free to add more, no one’s judging!
Scoop and Shape the Dough
Grab a tablespoon or a cookie scoop and drop rounded scoops of dough onto your baking sheet. Give them a little space to spread as they bake. They’ll puff up a bit and get that perfect chewy texture.
Bake the Cookies
Pop your cookies into the oven and bake for 10-12 minutes. You’re looking for golden edges with a soft, chewy center. Don’t worry if the centers are a little soft when you pull them out, they’ll firm up as they cool.
Press in Extra White Chocolate & Let Them Cool
Once the cookies are out, while they’re still warm, press a few extra white chocolate chips into the tops. Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
3 Mistakes to Avoid When Making Pistachio Cookies
Overmixing the Dough
It’s tempting to keep mixing, but here’s the deal: overmixing your dough can lead to tough cookies. Once your dry ingredients are incorporated, stop mixing.
You want your dough just combined, no need to go overboard. Let it rest for a minute and trust that you’re on the right track!
Skipping the Parchment Paper or Silicone Mat
It’s easy to think you can just toss the dough straight onto a baking sheet, but trust me, parchment paper or a silicone mat will save your cookies!
It prevents them from sticking and makes cleanup a breeze. Plus, it helps your cookies bake more evenly.
Not Adjusting for Altitude
If you live at a higher altitude, your cookies might need a little tweak. High altitude means less air pressure, which can lead to over-spreading or under-baking.
If you’re up in the mountains, consider adding a tablespoon of flour or reducing your baking soda slightly to get that perfect texture.
How to Store Pistachio Cookies
- Keep your cookies fresh by sealing them in an airtight container and storing them at room temperature, they’ll stay delicious for up to 5 days. This keeps them fresh, soft, and ready to enjoy whenever you crave a snack!
- Want to keep some for a rainy day? Pop the cookies in an airtight container or freezer bag and freeze them for up to 3 months. Just let them thaw at room temperature or microwave for a few seconds for that freshly-baked feel.
- To keep your cookies extra soft, place a slice of bread in the container with them. The bread will absorb moisture, helping your cookies stay chewy longer!
- While it’s tempting to refrigerate cookies to make them last longer, it actually dries them out. For optimal texture, either keep them at room temperature or freeze them, avoid anything in between.
Cookies I am Sure You’ll Love
- Lemon Blueberry Cookies
- Pecan Pie Cookies
- Banana Oatmeal Cookies
- Brown Butter Chocolate Chip Cookies
How to Make Perfect Pistachio Cookies (Easy Steps)
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 package 3.4 oz instant pistachio pudding mix (dry)
- A few drops green food coloring
- ¾ cup crushed pistachios
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). While it warms up, line your baking sheet with parchment paper or a silicone mat to help the cookies bake evenly and make clean-up easier.
- In a bowl, whisk together your flour, baking soda, baking powder, salt, and instant pistachio pudding mix. Set it aside for later.
- In a separate large bowl, beat together your softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step helps create that perfect, melt-in-your-mouth texture, so take your time mixing it!
- Next, add in the eggs and vanilla extract, mixing until the dough comes together smoothly. If you’re feeling adventurous, a splash of almond extract will elevate the flavor, but that’s totally up to you!
- Slowly work the dry ingredients into the wet mixture. Stir gently until it all combines. The dough should be thick and a little sticky, but not too runny.
- If you want your cookies to have that classic green color, go ahead and mix in a few drops of green food coloring until you get that beautiful pistachio shade. This step is optional, but it’ll give your cookies an extra pop!
- Gently fold in the crushed pistachios and white chocolate chips, allowing them to blend evenly throughout the dough. I prefer doing this by hand to keep the dough from getting overworked. And hey, feel free to add extra pistachios if you’re really into that crunch!
- Scoop rounded tablespoons of dough onto your lined baking sheet, spacing them out so they have room to spread. No need to flatten them; they’ll puff up nicely while baking.
- Bake your cookies for about 10-12 minutes. You’re looking for golden edges with a soft, chewy center. Don’t worry if the centers are a little soft when you take them out of the oven, they’ll firm up as they cool.
- Once out of the oven, press a few extra white chocolate chips into the tops of your warm cookies for that extra touch. Let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool fully. Enjoy!
Notes
- Don’t overwork the dough, it could make your cookies tough.
- When adding food coloring, go easy! A few drops are all you need to get that vibrant pistachio color. Too much can mess with the dough.
- If you're unsure about the cookies’ doneness, they’ll firm up as they cool, so don’t wait for them to be too firm in the oven.
- If your dough feels sticky, chill it for about 10-15 minutes before scooping. It’ll make things easier!
