Soft and Chewy Pistachio And White Chocolate Pudding Cookies

Pistachio Cookies

Love cookies? Me too! Today I’m sharing my new favorite treat: soft and chewy Pistachio And White Chocolate Pudding Cookies. These cookies are bursting with nutty flavor from real pistachios and studded with creamy white chocolate chips. The secret ingredient? Instant pistachio pudding mix! It gives the cookies a lovely pale green color and keeps them incredibly soft for days. I first tried a version from Mom On Timeout, and I knew I had to make them my own. For more inspiration, check out these soft pistachio white chocolate cookies from Sally’s Baking Addiction. Whether you’re baking for a holiday cookie exchange or just a cozy weekend, these cookies are sure to impress.

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Why You’ll Love This Recipe

Let me tell you why these cookies will become your go to. First, the texture is unbeatable. Thanks to the pudding mix, they come out soft and chewy every single time. No more dry or crumbly cookies! Second, the flavor combination is amazing: the earthy crunch of pistachios pairs perfectly with sweet white chocolate. And third, they’re easy to make. With just 30 minutes of chill time, you can have a batch ready in under an hour. Plus, you can add a drop of green gel food coloring for a vibrant hue that’s perfect for St. Patrick’s Day or Christmas. Honestly, these cookies are a crowd pleaser for any occasion.

What You Need For These Pistachio Cookies

Gather these simple ingredients before you start:

• 2 1/4 cups all purpose flour
• 1 box (3.4 oz) instant pistachio pudding mix (Jell O works great)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon clear vanilla extract (to preserve the green color)
• 1 cup white chocolate chips, plus more for topping
• 1/2 cup chopped pistachios (raw or roasted, unsalted)
• Optional: green or blue gel food coloring

That’s it! Most items are pantry staples. The pudding mix is the star, it adds flavor and keeps the cookies soft for days.

How To Make Pistachio Cookies

Follow these steps for perfect cookies every time:

1. Whisk dry ingredients: In a medium bowl, whisk together flour, pudding mix, baking soda, and salt. Set aside.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 3 minutes.
3. Add wet ingredients: Beat in the egg and clear vanilla extract until well combined. If using food coloring, add a drop or two now and mix until the color is even.
4. Combine dry and wet: Gradually add the dry ingredients to the butter mixture, mixing on low speed just until incorporated. Do not overmix, or your cookies will be tough.
5. Fold in mix ins: Gently fold in the white chocolate chips and chopped pistachios with a spatula.
6. Chill the dough: Cover the bowl and refrigerate for at least 30 minutes. This step is crucial to prevent spreading.
7. Preheat and scoop: Preheat your oven to 325°F. Line a baking sheet with parchment paper. Use a cookie scoop to portion dough into 1.5 tablespoon balls and place them 2 inches apart.
8. Bake: Bake for 12 14 minutes, until the edges are set but the centers still look slightly underdone. The cookies will continue to set on the hot pan.
9. Add extra chips: Immediately after removing from the oven, press a few extra white chocolate chips onto the tops of the warm cookies for that bakery style look.
10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

This recipe makes about 24 cookies, depending on scoop size. For thicker cookies, you can bake at 350°F for 8 9 minutes.

Storage Information

These cookies stay fresh for days, which makes them perfect for baking ahead. Here’s how to store them:

• Room temperature: Keep in an airtight container for up to 1 week. They will remain soft and chewy thanks to the pudding mix.
• Freezer: For longer storage, place the baked cookies (or unbaked dough balls) in a freezer safe bag for up to 3 months. Thaw at room temperature before enjoying.

If you love making cookie dough ahead, you might also enjoy my Cake Mix Pudding Cookies recipe for another easy option.

Variations To Try

Feel free to customize these cookies to your liking. Here are some tasty swaps:

• Chocolate chips: Use dark or semi sweet chocolate chips instead of white chocolate for a less sweet cookie.
• Nuts: Swap pistachios for chopped almonds, pecans, or walnuts. Toast them lightly first for extra flavor.
• Extract: Replace the clear vanilla with almond extract for a nuttier taste. Keep in mind that almond extract will tint the dough slightly.

For more ideas, you can check out this pistachio white chocolate chip cookies version from The Recipe Critic.

Frequently Asked Questions

Trish’s Tips

“Don’t skip the chill time, it’s the secret to thick, bakery style cookies!”

Here are my top tips for success:

• Chill the dough: At least 30 minutes prevents excessive spreading and deepens the flavor. You can even chill it overnight.
• Use clear vanilla extract: Regular vanilla can darken the dough and muddy the green color. Clear vanilla keeps the cookies looking pretty.
• Press extra chips on top: White chocolate chips can brown in the oven. Adding fresh chips right after baking gives you those beautiful, melty pools of white chocolate.
• Watch the bake time: Pull the cookies out when the edges are just set, the centers will firm up as they cool. Overbaking leads to dry cookies.
• Use a cookie scoop: For even, uniform cookies that bake at the same rate, a cookie scoop is your best friend.

For another puding cookie idea, try my Cake Mix Pudding Cookies for a quick shortcut. And if you want to explore more techniques, this chewy pistachio white chocolate cookies recipe from Handle the Heat is a great resource. Happy baking!

Pistachio And White Chocolate Pudding Cookies

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🍪 Soft and chewy cookies bursting with nutty pistachios and creamy white chocolate chips in every bite.
💚 Instant pistachio pudding mix is the secret to their tender texture and beautiful pale green hue.

• Total Time: 1 hour
• Yield: 24 cookies 1x

Ingredients

Scale 1x2x3x

2 1/4 cups all purpose flour

1 box (3.4 oz) instant pistachio pudding mix

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon clear vanilla extract (to preserve the green color)

1 cup white chocolate chips, plus more for topping

1/2 cup chopped pistachios (raw or roasted, unsalted)

Optional: green or blue gel food coloring

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Instructions

1-Whisk dry ingredients: Whisk flour, pudding mix, baking soda, and salt; set aside.

2-Cream butter and sugars: Beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

3-Add wet ingredients: Beat in egg and clear vanilla extract until combined; add food coloring if desired.

4-Combine dry and wet: Gradually mix dry ingredients on low speed just until incorporated; do not overmix.

5-Fold in mix-ins: Gently fold in white chocolate chips and chopped pistachios with a spatula.

6-Chill the dough: Cover and refrigerate at least 30 minutes to prevent spreading.

7-Preheat and scoop: Preheat oven to 325°F, line a baking sheet, scoop 1.5-tablespoon dough balls 2 inches apart.

8-Bake: Bake 12-14 minutes until edges are set and centers look slightly underdone.

9-Add extra chips: Immediately press extra white chocolate chips onto warm cookie tops for a bakery-style look.

10-Cool: Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Last Step:

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Notes

🌰 Lightly toast the pistachios beforehand for a deeper, nuttier flavor.
❄️ Do not skip the chill time — it prevents the cookies from spreading too much and enhances the flavor.
🍪 Store baked cookies in an airtight container at room temperature for up to 1 week; the pudding mix keeps them soft.

• Author: Ruby Bennett
• Prep Time: 15 minutes
• Chill time: 30 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: 177
• Sugar: 14g
• Sodium: 102mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 21mg