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Soft and tender Pistachio Pudding Cookies with crunchy pistachios and melty white chocolate chips, optionally enhanced with green food coloring for festive occasions like St. Patrick’s Day or Christmas.

  • Total Time: 25-30 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1 2/3 cups all-purpose flour (fluffed, spooned in, and leveled off)
  • 3.4 oz small box instant pistachio pudding mix (dry, not prepared)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter (12 tablespoons), softened to room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, gently packed
  • 1 large egg
  • 1 teaspoon clear vanilla extract (or 1/2 teaspoon almond extract as a substitute)
  • 1 drop green food coloring (optional)
  • 1 cup white chocolate chips
  • 1/2 cup shelled pistachios, chopped

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together flour, instant pistachio pudding mix, baking soda, and salt. Set aside.
  3. In a mixer fitted with a paddle attachment, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  4. Add the egg, vanilla extract, and green food coloring (if using) to the butter mixture. Mix until smooth and combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing.
  6. Gently fold in the white chocolate chips and chopped pistachios until evenly distributed.
  7. Using a #40 or #30 cookie scoop (about 1½ to 2 tablespoons), scoop dough onto prepared baking sheets about 2 to 3 inches apart. Optionally, roll dough balls gently between palms to make round shapes, helping keep chips and nuts inside while baking.
  8. Bake for 10 to 12 minutes, until edges are lightly golden and bottoms just start to color.
  9. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for 3 to 5 days to keep them fresh., For longer storage, freeze cookies in freezer-safe bags for up to 3 months. Thaw before serving., Butter should be at room temperature (68-72°F), soft to touch but not too soft, to prevent cookies from spreading too thin while baking., If cookie dough spreads too much, chilling the dough for 20-30 minutes before baking can help thicken cookies., To avoid dry, crumbly dough, add extra flour sparingly (1 to 2 tablespoons) only if needed after a test cookie.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert, Cookies
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 114 kcal
  • Fat: 3 g
  • Carbohydrates: 20 g
  • Protein: 2 g