Soft and Chewy Pistachio Pudding Cookies

Name: Soft and Chewy Pistachio Pudding Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 (3.4 oz) box instant pistachio pudding mix (do not prepare it—just the dry mix); 1 cup unsalted butter, softened; ¾ cup brown sugar, packed; ¼ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2¼ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 cup white chocolate chips (optional but delicious!); ½ cup chopped pistachios (optional for extra crunch)

Posted on May 27, 2025

Freshly baked soft and chewy pistachio pudding cookies with white chocolate chips

Dessert

Jump to Recipe

If you’re craving a cookie that’s soft, chewy, and packed with unique flavor, these Soft and Chewy Pistachio Pudding Cookies are a dream come true. Thanks to a secret ingredient—instant pistachio pudding mix—these cookies stay moist and tender for days! With their pretty pale green hue and nutty bite, they’re as beautiful as they are delicious. Whether you’re baking for a party, the holidays, or just because, this easy recipe will become your new go-to for something sweet, a little nutty, and totally irresistible.

Why You’ll Love This Recipe

These Soft and Chewy Pistachio Pudding Cookies are more than just pretty—they’re seriously addictive. The instant pudding mix adds an unbeatable softness and subtle pistachio flavor that’s hard to find in other cookies. They’re quick to mix, no chilling required, and bake in under 10 minutes. Plus, you can customize them with white chocolate chips, chopped nuts, or even a drizzle of icing. Whether you’re a seasoned baker or just starting out, this foolproof recipe delivers perfect results every time. Trust us—these cookies won’t last long on the plate!

Ingredients

These cookies come together with simple pantry staples and one magical secret ingredient—pistachio pudding mix! Here’s what you’ll need:

1 (3.4 oz) box instant pistachio pudding mix (do not prepare it—just the dry mix)
1 cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup white chocolate chips (optional but delicious!)
½ cup chopped pistachios (optional for extra crunch)

Instructions

This recipe is super beginner-friendly and doesn’t require any chilling time—just mix, scoop, and bake! Follow these simple steps for soft and chewy perfection:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Cream the butter and sugars
In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes).
Add the wet ingredients
Beat in the eggs, one at a time, then mix in the vanilla extract.
Add the pudding mix
Sprinkle in the dry pistachio pudding mix and beat until fully incorporated. This is what gives the cookies their signature soft texture and color!
Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Combine wet and dry
Gradually add the dry mixture to the wet ingredients, mixing just until combined—don’t overmix!
Fold in mix-ins
Gently stir in the white chocolate chips and chopped pistachios, if using.
Scoop and bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, or until the edges are set and the centers look just slightly underbaked.
Cool and enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24–30 cookies, depending on how big you scoop them—perfect for sharing or stocking up your cookie jar!

Here’s a quick look at the timing:

Prep time: 10 minutes
Bake time: 8–10 minutes per batch
Cooling time: 5–10 minutes
Total time: About 25–30 minutes from start to finish!

Tips and Variations

Want to make these cookies your own? Here are some fun twists and helpful baking tips:

💡 Tips:

Use room temperature butter for easier mixing and better texture.
Don’t overbake! The centers should look slightly soft when you take them out—they’ll set as they cool.
Scoop evenly to ensure uniform cookies and even baking.

🍪 Variations:

White Chocolate Pistachio: Add 1 cup of white chocolate chips for creamy sweetness.
Holiday Edition: Toss in red and green sprinkles for a festive touch!
Extra Nutty: Mix in chopped pistachios, walnuts, or almonds for added crunch.
Gluten-Free Swap: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Drizzle It: Once cooled, drizzle with melted white chocolate or a light glaze.

Storage

One of the best parts about these Soft and Chewy Pistachio Pudding Cookies? They stay soft for days!

Here’s how to store them:

Room Temperature: Store cooled cookies in an airtight container for up to 5 days. Place a slice of bread in the container to keep them extra soft.
Freezer (Baked): Freeze fully cooled cookies in a zip-top bag or airtight container for up to 2 months. Thaw at room temp or microwave for 10–15 seconds for that fresh-from-the-oven vibe.
Freezer (Dough): Scoop dough into balls, freeze on a tray until firm, then transfer to a freezer bag. Bake from frozen—just add an extra 1–2 minutes to the bake time!

Frequently Asked Questions

1. Can I use cook-and-serve pudding instead of instant?
Nope! This recipe only works with instant pudding mix—cook-and-serve won’t give the same texture.

2. What brand of pistachio pudding mix should I use?
Any instant pistachio pudding mix works well, but Jell-O is a popular choice and widely available.

3. Can I make these cookies without nuts?
Absolutely! Just leave out the chopped pistachios—they’ll still be soft and flavorful.

4. Why are my cookies flat?
Flat cookies usually mean your butter was too soft or the dough was overmixed. Try chilling the dough for 15–20 minutes next time!

5. Can I double the recipe?
Yes! This recipe doubles beautifully if you’re baking for a crowd or prepping for the holidays.

6. Do these cookies need to be refrigerated?
No need! They stay fresh at room temperature in an airtight container for up to 5 days.

7. Can I use other pudding flavors?
Definitely! Try vanilla, chocolate, or banana pudding mixes for fun flavor twists.

Conclusion

These Soft and Chewy Pistachio Pudding Cookies are the ultimate easy treat: unique, flavorful, and ready in under 30 minutes. Whether you’re baking for a party, gifting a sweet homemade surprise, or just treating yourself, these cookies deliver every time. With their gorgeous green hue and nutty, melt-in-your-mouth texture, they’ll be the star of any cookie platter.

Pin2

2 Shares