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

Soft and Chewy Pistachio Pudding Cookies

These Soft and Chewy Pistachio Pudding Cookies are a delightful twist on classic cookies—tender, moist, and infused with pistachio flavor, thanks to instant pudding mix. Perfect for parties, holidays, or sweet cravings!

  • Total Time: 30 minutes
  • Yield: 2430 cookies 1x

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. 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).
  3. Add the wet ingredients: Beat in the eggs, one at a time, then mix in the vanilla extract.
  4. Add the pudding mix: Sprinkle in the dry pistachio pudding mix and beat until fully incorporated.
  5. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Combine wet and dry: Gradually add the dry mixture to the wet ingredients, mixing just until combined—don’t overmix!
  7. Fold in mix-ins: Gently stir in the white chocolate chips and chopped pistachios, if using.
  8. 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.
  9. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 5 days or freeze for up to 2 months. Dough balls can be frozen and baked straight from the freezer with an added 1–2 minutes to bake time.

  • Author: Clara
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 160
  • Sugar: 11g
  • Sodium: 95mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 25mg

Keywords: pistachio pudding cookies, chewy cookies, easy dessert, holiday cookies