Soft and chewy Pistachio Cookies are one of our family's favorites. From the delicious flavor to the soft, chewy texture, these cookies are everything you want in a homemade treat.

Made with pistachio pudding mix and loaded with white chocolate chips, they're the perfect dessert or after school snack. And they make a fun addition to a holiday cookie plate, too!

Best of all, they come together in no time at all and bake up to delicious perfection every single time. An easy, no-fuss recipe that's sure to be a favorite!

I don't know about you, but I'm always on the hunt for new cookie recipes. I mean....I love basic chocolate chip cookies just as much as the next person....but every now and then I'm in the mood for something different.

And apparently my kids agree! Because when I made these Pistachio Cookies my family went CRAZY. They gobbled them up, shared them with friends, and begged me to make more. 

I'm not sure if it's because of the fun color or the soft texture or the fact that my kids love all things pistachio. But whatever the reason, from the first time I made them I knew this was one of those recipes I'd make again and again.

And sure enough, I've made them SO many times since! Because they're quick and easy and pretty much a slam dunk every time. Which, as a mom, is exactly the kind of recipe I'm all about.

These cookies are perfect for holidays (think Christmas, Easter, and St. Patrick's Day) and fun to make with any number of mix-ins. And...if you want to get really crazy...you can make them with any flavor of pudding, as well! In other words, the sky's the limit when it comes to pudding cookies, and these Pistachio Pudding Cookies are the perfect place to start.

Ingredients:

• ½ c. unsalted butter
• ¾ c. granulated sugar
• 1 tsp. clear vanilla extract
• 1 large egg
• 1 small box Instant Pistachio Pudding Mix
• ½ tsp. baking soda
• ½ tsp. salt
• 1 ¼ c. all purpose flour
• 1 c. white chocolate chips

Instructions:

1. Cream the butter and sugar.
2. Add egg and vanilla.
3. Add pudding mix, baking soda, salt, and flour. Mix until combined.
4. Stir in white chocolate chips.
5. Chill dough for 30 minutes.
6. Use a cookie scoop to scoop dough into balls; space out 2 inches on cookie sheet.
7. Bake at 350° for 9-11 minutes.

What other ingredients can I add?

• Chopped pistachios 
• Chopped pecans
• Dried cranberries
• Dried pineapple
• Candied cherries
• Chocolate chips
• Green food coloring

How to freeze the dough:

To freeze this dough, I would recommend using a 2 Tbsp. cookie scoop and scooping it into a parchment-lined container. You can layer the cookie dough balls, using parchment paper in between, to fill the container. Then seal it tightly and freeze it for up to 6 months. 

How to store cookies:

These cookies can be stored in any airtight container at room temperature. They will stay fresh for 3-4 days; if you plan to store them longer, you may want to consider freezing them.

More pistachio recipes:

• Pistachio Lush Dessert
• Pistachio Pineapple Dip
• Salted Chocolate Cherry Pistachio Bark

More cookies recipes:

• Coconut Lime Sugar Cookies
• Raspberry Chocolate Chip Cookies
• Blueberry Oatmeal Cookies
• Chocolate Peanut Butter Cookies

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Pistachio Cookies

Yield: 24

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

Soft and chewy Pistachio Cookies are one of our family's favorites. From the delicious flavor to the soft, chewy texture, these cookies are everything you want in a homemade treat. Made with pistachio pudding mix and loaded with white chocolate chips, they're the perfect dessert or after school snack. And they make a fun addition to a holiday cookie plate, too!

Print

Ingredients

• ½ c. unsalted butter, softened
• ¾ c. granulated sugar
• 1 tsp. clear vanilla extract
• 1 egg
• 1 box (3.4 oz.) Instant Pistachio Pudding Mix
• ½ tsp. baking soda
• ½ tsp. salt
• 1 ¼ c. all purpose flour
• 1 c. white chocolate chips

Instructions

1. Cream butter and sugar in a large mixing bowl.
2. Add vanilla extract and egg and mix until smooth.
3. Mix in dry pudding mix, baking soda, salt, and flour.
4. Stir in white chocolate chips.
5. *Chill dough 30 minutes.
6. Remove dough from fridge, and scoop cookie dough onto a cookie sheet lined with parchment paper.
7. Bake at 350° for 9-11 minutes, until edges start to turn golden brown.
8. Remove from oven; cool on cookie sheet 10 minutes before removing to a wire rack to cool completely.
9. Store cookies in an airtight container at room temperature.

Notes

Recipe adapted from Crazy for Crust.