Soft, chewy, and full of nutty flavor — these pistachio pudding cookies are a sweet twist on a classic favorite!

Why You’ll Love This Recipe

• The pudding mix keeps the cookies extra soft and chewy.

• Loaded with real pistachios for nutty crunch.

• Easy, no-chill dough for quick baking.

• Great for holidays, cookie swaps, or anytime snacking.

Ingredients

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 cup brown sugar, packed

• 1 (3.4 oz) package instant pistachio pudding mix

• 2 large eggs

• 1 tsp vanilla extract

• 2 ¼ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 cup chopped pistachios

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Kcal: ~180 per cookie

Directions

Step 1: Prepare Oven & Sheets

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Cream Butter & Sugars

In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.

Step 3: Add Pudding & Wet Ingredients

Beat in pistachio pudding mix, eggs, and vanilla until well combined.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk flour, baking soda, and salt.

Step 5: Combine Mixtures

Gradually add dry mixture into wet ingredients, mixing until just combined.

Step 6: Fold in Pistachios

Gently fold in chopped pistachios for crunch.

Step 7: Shape & Bake

Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake 10–12 minutes, until edges are lightly browned.

Step 8: Cool

Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Add white chocolate chips for extra sweetness.

• Substitute pistachios with almonds or walnuts for variety.

• Use sugar-free pudding mix for a lighter version.

• For a festive touch, drizzle with white chocolate or sprinkle with crushed pistachios after baking.

Frequently Asked Questions

Why use pudding mix in cookies?
The instant pudding adds moisture, making the cookies soft and chewy while enhancing flavor.

Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours. Let it sit at room temperature for 10 minutes before baking.

Can I freeze these cookies?
Absolutely! Freeze unbaked dough balls for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.

Do I have to use pistachios?
No, you can swap them with your favorite nuts or even add chocolate chips instead.

Final Thoughts

Pistachio Pudding Cookies are a unique and delightful twist on classic soft cookies. With their nutty flavor and irresistibly chewy texture, they’ll quickly become a family favorite for holidays, parties, or everyday baking.