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Pistachio Pudding Cookies

If you love soft, chewy cookies with a unique nutty flavor, these Pistachio Pudding Cookies are about to become your new favorite treat! Made with instant pistachio pudding mix, these cookies have an incredibly soft texture, a light green hue, and a sweet, nutty taste that pairs perfectly with chopped pistachios and a drizzle of icing.

Ingredients

For the Cookies:

  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped pistachios (plus extra for topping)
  • ½ cup white chocolate chips (optional)

For the Glaze (Optional, but highly recommended!):

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • Extra chopped pistachios for garnish

Instructions

1. Preheat & Prepare

  • Preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper.

2. Cream the Butter & Sugars

  • In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  • Mix in the pistachio pudding mix, eggs, and vanilla extract until fully combined.

3. Combine Dry Ingredients

  • In a separate bowl, whisk together flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4. Add Pistachios & White Chocolate

  • Fold in chopped pistachios and white chocolate chips (if using).

5. Scoop & Bake

  • Scoop 1 ½ tablespoon-sized dough balls onto the baking sheet.
  • Bake for 10-12 minutes, or until the edges are lightly golden.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

6. Make the Glaze & Garnish

  • In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
  • Drizzle over cooled cookies and sprinkle with extra chopped pistachios.

Notes

Tips for the Best Pistachio Pudding Cookies

✅ Use instant pudding mix – It keeps the cookies soft and chewy.
✅ Don’t overbake! – The cookies should be slightly soft in the center when you take them out.
✅ Let them cool before glazing – This prevents the glaze from melting too quickly.
✅ For extra flavor – Toast the chopped pistachios before adding them to the dough.
✅ Chill the dough (optional) – If you want thicker cookies, chill the dough for 30 minutes before baking.

  • Author: niold.com