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Pistachio Pudding Cookies

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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