Pistachio Pudding Cookies

Made with instant pistachio pudding mix, they bake up tender with crisp edges and a fluffy center, making them an easy cookie for holidays, cookie trays or just because pistachio season is a state of mind.

For a nutty dessert lineup, try our Pistachio Chocolate Chip Cookies and Pecan Tarts.

This cookie recipe comes together in one bowl with pantry staples.

See the recipe card below for the exact quantities of each ingredient.

• Unsalted Butter: Creates a rich base and soft texture.
• Granulated Sugar: Sweetens and helps the cookies spread slightly.
• Light Brown Sugar: Adds moisture and depth of flavor.
• Large Egg and Egg Yolk: The extra yolk keeps the cookies tender.
• All-Purpose Flour: Provides structure without making the cookies dense.
• Instant Pistachio Pudding Mix: The key to flavor, softness and color.
• Unsalted Pistachios: Add crunch and reinforce the nutty flavor.
• Green Food Coloring: Optional, but can bright up the green color.

To make these soft cookies easier grab your baking sheet, parchment paper, measuring cups and spoons, stand mixer with paddle attachment (or a large bowl and hand mixer) and a 1 ½ tablespoon cookie scoop.

• White Chocolate Chips: Fold some in for an extra sweet treat.
• Almond Extract: Add a small splash for a deeper nutty note.
• Different Pudding Mix: Vanilla or chocolate pudding works for a fun twist.
• Chocolate Drizzle: For added decadence melt some chocolate and dip or drizzle over baked cookies.

Check out how quick and easy it was to make this easy recipe.

Preheat oven to 350F and prep a baking sheet with parchment paper.

In the base of a stand mixer (or large mixing bowl) cream together the butter and sugars for about 2 minutes on medium-low speed, with the paddle attachment.

Add the egg, yolk and food coloring and run on low until combined.

Then repeat with the all-purpose flour, instant pudding mix, baking powder and sea salt. Add chopped pistachios and mix to combine (I do this with the mixer, but you can do it with a spatula).

Drop or roll 1 ½ tablespoon scoops onto prepared baking sheet and leave some room for spreading.

Bake for 9-11 mins just before they start to get golden brown, then allow them to cool for before transferring to a wire rack.

Hint: Don't over-bake, they should look slightly underdone in the center when removed.

• Room Temperature Butter: Ensures proper creaming and even texture.
• Consistent Scoops: Using a scooper helps even baking and a chewy cookies.
• Color Control: One or two drops of food coloring go a long way.

For another cozy cookie option, try our Reese’s Peanut Butter Cookies.

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• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigerator: Place cooled cookies, stacked between parchment or wax paper, in a tight container for up to 5 days.
• Freezer: Freeze baked cookies or dough balls for up to 2 months.

• St Patrick’s Day Recipes: Espresso Irish Coffee, Grasshopper Pie without Alcohol, Baileys Truffles, Irish Coffee with Baileys or Baileys Vanilla Mint Shake.

No, the pudding mix already gives a soft green tint.

Absolutely, I often use a 3 tablespoon cookie scoop, just increase the bake time by a couple minutes.

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