December 5, 2022

Pistachio Cookies are made with a pistachio pudding mix for a super soft and pretty cookie that’s studded with loads of white chocolate chips. These easy cookies are always a hit!

Our chocolate chip pudding cookies were the inspiration for today’s recipe. Super soft and chewy, you’ll love the texture and flavor! Love pistachio? Give our reader favorite Pistachio cake a try next!

Pistachio cookies with white chocolate chips on a wire cooling rack.

Why This Recipe is Best

Pistachio cookies are a festive green color and loaded with white chocolate chips. Such a fun and delicious cookie to enjoy around the holidays!

These cookies are also super easy to make and perfect for sharing with friends and family!

  • This recipe uses a pistachio pudding mix to make quick and easy cookies that look beautiful and stay super soft!
  • No need to chill the dough for these cookies! Just mix, drop and bake!
  • These cookies are LOADED with white chocolate chips, with some mixed into the cookie batter and some pressed on top of each cookie to make them look extra special!

If you need some inspiration, we’ve got dozens of Christmas Cookie Recipes ready for you to try this year! Be sure to give our Lebkuchen a whirl for a classic German cookie treat.

Ingredient Notes

Ingredients needed to make pistachio cookies.
  • Unsalted butter – I use unsalted butter for my baking needs. If you have salted butter, just omit the kosher salt in the recipe.
  • Pistachio pudding mix – This is a box of instant jello pudding mix (a dry mix) that you’ll add to the cookie dough.
  • Vanilla extract – Be sure to use PURE vanilla extract, not imitation. Check out our homemade vanilla extract for amazing flavor.
  • White chocolate chips – You’ll need 1 1/2 bags of white chocolate chips to get the full 3 cups needed for this recipe. Two cups of the chips get folded into the cookie dough and the remaining cup is used to press extra white chocolate chips on top of each cookie.
  • Flour- use our tips and tricks on how to measure flour so that you don’t end up with dry cookies!

Easy Instructions

Step by step photos showing how to make pistachio cookies.

STEP 1. Combine the wet ingredients. Beat the butter with the brown sugar and granulated sugar until creamy, about 2-3 minutes. Beat in the pudding mix, eggs and vanilla extract until combined.

STEP 2. Add the dry ingredients. Slowly add in the flour, baking soda and salt. Fold 2 cups of the white chocolate chips into the cookie dough.

STEP 3. Drop cookies. Use a 2 tablespoon cookie scoop to drop cookie dough onto a cookie sheet lined with parchment paper. Press extra white chocolate chip morsels on top of each cookie.

STEP 4. Bake and cool. Bake the cookies at 350 degrees F for 12-14 minutes, until cookies appear cooked and white chocolate chips begin to brown. Cool on a wire rack.

Pistachio cookies with white chocolate chips stacked on a white serving platter.

Tips and Tricks

  • Use a cookie scoop to measure about 2 tablespoons of cookie dough per cookie. And be sure to leave about 2 inches between cookies on your cookie sheet.
  • Line the baking sheet with parchment paper. This allows the cookies to slide right off when they are finished baking and it makes clean up a breeze!
  • Don’t overbake the cookies! They are best when they are a little underbaked so they retain their softness.
  • Pro tip for a perfectly round cookie: Immediately after taking the cookies out of the oven, use a glass or the ring of a canning lid to “scooch” in the edges and make a rounder cookie.
Five pistachio cookies stacked on top of each other.

Recipe FAQs

How do I store pistachio cookies?

Pistachio pudding cookies, once completely cooled, can be stored in a covered container at room temperature for up to 5 days.

Can I freeze pistachio pudding cookies?

Yes! Cookie dough may be scooped into balls and frozen, in a single layer, on a pan, then placed in a freezer bag and frozen for up to 3 months. When ready to bake, place frozen dough balls on a baking sheet, and bake 1 minute longer than the original directions.

What can I use in place of white chocolate chips?

The flavor of the white chocolate goes well with the pistachio flavors, but you could try substituting milk chocolate chips or semi-sweet chocolate chips in this recipe if you’d like.

Pistachio Cookies are made with a pistachio pudding mix for a super soft and pretty cookie that's studded with loads of white chocolate chips. These easy cookies are always a hit!

Pistachio Cookies are made with a pistachio pudding mix for a super soft and pretty cookie that’s studded with loads of white chocolate chips. These easy cookies are always a hit!

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar, packed
  • 1 box (3.4 ounce) instant pistachio pudding mix
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¼ cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 cups white chocolate chips, divided

Instructions

  1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. Set aside.
  2. In a large mixing bowl, beat butter with brown sugar and granulated sugar until creamy (about 2-3 minutes). Beat in pudding mix, eggs, and vanilla extract.
  3. Slowly add in flour, baking soda, and salt. Fold in 2 cups of the white chocolate chips.
  4. Using a 2 Tablespoon cookie scoop, drop cookie dough onto cookie sheet. Press extra morsels on top of each cookie. Bake 12-14 minutes, until cookies appear cooked and white chocolate chips begin to brown. Cool on wire rack.

Notes

  • No need to chill this dough!
  • If you like extra white chocolate chips on top, you will need 1 ½ bags, about 3 cups. 2 cups go into the cookie dough, and the remaining cup is used to press morsels into the tops of the unbaked cookies.
  • Store cookies in airtight container at room temperature for up to 5 days. Or freeze for up to 3 months.
  • Use a cookie scoop to measure about 2 tablespoons of cookie dough per cookie. And be sure to leave about 2 inches between cookies on your cookie sheet.
  • Line the baking sheet with parchment paper. This allows the cookies to slide right off when they are finished baking and it makes clean up a breeze!
  • Don’t overbake the cookies! They are best when they are a little underbaked so they retain their softness.
  • Pro tip for a perfectly round cookie: Immediately after taking the cookies out of the oven, use a glass or the ring of a canning lid to “scooch” in the edges and make a rounder cookie.

Nutrition Information:

Yield:

36

Serving Size:

1 cookie

Amount Per Serving:

Calories: 178Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 75mgCarbohydrates: 20gFiber: 0gSugar: 14gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.


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