These pistachio pudding cookies are ultra soft and thick with just the right amount of pistachio flavor and little bites of white chocolate chips in every bite. The instant pudding mix contributes to their super soft texture and even keeps them soft for days on end. They're a variation of these viral chocolate chip pudding cookies, and they're just as good.
I'm a huge fan of Pistachios in dessert because of the subtle, nutty flavor. We went to Italy over the summer and I got pistachio ice cream (gelato) almost every day.
The festive green color comes naturally with the pudding mix, making them perfect Christmas cookies or even St Patrick's Day.
I've tested chilling and freezing the dough prior to baking, and although they result in a slightly thicker cookie, it isn't a requirement for this cookie dough. Some recipes, like brown butter chocolate chip cookies, require chilling or they'll spread into pancakes.
Why You Need to Bake Pistachio Pudding Cookies
- No chilling the dough
- Chewy cookies with super soft centers
- Pools of white chocolate
- Thoroughly tested and perfected
- My tips make them perfect every time
How to Make Pistachio Pudding Cookies
Here are the basic steps, with images, for these chewy pistachio cookies. Skip down to the recipe card below for the full printable recipe.
Dry ingredients: Whisk together the flour, baking soda, and salt in a medium bowl.
Cream the butter and sugars: Beat the softened butter, brown sugar, and granulated sugar in a large mixing bowl with an electric mixer or stand mixer. Continue to beat for 2-3 full minutes.
Success tip: don't skip this step, introducing air into the batter helps them expand and rise in the oven, giving you tall, thick cookies.
Add the pudding: Add the dry pudding mix (not prepared pistachio pudding), vanilla and eggs and beat on high for another 2-3 minutes until light and fluffy.
Finish the cookie dough: Slowly add the dry ingredients to the wet ingredients and beat on low until combined. Pour in almost all of the white chocolate chips, leaving some to add to the tops once they're baked.
Scoop the dough: Use a heaping large cookie scoop, or a full ¼ cup measuring cup, to scoop the pistachio pudding cookie dough out onto the cookie sheet. Roll the dough into a ball that's slightly taller than it is wide, like a cone (see image below).
Bake: Bake the pistachio pudding cookies at 350°F for 10-12 minutes. The edges should be golden brown and crisp and the tops should no longer be glossy. Press a few white chocolate chips into the tops of the baked cookies right out of the oven (to make them look pretty!). Transfer them to a cooling rack to cool completely.
Expert Recipe Tips
I've made pudding cookies hundreds of times. They're my go-to cookie recipe when I need something I know everyone will love. I've made it so many times I have this cookie base memorized. Because of that, I've gathered several tips so they turn out just as good for you!
- Use room temperature butter and eggs. Many don't know that room temp butter is actually slightly firm and cool to the touch (about 60°F). Let your butter sit out for 1-2 hours and that's it. This is the single most important tip for thick cookies that don't spread.
- Measure the flour correctly or use a scale to weight it. Spoon the flour into the measuring cup and level it off with a knife.
- Use fresh baking soda. Toss it and get new if it's been longer than a year.
- Scoop big balls of cookie dough. It's going to seem like ¼ cup is a lot, but this is ideal for thick and chewy cookies.
- Roll the dough into tall balls. This helps them back on top of themselves, so these pistachio pudding cookies are nice and thick.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Cookie Recipes
Pistachio Pudding Cookies
- 2 ¼ cups (281g) all-purpose flour (spooned and leveled), gluten-free if needed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks; 227g) unsalted butter, softened to room temperature
- ¾ cup (150g) light brown sugar packed
- ¼ cup (50g) granulated sugar
- 1 (3.4-ounce) packet instant pistachio pudding mix
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups (360g) white chocolate chips
- Stand Mixer or Electric Mixer
- Large cookie sheet
- Preheat then oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt.
- Using a stand mixer fitted with the paddle attachment or an electric mixer, cream the butter, brown sugar, and granulated sugar on high speed until light and creamy, 2-3 minutes. Do not skip this step. Add the pistachio pudding mix, vanilla and eggs and beat on high for 2-3 minutes until light and fluffy.
- With the mixer on low speed, gradually add the dry ingredients. Continue to beat until combined, stopping to scrape down the bottom and sides of the bowl as needed.
- Pour in 1 ½ cups of the white chocolate chips, reserving the other ½ cup for the tops of the cookies. Stir the dough with a rubber spatula to combine.
- Drop cookies by ¼ cup or a heaping large cookie scoop onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are slightly golden and just set on the top.
- Remove them from the oven and gently press the reserved white chocolate chips into the tops of the cookies. Cool for 3-5 minutes on the cookie sheet then transfer to a wire rack to cool completely.