Pistachio Pudding Cookies Made Easy
Soft, chewy pistachio cookies boosted with instant pudding for flavor and color. No chilling needed—just mix, scoop, and bake.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened
- 0.67 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1.75 cup all-purpose flour
- 3.4 oz instant pistachio pudding mix from a 3.4-oz box
- 0.5 tsp baking soda
- 0.25 tsp baking powder
- 0.5 tsp fine salt
- 0.75 cup white chocolate chips
- 0.5 cup shelled pistachios, chopped
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, pudding mix, baking soda, baking powder, and salt in a bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs and vanilla until smooth, scraping the bowl as needed.
- Add dry ingredients in two additions. Mix just until no dry spots remain.
- Fold in white chocolate chips and chopped pistachios.
- Scoop 1½-tablespoon mounds of dough onto sheets, spacing 2 inches apart.
- Bake 9–11 minutes, until edges are set and centers look slightly soft.
- Cool 5 minutes on the sheet, then move cookies to a rack to finish cooling.
Notes
Variation: Swap white chips for dark chocolate or add 1/2 tsp almond extract for a stronger nutty note. For color, mix in a drop of green gel coloring.
Storage: Keep cookies in an airtight container at room temperature for up to 4 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Pistachio Pudding Cookies Made Easy flavors. All ingredient ratios and instructions are independently developed.