Soft and chewy Pistachio Cookies made with crushed pistachios and instant pistachio pudding mix.
These cookies are soft and chewy and are made with just eight ingredients including white chocolate chips.
Pistachio cookies are easy to make and they’re a favorite for nut lovers!
Cookies for Spring
Pistachio cookies are incredibly easy to make and all it takes are 8 simple ingredients.
With the combination of the pistachios and pistachio pudding mix, it’s the perfect cookie for those that love nuts!
The beautiful green color is also perfect to celebrate spring or to celebrate St. Patrick’s Day.
There is no added food coloring in this recipe as the green shade in the cookies from from the instant pudding mix.
RELATED: Mint Chocolate Brownies
Ingredients in Pistachio Cookies
The ingredients in these cookies are everyday pantry ingredients as well as the instant pistachio pudding mix, pistachios, and white chocolate chips.
For the ingredient amounts and full directions for how to make these cookies, check out the recipe card at the bottom of the post!
- Salted butter – if using unsalted butter, add 1 tsp of salt to the ingredients.
- Granulated Sugar
- Eggs
- Baking Soda
- All-purpose flour
- Pistachios – crushed (a food processor is great for this)
- White chocolate chip morsels
- Pistachio instant pudding
RELATED: Green Velvet Cupcakes
Easy to Make Pistachio Cookies
The first step to making these cookies is to prepare the pistachios. To do this, shell a half cup of pistachios and coarsely chop them.
There are two ways to crush the pistachios. Either add the pistachios to a bag and use a rolling pin to gently press and roll to crush them or add them to a food processor and give a few short pulses to chop them up.
After the pistachios are prepared, the salted room temperature butter and the sugar and beat together until smooth. The eggs and instant pudding mix are then added in and combined well.
Next, the baking soda and the all purpose flour and added into the mix and once the ingredients are combined well, the crushed pistachios and the white chocolate chips are stirred into the cookie dough.
NOTE: If using unsalted butter, add 1 teaspoon of salt to the flour and baking soda.
To bake the cookies, line cookie sheets with parchment paper or silpat mats. The cookie dough is then scooped into 1 and a half tablespoons and placed on the prepared cookie sheets.
These cookies take nine to twelve minutes in the oven depending on your oven’s temperature settings.
Allow the cookies to cool for 10 minutes before removing from the baking sheets and placing them on a wire cooling rack for them to completely cool.
Place them in an airtight container to preserve freshness.
YOU MAY ALSO LIKE: White Chocolate Mint Chip Cookies
Delicious Spring Desserts
Spring brings a craving for spring-like colors and new flavors. Here are some other ideas for spring desserts other than these pistachio cookies!
Lemon is a favorite flavor during the spring months and this Lemon Poke Cake is incredibly easy to make and sure to satisfy that craving for a bright and refreshing flavor. It also just takes a few everyday ingredients to make this delicious cake!
Butter pecan cake is another favorite dessert during spring and summer and this cake is a great addition to the Easter dinner table.
This cake is made completely from scratch as well as the delicious creamy smooth cream cheese frosting. This cake is a southern delight!
Last but not least, lemon and blueberry are a perfect pair for spring flavors and they come together to make this delicious and moist blueberry lemon pound cake.
Pistachio Cookies
Soft and chewy Pistachio Cookies made with crushed pistachios and instant pistachio pudding mix.
Ingredients
- 1 cup salted butter*, softened
- 1 cup granulated sugar
- 2 eggs
- 3.4 oz instant pistachio pudding (1 box)
- 1 tsp baking soda
- 2 cups all-purpose flour
- 1/2 cup pistachios, crushed
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°
- Prepare cookie sheets with parchment paper or silpat mats
- Combine the softened butter and the sugar together in a bowl.
- Beat in the eggs and add in the instant pudding mix.
- Add the flour and baking soda and combine well until soft dough forms.
- Stir in the white chocolate chips and the crushed pistachios.
- Scoop by 1.5 tablespoons (or use a #40 cookie scoop) and place 2 inches apart on the cookie sheet.
- Bake in the preheated oven for 9-12 minutes, or until bottoms are lightly browned.
- Allow the cookies to cool for 5 to 10 minutes before transferring them to a wire cooling rack to cool completely.
- Store in an airtight container once cool.
Notes
*You can substitute the salted butter for unsalted butter. Add 1 tsp of salt to the flour mixture when making the cookies this way.
An easy way to crush the pistachios is to use a food processor and give the nuts a few quick pulses to coarsely chop them. An alternative to a food processor is to add them to a zipped bag and use a rolling pin to gently crush the pistachios.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 201Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 142mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 3g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Alice
Wednesday 15th of March 2023
These turned out amazing! Such good flavor - loved the saltiness and chewiness from the pistachios, and pistachio pudding is one of those things I’ve always liked but rarely had, so it’s a good recipe to use it in. And the white chocolate chips added that extra sweetness. Thank you! :)
Mindy
Wednesday 14th of December 2022
Made these today for a Christmas bake exchange. They are great!
Kathy
Wednesday 27th of April 2022
I have made these several times and they are amazing! I am curious as to why mine are a thicker cookie than what you show. My family loves them but I'm wondering what I'm doing wrong.
Dana
Friday 29th of April 2022
If your family loves them I don't think you're doing anything wrong at all! :) The thicker cookie could simply be the flour content may be a little higher in the recipe. I spoon and level my flour in my recipes so that could be the difference.
Richard Culver
Wednesday 23rd of March 2022
Made these last weekend for the first time and had nothing but high reviews.
ShirleyMerritt
Friday 11th of March 2022
These sound delicious!!!!