Pistachio Cookies have always held a special place in my recipe box — the kind of treat that instantly takes me back to childhood afternoons spent baking with family, where the smell of warm sugar and soft pistachio filled the whole house. These cookies are wonderfully nostalgic, yet timeless enough to fit any season or occasion.
What makes Pistachio Cookies so memorable is their soft, chewy texture and that subtle nutty flavor from pistachio pudding mix. They’re perfect for spring gatherings, Christmas cookie trays, bake sales, or just a cozy weekend project. With their pale green color and bursts of sweet white chocolate, these cookies look every bit as delightful as they taste.
Why You’ll Love Pistachio Cookies
- Soft, chewy, and richly flavored thanks to pistachio pudding mix.
- Simple ingredients — nothing fancy or hard to find.
- Stunning color and flavor, perfect for holidays or gifting.
- Quick and easy — ready in under 30 minutes!
- Kid-friendly and freezer-friendly, making them great for meal prep or lunchbox treats.
- Deliciously sweet with creamy white chocolate chips.
Ingredients You’ll Need
- ½ cup unsalted butter, softened
Room-temperature butter is essential for fluffy, creamy dough. - ¾ cup granulated sugar
Creates the perfect sweetness and helps the cookies brown lightly on the edges. - 1 teaspoon clear vanilla extract
Clear vanilla keeps the green hue vibrant, but regular vanilla works too. - 1 egg
Binds the dough and adds rich texture. - 1 box (3.4 oz) instant pistachio pudding mix
The key ingredient that gives these cookies their signature flavor and soft chew. - ½ teaspoon baking soda
Helps the cookies rise gently. - ½ teaspoon salt
Balances the sweetness and enhances flavor. - 1¼ cups all-purpose flour
Provides structure without making the cookies dense. - 1 cup white chocolate chips
Adds sweetness and creamy contrast to the pistachio flavor.
Step-by-Step Instructions
- Preheat the Oven
- Set your oven to 350°F (175°C).
- Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter and Sugar
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- This step helps create airy, perfectly textured cookies.
- Add Egg and Vanilla
- Mix in the egg and clear vanilla extract.
- Beat until well combined and smooth.
- Add Dry Mix Components
- Add the pistachio pudding mix, baking soda, and salt.
- Blend thoroughly — the dough should turn a pretty shade of green.
- Incorporate the Flour
- Gradually add all-purpose flour, mixing just until combined.
- The dough will be soft, slightly sticky, and easy to handle.
- Fold in the White Chocolate Chips
- Add the white chocolate chips and gently fold to distribute them evenly.
- Shape the Cookies
- Scoop rounded tablespoons of dough onto the baking sheet, leaving 2 inches between each cookie.
- A cookie scoop makes this quick and ensures consistent baking.
- Bake to Perfection
- Bake for 10–12 minutes or until edges are lightly golden.
- The centers may look slightly soft — they’ll firm as they cool.
- Cool the Cookies
- Allow cookies to rest on the baking sheet for 5 minutes.
- Transfer to a wire rack and let cool completely.
Serving and Storage Tips
Serving:
Pistachio Cookies are lovely warm, with the white chocolate still slightly melty. They pair beautifully with milk, coffee, or a mug of hot tea. Their soft texture and pretty pastel color also make them ideal for baby showers, brunches, and spring or Easter dessert boards.
Storage:
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months. Separate layers with parchment to prevent sticking.
- Freezing the Dough: Scoop dough into balls and freeze for future baking. Bake directly from frozen by adding 1–2 minutes to the bake time.
Reheating:
To refresh cookies, warm them in a 275°F oven for 4–5 minutes.
Helpful Notes
- Chill the dough for 30 minutes if you prefer thicker cookies — this prevents spreading and intensifies the pistachio flavor.
- Add-ins to try:
- Chopped pistachios
- Dried cranberries
- Dark chocolate chips
- Color boost: If you want a deeper green cookie, add 1–2 drops of green gel food coloring.
- Gluten-free version: Use a high-quality 1:1 gluten-free baking flour.
- Dairy-free: Replace butter with a dairy-free baking margarine and use dairy-free white chocolate chips.
Frequently Asked Questions
- Can I freeze the cookie dough?
Yes! Scoop the dough into balls and freeze for up to 3 months. Bake from frozen with an extra minute or two added to the baking time. - Do I need to chill the dough?
It’s not required, but chilling for 30 minutes helps prevent spreading and creates a thicker, richer cookie. - Can I use regular vanilla extract instead of clear vanilla?
Absolutely! The only difference is that clear vanilla keeps the green color brighter. - Why use pistachio pudding mix?
It enhances the flavor, adds moisture, and gives the cookies their soft, chewy texture. - Can I add nuts?
Yes — chopped pistachios make the cookies extra flavorful and add a pleasant crunch.
Final Thoughts
These Pistachio Cookies are a true delight — soft, chewy, lightly nutty, and perfectly sweet with pops of creamy white chocolate. I’ve made this recipe more times than I can count, and it’s one of those treats that never lasts long once it comes out of the oven! Whether you're making them for a celebration or simply craving something comforting and colorful, these cookies are as easy as they are irresistible.
I hope you enjoy baking these Pistachio Cookies as much as I loved perfecting them. Don’t forget to share your results, swap-ins, or creative additions — I always adore seeing how others make this recipe their own!
Pistachio Cookies
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 teaspoon clear vanilla extract
- 1 egg
- 1 box 3.4 oz instant pistachio pudding mix
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups all-purpose flour
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and clear vanilla extract until smooth.
- Add the pistachio pudding mix, baking soda, and salt; mix until combined.
- Gradually add the flour and mix until just incorporated.
- Fold in the white chocolate chips.
- Scoop rounded tablespoons of dough onto the baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill dough for 30 minutes if you want thicker, puffier cookies.
- Use a cookie scoop for evenly sized cookies that bake uniformly.
- Add chopped pistachios or dried cranberries for extra flavor and texture.
- Cookies freeze well for up to 3 months; dough balls freeze beautifully too.
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