Pistachio Cookies Recipe
If you’re searching for a treat that’s as vibrant and enticing as it is delicious, look no further than these Pistachio Cookies! Each bite blends rich, buttery notes with a subtle nuttiness, punctuated by creamy white chocolate and the delightful crunch of real pistachios. Thanks to an easy shortcut—a box of instant pistachio pudding—these cookies bake up with a gorgeous, eye-catching color and soft, dreamy centers that keep everyone coming back for seconds. Whether you’re baking for a holiday spread or just craving something unique, these cookies are impossible to resist.

Ingredients You’ll Need
The magic of Pistachio Cookies lies in how a handful of smart, simple ingredients team up to create a cookie that’s full of character and color. Here’s what you’ll need, along with a few tips to help each element shine in your finished batch:
- All-purpose flour: Gives the cookies body and just the right level of chewiness.
- Instant pistachio pudding mix (3.4 oz): The secret to both intense pistachio flavor and that signature soft texture.
- Baking soda: Ensures a gentle rise and a delicate crumb.
- Salt: Balances the sweetness and enhances the nutty flavors.
- Light brown sugar: Adds a hint of caramel depth and extra chew.
- Granulated sugar: Lends sweetness and helps the edges crisp up.
- Unsalted butter (softened): Infuses rich flavor and perfect tenderness into each bite.
- Clear vanilla extract: Keeps the cookie color vibrant while giving a subtle, bakery-style aroma.
- Egg (room temperature): Binds the dough for that ideal balance of soft and sturdy.
- White chocolate chips: Their creamy sweetness plays perfectly with the pistachio flavor.
- Chopped pistachios: Bring real nutty crunch and a pop of pretty green throughout the cookies.
- Green or blue food color (optional): Just a drop or two makes the color pop—totally up to you!
How to Make Pistachio Cookies
Step 1: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, pistachio pudding mix, baking soda, and salt until fully combined. This step ensures every cookie ends up with even flavor and texture. The pudding mix is especially important here—it’s what gives Pistachio Cookies their unmistakable flavor and that signature pillowy softness.
Step 2: Cream Butter and Sugars
In a separate bowl, cream together the softened butter, light brown sugar, and granulated sugar. Beat for 3 to 5 minutes, until the mixture is fluffy and paler in color. This process is crucial for tender cookies with a lovely rise—so don’t rush!
Step 3: Add Egg and Vanilla
Beat in the egg and clear vanilla extract until the mixture is smooth and well blended. The egg brings richness and binds the dough, while clear vanilla keeps that beautiful green hue from the pudding mix front and center.
Step 4: Combine Wet and Dry Mixes
Slowly add the dry ingredients to the butter and sugar mixture, mixing just until combined. If you want a more vivid color, go ahead and mix in a tiny bit of green or blue food color at this stage. A couple of drops make the Pistachio Cookies truly pop!
Step 5: Fold in the Goodies and Chill
Gently fold in the white chocolate chips and chopped pistachios. For the best texture (and flavor meld), cover the dough and refrigerate it for at least 30 minutes. Chilling makes the dough easier to handle and gives you cookies with beautifully thick, chewy centers.
Step 6: Scoop and Bake
Preheat your oven to 325°F. Line a baking sheet with parchment paper or lightly grease it. Scoop out rounded tablespoons of dough and space them out on the sheet. Bake until the edges are just set but the centers still look slightly soft—about 10 to 12 minutes. Let them cool on the pan for a few minutes before transferring to a wire rack.
How to Serve Pistachio Cookies

Garnishes
For a gorgeous finishing touch, try pressing a few extra white chocolate chips or chopped pistachios onto the tops of the cookies right after baking. A quick dusting of powdered sugar or even a drizzle of melted white chocolate elevates their look—and gives every bite something a little extra.
Side Dishes
Pistachio Cookies pair beautifully with a chilled glass of milk, a good cup of coffee, or even a scoop of vanilla ice cream. For a dessert tray, serve them alongside lemon bars or dark chocolate brownies—the play of flavors and colors is absolutely stunning.
Creative Ways to Present
Stack Pistachio Cookies in clear cello bags tied with ribbon for an elegant gift, or layer them in a cookie jar for a striking green-and-white centerpiece. For parties, arrange them in a circle on a large platter and scatter a few whole pistachios and white chocolate curls between them for maximum “wow” factor!
Make Ahead and Storage
Storing Leftovers
Once baked, let your cookies cool completely before transferring them to an airtight container. They’ll stay soft and delicious at room temperature for up to 5 days, making Pistachio Cookies a perfect make-ahead treat for busy weeks or special occasions.
Freezing
Both the dough and the finished Pistachio Cookies freeze like a dream! To freeze dough, scoop individual balls onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Baked cookies can also be frozen in a single layer before stacking. Either way, they’ll keep their wonderful texture for up to three months—perfect for sudden cravings.
Reheating
If you want that straight-from-the-oven warmth, try popping baked Pistachio Cookies in a 300°F oven for 3 to 4 minutes or give them a short spin in the microwave. They’ll taste freshly-baked all over again—soft, melty, and full of pistachio goodness.
FAQs
Can I use a different pudding flavor?
While the pistachio pudding is essential for authentic flavor and color, you can experiment with other flavors like vanilla or even chocolate for a different twist, though they’ll lose the unique pistachio character.
Do I have to add food coloring?
Nope, it’s totally optional! The pistachio pudding mix gives a light green tint on its own, but a drop or two of food coloring makes the green really shine if you want that extra visual pop.
Can I make Pistachio Cookies without nuts?
Yes! If you or your guests are nut-free, simply skip the chopped pistachios. The cookies will still have a lovely flavor and a soft, irresistible texture from the pudding and white chocolate chips.
Why do I need to chill the dough?
Chilling helps solidify the butter, so your Pistachio Cookies bake up thick, chewy, and packed with flavor instead of spreading too thin in the oven. Even 30 minutes in the fridge makes a difference!
How do I know when the cookies are done?
Look for edges that are set but centers that still appear just slightly soft—they’ll finish baking as they cool on the sheet, resulting in the perfect soft, chewy center that makes these cookies unforgettable.
Final Thoughts
I can’t wait for you to experience the magic of Pistachio Cookies! These cookies never fail to impress, and they’re sure to brighten up any dessert table or afternoon snack. Give them a try and watch them become a new favorite in your kitchen, too.
PrintPistachio Cookies Recipe
These Pistachio Cookies are a delightful treat with a perfect balance of sweet white chocolate and crunchy pistachios. The hint of pistachio pudding mix adds a unique flavor to these soft and chewy cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Makes about 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 1 ⅔ cups all-purpose flour
- 3.4 ounces instant pistachio pudding mix (1 box)
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- ¾ cup unsalted butter, softened
- 1 teaspoon clear vanilla extract
- 1 egg, room temperature
Mix-ins:
- 1 cup white chocolate chips
- ½ cup chopped pistachios
- Green or blue food color, optional
Instructions
- Prepare Dry Ingredients: In a bowl, whisk together flour, pudding mix, baking soda, and salt. Set aside.
- Cream Butter and Sugars: Cream together sugars and butter until light and fluffy, about 3 to 5 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well blended.
- Combine Wet and Dry Ingredients: Gradually stir in the dry ingredients. Add food color if desired.
- Add Mix-ins: Fold in white chocolate chips and chopped pistachios. Refrigerate dough for at least 30 minutes.
- Preheat and Bake: Preheat oven to 325°F. Line a baking sheet with parchment paper or grease lightly. Scoop out rounded tablespoons of cookie dough and place on the prepared sheet.
Notes
- You can use green food color for a more vibrant color.
- Ensure the dough is well chilled for best results.
- Store cookies in an airtight container for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Pistachio Cookies, Pistachio Pudding Cookies, White Chocolate Pistachio Cookies