Quick and Delicious Pistachio Pudding Cookies with Chocolate Chips

Who can resist soft, chewy cookies bursting with the rich, nutty flavor of pistachios? If you love pistachios and cookies, these Pistachio Pudding Cookies will become your new favorite treat!

The secret ingredient? Pistachio pudding mix—it adds a pop of vibrant color, incredible moisture, and that irresistible pistachio flavor. Perfect for holidays, bake sales, or when your sweet tooth craves something unique. Plus, they’re easy to make, even if you’re not a baking pro.

Trust me, these cookies will leave everyone asking, “Can I have the recipe?” So, let’s whip up this delightful pistachio goodness together!

Why You’ll Fall in Love with These Pistachio-Chocolate Chip Delights:

I have to tell you—these Pistachio Pudding Cookies are an absolute game-changer! When I first experimented with this recipe, I wasn’t ready for how incredibly soft, chewy, and downright addictive they’d turn out.

The pistachio pudding mix gives them a delicate nutty flavor and a gorgeous green hue, while the chocolate chips add melty bursts of sweetness in every bite. It’s the perfect balance of flavors—nutty, sweet, and oh-so-satisfying.

If you’re looking for a cookie that’s unique, easy to make, and guaranteed to wow everyone, this is it. Honestly, I loved these so much—I know you will, too!

Step-by-Step Guide to the Perfect Pistachio Pudding Cookies:

Ingredients:

• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 cup butter
• 1/4 tsp salt
• 1/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 (3.6 ounce) pistachio instant pudding mix powder

For Pudding Mix:

• 1 1/2 cups chocolate chips
• 1 tsp vanilla extract
• 2 large eggs

Now, follow the steps below:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2: Combine the Dry Ingredients

In a medium-sized bowl, whisk together flour, baking soda, and a pinch of salt. Set this aside for later.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, use a stand mixer (or hand mixer) to cream together butter, granulated sugar, and brown sugar. Beat for 2–3 minutes until the mixture becomes light and fluffy.

Step 4: Add the Pudding Mix and Eggs

Mix in the pistachio pudding mix until fully combined. Add the eggs one at a time, ensuring each egg is well incorporated before adding the next. Finish by mixing in the vanilla extract.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry flour mixture to the butter mixture, mixing until a smooth cookie dough forms.

Step 6: Stir in the Chocolate Chips

Fold in the chocolate chips, distributing them evenly throughout the dough.

Step 7: Scoop and Bake

Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes until the edges turn a light golden brown.

Step 8: Cool and Enjoy

Let the cookies sit on the baking sheet for 2–3 minutes, then transfer them to a wire cooling rack to cool completely. Serve and enjoy these soft, chewy pistachio delights!

Storing and Reheating Pistachio Pudding Cookies:

To keep your Pistachio Pudding Cookies soft and fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, place them in a ziplock bag or airtight container and freeze for up to 3 months.

When you’re ready to enjoy them again, reheat the cookies in the microwave for 10–15 seconds to bring back that warm, chewy goodness. If you’re reheating frozen cookies, let them thaw at room temperature first, then give them a quick warm-up in the oven or microwave. It’s like they’re fresh out of the oven—every single time!

Common Mistakes to Avoid

Even simple recipes can go wrong if you’re not careful! From overmixing the dough to overbaking, these common mistakes can turn your soft, chewy Pistachio Pudding Cookies into a baking mishap. Follow these tips to ensure perfect cookies every time!

1. Overmixing the Dough

Mixing the dough too much can make the cookies dense and tough. Stir just until the ingredients are combined.

2. Skipping the Parchment Paper:

Without parchment paper, cookies may stick or bake unevenly. Don’t skip this step!

3. Using Melted Butter

Melted butter can make the dough too runny, leading to flat, greasy cookies. Use softened, room-temperature butter instead.

4. Not Measuring Flour Properly

Too much flour will make the cookies dry. Spoon the flour into your measuring cup and level it off—no scooping directly from the bag!

5. Overbaking the Cookies

Take the cookies out when the edges are golden. They’ll continue to bake as they cool. Overbaking leads to hard, crumbly cookies.