Pistachio Pudding Cookies

Pistachio Pudding Cookies are soft, chewy, and filled with mellow pistachio flavor in every bite. Instant pudding mix keeps the centers tender for days, while roasted pistachios add a buttery crunch. A modest amount of white chocolate melts into creamy little pockets without making the cookies overly sweet.

The dough comes together quickly, then a short chill helps each cookie bake with a thick center and lightly crisp edge. Their naturally pale green color makes them especially pretty for spring gatherings, holiday trays, or an afternoon coffee break. Still, they are easy enough for an ordinary Tuesday.

A touch of almond extract deepens the pistachio flavor, while brown sugar adds warmth and chew. Bake the cookies just until the edges set. The soft centers will finish gently on the pan, giving you a polished-looking cookie with an easy, homemade heart.

Recipe Yield: 24 cookies

INGREDIENTS

1 (3.4 oz) box instant pistachio pudding mix, dry
2 cups all-purpose flour, spooned and leveled
3/4 cup chopped roasted unsalted pistachios, divided
1/2 cup finely chopped white chocolate
1 cup unsalted butter, softened but still cool
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tsp vanilla extract
1/4 tsp almond extract
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp fine sea salt

INSTRUCTIONS

1. Prepare the baking sheets:
Line two large, cool baking sheets with parchment paper. Do not grease the parchment.

2. Combine the dry ingredients:
Whisk the pudding mix, flour, baking soda, baking powder, and salt until evenly combined.

3. Cream the butter and sugars:
Beat the butter, granulated sugar, and brown sugar for 2–3 minutes, until light and creamy.

4. Add the remaining wet ingredients:
Beat in the egg, egg yolk, vanilla, and almond extract just until smooth. Scrape down the bowl.

5. Finish the dough:
Mix in the dry ingredients on low just until no flour streaks remain. Fold in the white chocolate and 1/2 cup pistachios.

6. Chill the dough:
Cover and refrigerate the dough for 30 minutes. Meanwhile, position a rack in the center and preheat the oven to 350°F.

7. Shape the cookies:
Scoop 2 tbsp portions and roll them gently into balls. Flatten each slightly, then press the remaining pistachios onto the tops. Space them 2 inches apart.

8. Bake the cookies:
Bake one sheet at a time for 10–12 minutes, until the edges are set and the centers still look soft. Keep the second sheet refrigerated while the first bakes.

9. Cool and serve:
Cool the cookies on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.

Helpful Tips to Perfect This Recipe

• Use regular instant pudding: Do not prepare the pudding or substitute cook-and-serve mix. Regular instant pudding provides the intended sweetness, structure, and tender texture.
• Watch the butter temperature: It should yield when pressed but still feel slightly cool. Warm or greasy butter can make the cookies spread excessively.
• Measure the flour lightly: Spoon it into the measuring cup and level the top. Packed flour may produce dry cookies that barely spread.
• Protect the soft centers: Remove the cookies while their centers still look slightly underdone. They will finish setting on the hot baking sheet.
• Always use a cool pan: Never place cookie dough on a baking sheet that is still warm from the oven. Warm pans melt the butter before the cookie structure can set.