If you’re in search of a dessert that’s as fun to make as it is to eat, look no further than Pistachio Cookies. With their irresistible combination of nutty pistachios, creamy white chocolate chips, and a delightful hint of almond, these treats offer a unique twist on classic cookie recipes. Thanks to a secret ingredient—instant pistachio pudding mix—each bite is deliciously soft and bursting with flavor. Whether you’re preparing an impressive holiday platter or just craving something sweet and special, Pistachio Cookies are a must-bake for anyone who loves vibrant flavors and melt-in-your-mouth texture.

Ingredients You’ll Need

Making Pistachio Cookies is easier than you’d think, and it all starts with a few staple baking ingredients elevated by pistachios and a touch of pudding magic. Each ingredient plays an important role—whether that’s adding lushness, heightening flavor, or delivering those signature pops of color.

Unsalted butter (1 cup, softened): The backbone of any tender cookie, butter brings rich flavor and helps create a soft, chewy crumb.
Granulated sugar (3/4 cup): Sweetens the dough and helps the cookies develop a light golden crust.
Brown sugar (1/4 cup): Adds moisture and hints of caramel for a more complex sweetness.
Large eggs (2): Essential for structure and richness, plus they help the cookies rise beautifully.
Vanilla extract (1 teaspoon): A classic flavor enhancer that rounds out all the other flavors.
Almond extract (1/2 teaspoon): Boosts the nutty notes and adds an aromatic depth perfect for pistachio desserts.
All-purpose flour (2 1/2 cups): The sturdy base that binds it all together, giving the cookies form and chewiness.
Baking soda (1/2 teaspoon): Ensures your cookies stay soft and gently puffed.
Salt (1/2 teaspoon): Balances all the sweetness and highlights the pistachio flavor.
Instant pistachio pudding mix (1 box, 3.4 oz): The secret to extra-moist, soft cookies and a lovely green hue.
Chopped roasted pistachios (1 cup, shelled): The crunchy, nutty star of the show that gives these cookies their crave-worthy bite.
White chocolate chips (1 cup, optional): Adds creamy pops of sweetness that pair perfectly with pistachios (highly recommended if you want a luxurious cookie experience!).

How to Make Pistachio Cookies

Step 1: Prep the Oven and Pans

Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper—this not only prevents sticking but also makes cleanup a breeze. This simple prep step sets you up for cookie-baking success, ensuring each batch will bake evenly.

Step 2: Cream the Butter and Sugars

Place the softened butter in a large bowl, then add both the granulated and brown sugars. Using an electric mixer, cream them together until the mixture is light and fluffy—about 2 to 3 minutes. This helps aerate the dough for a soft, tender crumb later on.

Step 3: Add Eggs and Extracts

Beat in the eggs, one at a time. Make sure each egg is fully mixed in before adding the next for the smoothest dough. Now add the vanilla and almond extracts, giving the dough a quick mix to blend those divine flavors throughout.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and instant pistachio pudding mix. Whisking first ensures that the leavening and pudding mix are evenly distributed, preventing any clumps or uneven baking.

Step 5: Mix Wet and Dry Ingredients

Gradually add your dry ingredients to the wet mixture, mixing on low or with a sturdy spoon until a soft dough forms. Don’t over-mix at this stage—just combine until you no longer see flour. This gentle touch is key to soft Pistachio Cookies.

Step 6: Add Pistachios and White Chocolate Chips

Gently fold in the chopped roasted pistachios and white chocolate chips (if using). You want to evenly scatter these delicious mix-ins throughout the dough for perfect flavor in every cookie.

Step 7: Scoop and Shape

Scoop out tablespoon-sized portions of dough and roll them into balls between your palms. Place them about 2 inches apart on your prepared baking sheets—these cookies need space to spread just a bit while baking.

Step 8: Bake to Perfection

Pop the trays into the oven and bake for 10 to 12 minutes, or until the edges are just turning golden. The centers should look a touch soft, and that’s exactly what you want—these cookies will continue to set as they cool.

Step 9: Cool and Enjoy

Let your Pistachio Cookies cool on the baking sheet for 5 minutes, which helps them firm up just enough to move. Then transfer them to a wire rack to cool completely—or sneak a warm one to enjoy with your favorite drink!

How to Serve Pistachio Cookies

Garnishes

For extra color and crunch, sprinkle a few extra chopped pistachios on top of the cookies just before baking. A light dusting of powdered sugar or a drizzle of melted white chocolate adds elegant flair, making your Pistachio Cookies the star of any dessert table.

Side Dishes

Pair your cookies with a scoop of pistachio ice cream or a bowl of fresh berries for a refreshing contrast. They’re also fantastic alongside hot coffee, creamy chai lattes, or a glass of cold milk—the nutty, buttery flavors complement warm beverages beautifully.

Creative Ways to Present

Stack Pistachio Cookies in clear cellophane bags tied with a ribbon for a charming homemade gift, or arrange them in a tiered cookie stand for festive gatherings. For special occasions, sandwich two cookies around a scoop of ice cream for the ultimate dessert sandwich!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pistachio Cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to 5 days—a big bonus if you’re planning ahead for snacking or sharing.

Freezing

To freeze, let cookies cool completely first. Stack them between layers of parchment paper in a freezer-safe container or zip-top bag. Pistachio Cookies freeze beautifully for up to two months, maintaining both texture and flavor.

Reheating

If you’d like to enjoy your cookies warm, pop them in a preheated 300°F (150°C) oven for 3–5 minutes, or microwave for about 10 seconds per cookie. This brings back that just-baked softness and releases the nutty aroma all over again.

FAQs

Can I use salted butter instead of unsalted?

Absolutely! Just skip the added salt in the recipe to keep your Pistachio Cookies perfectly balanced—not too salty, not too sweet.

Is there a substitute for pistachio pudding mix?

If you can’t find instant pistachio pudding mix, try vanilla pudding mix for a similar soft texture. The cookies will lose their green tint and specific pistachio flavor, but you can amp up the pistachio taste by adding a little extra chopped pistachios or a touch of green food coloring.

Can I make Pistachio Cookies without nuts for allergies?

Leaving out the pistachios is fine for nut allergies, though you’ll lose that signature flavor and crunch. The cookies will still be soft and aromatic from the pudding and extracts.

What if I don’t have white chocolate chips?

No problem! Skip them or swap in dark chocolate chips, butterscotch chips, or dried cranberries. Each option creates its own delicious twist on Pistachio Cookies.

How do I keep my cookies from getting hard?

Store your Pistachio Cookies in an airtight container as soon as they cool. You can slip a slice of bread into the container to help maintain moisture and keep your cookies soft and chewy.

Final Thoughts

There’s something truly special about Pistachio Cookies—their bright color, soft texture, and nutty charm never fail to impress. No matter the occasion, these cookies add a splash of joy and flavor. I hope you’ll treat yourself (and those lucky enough to share with you!) to a batch soon.

Pistachio Cookies Recipe