Pistachio Cookies are so tasty with white chocolate chips in each bite. These soft and chewy cookies are a pretty shade of green and easy to make.

Stack of pistachio cookies.
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This easy cookie recipe does not disappoint. I have been making Pistachio Pudding Cookies since the kids were toddlers but never posted this new recipe. If you are looking for something a little different, this recipe is packed with pistachio flavor.

The pudding mix in the recipe makes it so delicious and has all the same flavors of Pistachio Ice cream recipe. I am so excited for you to try these cookies.

Why this recipe works

Whether you are looking for an easy afterschool treat or something to impress for cookie swaps, this is the recipe to try. This easy recipe for drop cookies is so effortless.

They turn out great and the pistachio flavor combined with the white chocolate chips is so decadent. The pretty green color is great year-round but especially cute for St. Patrick’s Day or Christmas.

Ingredients

Ingredients for cookies - brown sugar, white sugar, eggs, pudding mix, vanilla, flour, food coloring, white chocolate chips, crushed pistachios.

  • Brown Sugar 
  • Granulated Sugar 
  • Large Eggs
  • Instant Pistachio Pudding Mix
  • Vanilla extract 
  • All Purpose Flour 
  • Green Food Coloring
  • White Chocolate Chips 
  • Crushed Pistachios 

The complete ingredient list can be found at the bottom.

Variations

  • Chocolate. Try using dark chocolate chunks or milk chocolate chips instead of the white chocolate.
  • Sea Salt. Sprinkle flaky sea salt on top of the cookies.

Step by step instructions

  • Step 1. Preheat the oven to 350 degrees Fahrenheit.  Line the baking sheet with parchment paper.
Mixing bowl with dry ingredients.

Step 2. Use a large mixing bowl and combine the flour, pudding mix, baking soda and salt. Set aside.  

Mixing bowl with butter and sugar.

Step 3. Get out a separate mixing bowl and beat the butter and both sugars together with a stand mixer or hand mixer. Make sure the mixture is creamy and light.

Eggs added to mixture along with vanilla.

Step 4. Next, add the eggs and vanilla extract.  Mix until all the ingredients are combined.

Flour added to wet ingredients.

Step 5. Gradually add the flour mixture into the egg mixture. Be careful not to over mix.

Green food coloring mixed into bowl.

Step 6. Add in green food coloring until the dough is a deeper green color.  

Bowl with white chocolate chips and nuts combined.

Step 7. Carefully fold in the white chocolate chips and crushed pistachios into the cookie batter by hand.

Dough balls on baking sheet.

Step 8. Start scooping the dough to form the cookies. Place the cookie dough balls on the baking sheet. You can use a cookie scoop if desired. Bake for 10-12 minutes until the cookies are slightly golden brown around the edges.

Cookies on baking sheet.

Step 9. Take the cookies out of the oven. Press a few more white chocolate chips on the tops of the cookies while they are warm.  Allow to sit on the baking sheets for 5 minutes. Transfer the cookies to a wire rack to cool completely.

Storage

Store the leftover cookies in an airtight container at room temperature for up to 4-5 days.  Keep a piece of bread in the container with the cookies to keep them moist.  

You can freeze the cookies up to 3 months. Make sure they are completely cool and place in a freezer bag. This recipe is very freezer friendly.

Pro Tips

  • Crush the pistachios. If you can’t find them already crushed, you can use a food processor to pulse until the correct consistency.
  • Don’t over mix the cookies. It’s important to mix until just combined. Otherwise, they will be dense and not soft and fluffy.
  • Fold in the mix-ins by hand. Don’t use an electric mixer to fold in the chocolate chips and nuts. This needs to be combined by hand.
  • Measure the flour correctly. Spoon the flour into the measuring cup instead of scooping it. This will help to accurately measure the flour without packing too much inside.
  • Room temperature ingredients. The eggs and butter should be at room temperature before using. The texture of the cookies will taste better.
Cookies in a pile ready to enjoy.

FAQs

What type of pistachios are best?

I buy the ones already out of the shell for convenience. However, you do what you prefer. I like to buy the roasted pistachios.

What type of chocolate is best?

The better the quality the better the results. I always suggest purchasing the best quality chocolate you can.

Cookies ready to enjoy.

Surprise your family today with these Italian Pistachio Cookies. Then come back and leave a comment and star rating once you try Pistachio Cookie Recipe.

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Pistachio Cookies

5 from 1 vote
Pistachio Cookies are so tasty with white chocolate chips in each bite. These soft and chewy cookies are a pretty shade of green and easy to make.
Prep Time 15 minutes
Cook Time 10 minutes
Cool 5 minutes
Total Time 30 minutes
Servings 24
Cuisine American
Course Dessert
Calories 201

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Stir together the flour, pudding mix, baking soda and salt. Set aside.
  • Beat the butter and both sugars together in a large bowl with a stand up mixer or hand held mixer until the mixture is creamy and light.
  • Add in the eggs and vanilla extract.  Mix until all the ingredients are combined.
  • Gradually add the flour mixture into the egg mixture until just combined.  Be careful not to over mix. Add in green food coloring until the dough is a deeper green color.
  • Gently stir in the white chocolate chips and crushed pistachios into the cookie batter by hand.
  • Drop the cookie dough by rounded tablespoons onto a baking sheet.  Bake for 10-12 minutes until the cookies are slightly golden brown around the edges.
  • Remove the cookies from the oven.  Press a few additional white chocolate chips into the tops of the cookies while they are warm.
  • Let them sit on the baking sheets for 5 minutes and then transfer the cookies to a wire rack to cool completely.

Recipe Notes

Store the leftover cookies in an airtight container at room temperature for up to 4-5 days. 
Keep a piece of bread in the container with the cookies to keep them moist.

Nutrition Facts

Calories 201kcal, Carbohydrates 22g, Protein 3g, Fat 12g, Saturated Fat 7g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Trans Fat 0.3g, Cholesterol 36mg, Sodium 110mg, Potassium 76mg, Fiber 1g, Sugar 13g, Vitamin A 269IU, Vitamin C 0.2mg, Calcium 29mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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