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.
This easy cookie recipe does not disappoint. I have been making Pistachio Pudding Cookies since the kids were toddlers. 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. It’s a delicious cookie year-round and we also love it at Christmas.
I am so excited for you to try these cookies. We also make Butter Pecan Cookies, Lofthouse Cookies Recipe, Coffee Cake Cookies and Red Hot Cookies.
Table of contents
Why This Recipe Works
Whether you are looking for an easy afterschool treat or something to impress for cookie swaps, these Italian cookies are sure to be a hit. 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 along with Leprechaun Cookies and St. Patrick’s Day Chocolate Covered Oreos.
Ingredients
- Light Brown Sugar. You can make Homemade Brown Sugar Recipe.
- Large Eggs. Allow the eggs to come to room temperature.
- Instant Pistachio Pudding Mix. Make sure to use instant pudding and not the type you cook, or the texture will not be the same.
- Vanilla extract. Pure vanilla extract is best.
- All Purpose Flour. Spoon the flour into the measuring cup. Scooping it will pack too much flour into the cup.
- Green Food Coloring. This gives the cookies the perfect green color.
- White Chocolate Chips. Use a good quality chocolate such as Ghirardelli.
- Crushed Pistachios. Make sure they are crushed into small pieces so you get some in each bite.
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.
- Almond Extract. Swap the vanilla extract for almond extract if desired.
- Flour. While all purpose flour is best in this recipe, you can substitute with pistachio flour. I do not recommend using almond flour as it is too dense.
Step by Step Instructions
- Step 1. Preheat the oven to 350 degrees Fahrenheit. Line the baking sheet with parchment paper.
Step 2. Use a large mixing bowl and combine the flour, pudding mix, baking soda and salt. Set aside.
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.
Step 4. Next, add the eggs and vanilla extract. Mix until all the ingredients are combined.
Step 5. Gradually add the flour mixture into the egg mixture. Be careful not to over mix.
Step 6. Add in green food coloring until the dough is a deeper green color.
Step 7. Carefully fold in the white chocolate chips and crushed pistachios into the cookie batter by hand.
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.
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 baked 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.
FAQs
I buy the ones already out of the shell for convenience. However, you do what you prefer. I like to buy the roasted pistachios.
The better the quality the better the results. I always suggest purchasing the best quality chocolate you can.
More Easy Cookie Recipes
- Pumpkin Cookies with Cake Mix
- Strawberry Cheesecake Cookies
- S’mores Cookies
- Easy Cream Cheese Cookies Recipe
- Red White and Blue Cake Mix Cookies
- Best Cake Mix Cookie Recipes
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.
Pistachio Cookies
Ingredients
- 1 cup Unsalted Butter softened
- ¾ cup Brown Sugar
- ¼ cup Granulated Sugar
- 2 large Eggs
- 1 pkg Instant Pistachio Pudding Mix 3.4 ounces, dry, not prepared
- 1 tsp Vanilla extract
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- Green Food Coloring optional
- 1 cup White Chocolate Chips
- 1/2 cup Crushed Pistachios
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.
