If you love pistachios, you'll adore these amazing easy-to-make pistachio pudding cookies. These eye-catching cookies are a stunning color and have a delicious pistachio flavor and soft, chewy texture. These perfect pistachio pudding cookies get their flavor from a combination of instant pistachio pudding mix and chopped pistachio nuts. The addition of white chocolate chips makes them extra mouthwateringly sweet and tasty. With a soft center and lightly crispy edges, these beautiful, tasty cookies are sure to disappear fast!
– For lighter, less cakey cookies, don't overmix your batter.
– You can swap out one of the pudding mixes for vanilla or white chocolate to lessen the pistachio flavor of the cookies.
– You can use milk or dark chocolate instead of white chocolate, or fold in a mix of all three!
– For a low-carb or keto-friendly version of these amazing pistachio pudding cookies, use almond flour instead of all-purpose flour, use keto chocolate, and substitute your preferred sweetener for the sugar.
Store leftover pistachio pudding cookies in an airtight container at room temperature. They'll stay fresh for up to 5 days. For long-term storage, put the cookies in a freezer-safe bag and freeze them for up to 3 months.
Preheat your oven to 350°F. Line 2 baking trays with parchment paper.
Cream butter and sugar in a large bowl.
Stir in oil, water, egg, pudding mix, vanilla, salt, and baking powder.
Mix until smooth.
Fold in flour.
Add in nuts.
Fold in chocolate chips.
Spoon out 1 inch balls of dough, shape them.
Arrange them on the baking trays.
Bake for 10 to 12 minutes or until the edges of the cookies start to brown. Cool the cookies for 2 minutes before transferring them to a rack to cool completely.
Use room temperature ingredients to ensure your cookie dough mixes evenly.
Use a neutral cooking oil like vegetable, canola, or sunflower oil to make your cookies.
Use instant pudding mix for this recipe.