Pistachio cookies are soft little drop cookies sprinkled with the gift of chocolate chips and pistachios just for good measure. These pudding cookies are moist and chewy, tempered with a delicate green hue the likes of which have never been more scrumptious!
This pistachio cookies recipe uses a few secret convenience items to give you dreamy delicious chocolate chip cookies in 20 minutes flat. They’re perfect for St. Patty’s Day, the Christmas season or any time of year really. I can’t think of a tastier treat to toss into the picnic basket on a sunny spring day.
I hope you’ll try more of my cookies featuring nuts!!! You’ll love my butter pecan cookies, pecan shortbread cookies, and my nutty pignoli cookies!
Let’s bake these cookies!!
What I Love About This Recipe
- Ready to eat before dinner is over
- Super easy recipe due to secret convenience items
- Moist and delicious with a little crunch
- Sprinkled with chocolate chips and chopped pistachios
- Awesome presentation due to the beautiful green hue
How To Make Pistachio Cookies Recipe
- Mix your dry ingredients together.
- Add the wet ingredients.
- Add chocolate chips and pistachio.
- Drop by spoonfuls onto the baking sheet and toss them in the oven.
- Bake.
It’s so easy you can have the kiddos do it while you’re cooking dinner!
Ingredient Notes
- Sugar Cookie Mix – I use one individual pouch of Betty Crocker Sugar Cookie Mix. It adds sweet soft serenity and helps your cookies rise properly.
- Instant Pudding – Pistachio instant pudding and pie filling keeps them extra moist and wonderful. It also gives your cookies soft pistachio undertones.
- Flour – All-purpose flour works just fine. You’ll only need a little bit.
- Butter – I prefer using genuine butter but whatever you bake with will be just fine. Opting for an unsalted brand helps because you’ll be adding salted pistachios later.
- Eggs – Using large eggs gives your cookies the right amount of moisture so they stay nice and chewy.
- Nuts – Adding dry roasted, salted pistachios enhances the pistachio flavor and adds enough texture.
- Chocolate Chips – You gotta’ have semi-sweet chocolate chips for chocolate chip cookies!
Pistachio Pudding Cookies Recipe Notes
- Dry Ingredients: You’ll want to mix your dry ingredients together first. This ensures even dispersion and helps with emulsification too.
- Over Mixing: Mix just until ingredients come together. Â Over mixing strengthens gluten which can make your cookies tough.
- Over-baking: It’s important not to over-bake your cookies. Place them 2 inches apart on the cookie sheet for proper air circulation and bake them until the center is set.
- When Are They Done: They probably won’t look done, but you’ll want to leave them on the cookie sheet for a couple of minutes when they come out of the oven. They’ll continue cooking a little, but they’ll stay soft and chewy on the inside.
Storing + Freezing +Make-Ahead
- How Long Can You Keep This In The Fridge? These soft chewy pistachio cookies tend to disappear pretty quickly. Don’t plan on hiding them because the fam will sniff them out!! However, these cookies will stay good for up to 5 days in the fridge when stored properly.
- Can You Freeze Them? Yes!! You can freeze these baked cooled cookies or you can freeze the raw dough. If you decide to freeze the baked cookies, I suggest separating them with wax paper to ensure they don’t stick to each other.
- Make-Ahead Tips: These little beauties only take a few minutes to throw in the oven so there really isn’t any prep. I like to mix up this pistachio cookies recipe, drop these babies onto the cookie tray and slide the whole thing into the freezer until they harden.
- Then I remove the tray and toss the raw pre-portioned cookie dough into a large resealable freezer bag. When I’m ready for fresh-baked cookies, I pull a few out and they go straight from the freezer to the oven!
More Drop Cookies Recipes
- Peanut Butter Chocolate Chip CookiesÂ
- Coconut Chocolate Chip CookiesÂ
- Alton Brown Chocolate Chip CookiesÂ
- Strawberry Chocolate Chip Cookies
- Pumpkin Chocolate Chip CookiesÂ
Pistachio Cookies
This pistachio cookies recipe bakes up the sweetest little chocolate chip cookies with a moist chewy texture, nutty crunch, and pretty green hue.
Servings: 28 cookies
Ingredients
- 1 (17.5-ounce) pouch Betty Crocker sugar cookie mix
- 1 (3.4-ounces) box pistachio instant pudding and pie filling mix
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter melted
- 2 eggs large
- 1 cup dry roasted salted pistachio nuts roughly chopped
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large bowl, using a handheld mixer, mix cookie mix, pudding, and flour.
- Add melted butter and eggs and mix until incorporated.
- Fold in pistachios and chocolate chips and mix well.
- Portion out dough using a medium cookie scoop then roll into a ball to tighten the cookies up (the dough is chunky so if you skip this step, the cookies will break apart while they bake). Arrange on parchment-lined cookie sheet, 2 inches apart.
- Bake for 7-9 minutes. Don't over bake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not brown. Cool on pan 2 minutes.
- Transfer to a baking rack and coo. Store in an airtight container.
Fans Also Made:
Notes
- Dry Ingredients: You’ll want to mix your dry ingredients together first. This ensures even dispersion and helps with emulsification too.
- Over Mixing: Mix just until ingredients come together. Â Over mixing strengthens gluten which can make your cookies tough.
- Over-baking: It's important not to over-bake your cookies. Place them 2 inches apart on the cookie sheet for proper air circulation and bake them until the center is set.
- When Are They Done: They probably won’t look done, but you’ll want to leave them on the cookie sheet for a couple of minutes when they come out of the oven. They’ll continue cooking a little, but they’ll stay soft and chewy on the inside.
Nutrition
Serving: 1cookie | Calories: 194kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 126mg | Potassium: 90mg | Sugar: 15g | Vitamin A: 159IU | Calcium: 11mg
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Source: The Girl Who Ate Everything
Do you have to put the actual nuts in the recipe or can you leave those out?
Hi, Krysti. I recommend adding the pistachio nuts, but leaving it out will be fine 🙂
Instead of using the Betty Crocker sugar cookie mix, what ingredients could I use?
Thanks so much for all your recipes!
Hi Shirley. This particular recipe was developed to use the sugar cookie mix. I haven’t made it any other way so I can’t advise. Sorry!!
These were so good and easy! If you love pistachios, then these are for you! Next time I will splurge and buy the shelled pistachios. LOL! Thanks for the recipe!!!!!
Thank you so much, Catherine! ? So glad to hear you like it!
Mmm! Those look delish! I'm finding that cookies with pudding in them tend to be deliciously wonderful!
these look so yummy..what an interesting idea to use pudding mix to flavor the cookies. i have to give these a try. thank you for sharing with tuesday night supper club.
A perfect St. Patty's day cookie. Even better than they're easy.
I think I saw these on one of the food photo sites, they really are lovely and perfect for the green Irish holiday!