Pistachio Pudding Cookies with Chocolate are soft, chewy, and packed with a delicious combination of pistachio and chocolate flavors. The pistachio pudding mix gives the cookies a lovely creamy texture and a subtle nutty taste, while chocolate chips add rich, sweet bites throughout. They bake up with lightly golden edges and a soft center, making them a perfect treat for anyone who loves something a little different from classic chocolate chip cookies.
These homemade cookies are easy to make and perfect for holidays, parties, afternoon snacks, or simply enjoying with a cup of coffee or milk. The pretty pistachio color makes them stand out on a dessert table, while the chocolate makes them extra tempting. You can use chocolate chips, chunks, or even white chocolate for a different twist. They’re simple, delicious, and great for sharing with family and friends.
Table of Contents
Pistachio Pudding Cookies with Chocolate Chips Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 package instant pistachio pudding mix, about 3.4 ounces
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips
- ½ cup chopped pistachios, optional
How to Make Pistachio Pudding Cookies with Chocolate Chips
Step 1: Prepare the Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it. This helps the cookies bake evenly and makes them easier to remove after baking.
Step 2: Mix the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. Add the egg and vanilla extract, then mix again until everything is well combined.
Step 3: Add the Pistachio Pudding
Add the dry instant pistachio pudding mix to the bowl and mix until it is fully blended into the butter mixture. The dough should start to take on a light green color and have a soft, creamy texture.
Step 4: Add the Dry Ingredients
In another bowl, whisk together the flour, baking soda, and salt. Slowly add this mixture to the wet ingredients, mixing just until a soft cookie dough forms. Be careful not to overmix, as this can make the cookies less soft.
Step 5: Fold in the Chocolate Chips
Gently fold the chocolate chips into the dough with a spatula or wooden spoon. If using chopped pistachios, add them now as well. Scoop the dough into small balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
Step 6: Bake and Cool
Bake the cookies for 9–11 minutes, or until the edges are lightly set while the centers still look soft. Remove them from the oven and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack and allow them to cool completely before serving.
Why You’ll Love This Recipe
- Soft and Chewy Texture – The pistachio pudding mix helps make these cookies soft, tender, and chewy.
- Easy to Make – The recipe uses simple ingredients and easy steps, so even beginner bakers can make them.
- Delicious Pistachio Flavor – The instant pistachio pudding gives every cookie a gentle, sweet pistachio taste.
- Lots of Chocolate Chips – Chocolate chips add rich, melty bites that taste amazing with the pistachio flavor.
Tips and Shortcuts
- Use Parchment Paper – Parchment paper keeps the cookies from sticking and makes cleanup much faster.
- Use Softened Butter – Let the butter sit at room temperature before mixing. Soft butter blends more easily with the sugars and creates a better cookie texture.
- Do Not Overmix the Dough – Once the flour is just combined, stop mixing. Overmixing can make the cookies tough instead of soft and chewy.
- Chill the Dough if Needed – If the dough feels too sticky or soft, refrigerate it for 20–30 minutes before baking. This can also help prevent the cookies from spreading too much.
What to Serve with Pistachio Pudding Cookies with Chocolate Chips
These pistachio pudding cookies with chocolate chips are soft, chewy, and packed with delicious nutty flavor. I love serving them with fresh berries or a scoop of vanilla ice cream, and they pair wonderfully with Smoothie, or Lemonade.
Frequently Asked Questions
Can I use regular pistachio pudding instead of instant pudding ?
It is best to use instant pistachio pudding mix for this recipe. Instant pudding gives the cookies their soft texture and pistachio flavor without needing to be cooked.
Can I use white chocolate chips ?
Absolutely! White chocolate chips are delicious with pistachio and give the cookies a sweeter, creamy flavor.
Can I use milk chocolate chips ?
Yes. Milk chocolate chips will make the cookies sweeter and give them a softer chocolate flavor.
Can I add other nuts ?
Yes. Chopped almonds, pecans, or walnuts can be added. However, pistachios are the best match for the pistachio pudding flavor.
How to Store Leftovers
Refrigerator Storage
Let the cookies cool completely, then place them in an airtight container. Store them in the refrigerator for up to 1 week. Let them sit at room temperature for a few minutes before serving.
Freezer Storage
Place cooled cookies in a freezer-safe bag or container, using parchment paper between layers. Freeze for up to 2–3 months. Thaw at room temperature before enjoying.
Pistachio Pudding Cookies with Chocolate Chips
Course: DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes10
minutes170
kcal25
minutesSoft and chewy pistachio cookies made with instant pudding mix and chocolate chips. They are easy to make, full of flavor, and perfect for any sweet treat.
Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 package instant pistachio pudding mix, about 3.4 ounces
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups chocolate chips
½ cup chopped pistachios, optional
Directions
- Step 1: Prepare the Oven and Baking Sheet ,Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it. This helps the cookies bake evenly and makes them easier to remove after baking.
- Step 2: Mix the Butter and Sugars ,In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. Add the egg and vanilla extract, then mix again until everything is well combined.
- Step 3: Add the Pistachio Pudding ,Add the dry instant pistachio pudding mix to the bowl and mix until it is fully blended into the butter mixture. The dough should start to take on a light green color and have a soft, creamy texture.
- Step 4: Add the Dry Ingredients ,In another bowl, whisk together the flour, baking soda, and salt. Slowly add this mixture to the wet ingredients, mixing just until a soft cookie dough forms. Be careful not to overmix, as this can make the cookies less soft.
- Step 5: Fold in the Chocolate Chips ,Gently fold the chocolate chips into the dough with a spatula or wooden spoon. If using chopped pistachios, add them now as well. Scoop the dough into small balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
- Step 6: Bake and Cool ,Bake the cookies for 9–11 minutes, or until the edges are lightly set while the centers still look soft. Remove them from the oven and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack and allow them to cool completely before serving.
Notes
- Do not overmix the dough.
- Use parchment paper for easier cleanup.
- Press extra chocolate chips on top before baking.
- Try white chocolate chips for a sweeter flavor.
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