These pistachio pudding cookies with chocolate chips are delightfully soft and chewy and I’m in love with their pudgy little shape! The minty green color turns them into a fun St. Patrick’s Day cookie too.
But, to be honest, they’re perfect any day of the year!
To make these cookies, I like to use cold butter. It helps the cookies retain that puffy shape when baking, but it does make it more of a pain in the tuckus when creaming the ingredients together.
If you’d rather use softened butter, I’d chill the dough before baking.
But you do you. I won’t be mad.
But I definitely recommend using a cookie scoop so all your cookies will be the same size and bake evenly. It’s the best cookie helper!
The cookies will be a bit delicate when they’re fresh from the oven, so be careful when transferring them to your cooling rack.
You may lose a chocolate chip or two (which you are then free to eat).
The best thing about these scrumptious pistachio pudding cookies with chocolate chips is that they retain their softness for days.
They are SO yummy!
Cookie recipe variation ideas to try:
Banana pudding with chocolate or vanilla chips
Chocolate pudding with vanilla chips
Butterscotch pudding with butterscotch chips
Lemon pudding with vanilla chips
Vanilla pudding with chocolate chips
Pistachio Pudding Cookies with Chocolate Chips
Pin the pudding cookies recipe!
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Good Cook Set Of 3 Non-Stick Cookie SheetNorpro 3263 Stainless Steel Cookie Spatula, SilverNorpro Stainless Steel Cookie Scoops, Set of 3Jell-O Instant Pudding & Pie Filling, Pistachio, 3.4 ozNestle Tollhouse Nestle Tollhouse Semi Sweet Morsels, 6 Ounce BagsWilton Clear Imitation Vanilla 8 Oz Bottle
Other delectable homemade cookies to try:
Soft and Chewy Oatmeal Raisin Cookies
Cranberry and Vanilla Chip Cookies
Pistachio Pudding Cookies with Chocolate Chips
Ingredients
- 1 cup unsalted butter (2 sticks) cut into pieces
- 2 eggs
- 2 3.4-oz pkg pistachio instant pudding mix
- 1 teaspoon clear vanilla flavoring You can use regular vanilla extract but it may add a more brownish tinge to the color of the cookies.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 12 oz bag semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In mixer, cream together eggs, butter and pudding mix until combined and smooth. Stir in clear vanilla. Add flour and baking soda. Fold in chocolate chips.
- Drop teaspoonfuls of dough an inch apart onto ungreased baking sheet. Bake 10-12 minutes. Cookies will have a golden hint on edges but will still be very soft. Carefully remove to cooling rack to cool completely. Store in airtight container.
