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!
Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
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
Chewy Ginger 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.
mooch🧁 says
Just made these for the first time; I’ve never used pistachio pudding before. ABSOLUTELY WONDERFUL! These are my new favorite cookies! Was looking for a recipe that didn’t require almond extract because my mom doesn’t like the flavor it gives. These are PERFECT!
🍪Thank you much! God bless you!!
Liz says
So glad you enjoyed!
melissa kirchner says
do you think I can use homeade pudding instead of the dry mix? My husband cant have the dry mix because he allergic to yellow dyes.
Liz says
The recipe was created with the dry mix in mind, not prepared pudding. I’m so sorry your husband can’t have yellow dyes!
Angela says
Can I use sugar free pistachio pudding mix?
Liz says
I haven’t tried the recipe with sugar-free pudding so I can’t say for sure!
Jo-Ellen Kenney says
I was so happy to find this simple recipe! I was looking for something easy and quick to make for a cookie swap. It seemed that every recipe I looked at took too long to prep. This couldn’t have been easier and more delicious. I used red and green mini M&Ms instead of chocolate chips for a festive look for the Christmas cookie exchange. I will definitely make these again. Thank you!
Liz says
Wonderful, and I love the idea of holiday M&Ms in them for the cookie swap!
Judy says
I’ve been browsing on Pinterest and just discovered this recipe. It looks delicious and I’m ready to do some baking. So glad to see that this recipe can be doubled or tripled. I have never made just a few dozen in my life. My husband loves pistachios so this will be something we both will love. My tip for quick and easy cookies are if you are craving Snickerdoodles but don’t want to do the regular recipe, I take the pre-made sugar cookie dough, in tubes like Pillsbury and pinch off a size to roll into a ball like the original cookie.is and roll.it into the cinnamon sugar mixture. I bought 3 tubes of the pre-made dough and it made about 92 cookies. I gave some during the holidays. Thanks for sharing your recipe. **
Jennifer says
I am shocked at how wonderful these are. I am diabetic and aim for low sugar (I like not too sweet). I did add real pistachios (chopped) to the top of them. They are a hit with everyone I have served them to.
Liz says
So glad you enjoyed them! I made them myself this past weekend and was reminded why I love them so much!
Nora says
These are BEYOND amazing!! Just took mine out of the oven about 10 minutes ago and had one for the first time just now— safe to say I’m absolutely blown away! They’re so incredibly fluffy but have a crunch to them, too. Another commenter said they have a texture like shortbread, but while similar, there’s definitely a difference. You can tell that the pudding really helped lighten them up, making it not nearly as stodgy and dense as shortbread. On top of that, the pistachio flavor is subtle, but definitely still there. I’m in love! For sure will be a recipe I keep in my recipe book forever!
Liz says
So happy these were a hit!
Kelly says
Made these cookies today. I absolutely love them. Very soft and easy to make. I left out the chocolate chips and used pistachios instead. Now they’re one of my Christmas cookies.
Liz says
So glad you enjoyed them!
Chef Dennis says
This is making me drool! Yum!
Gulloue says
What would happen if I halved the recepe but still put in 2 pudding packets? I wanted a more intense pistachio flavor but I don’t want to make my cookies rock hard or liquid
Liz says
I wouldn’t recommend that as it would undoubtedly make the dough even more crumbly. If you really want to up the pistachio flavor, you could add a tiny bit of pistachio extract. I wouldn’t use more than a half-teaspoon.
Gigi says
I use almond flavoring instead of vanilla extract. That gives a nice nutty flavor.
Mary says
I tried these first in April 2020. They were delicious! We call them Quarantine Cookies. I like that they are flaky and not too sweet. I have made them several times. I usually make them using a stand mixer. The one time I used my hand mixer the hard butter broke the mixer. Today I softened the butter in the microwave for 15 seconds. The ingredients creamed nicely and the cookies did not flatten during the baking process.
Robin Preuss says
I have made these several times and they are delicious! I substituted almond extract instead of vanilla. Game changer, excellent.
Liz says
Love the idea of using almond extract (one of my fave flavors ever).
Allyson says
These cookies are delicious! I have done the pistachio and banana. Today I tried chocolate pudding mix with chocolate chips. I noticed the Instant chocolate pudding Box was 3.9 instead of 3.4 – I’m wondering if I should have only used part of the box? They turned out ok using both boxes, but I don’t think they’re quite as soft. One other question – does vanilla pudding mix make them taste like regular chocolate chip cookies? So grateful I found this recipe – they are absolutely delicious!!
Liz says
I haven’t tried them with vanilla pudding mix yet but you’ve certainly got me wondering now! So glad you love the recipe!
Terri says
I made them with french vanilla pudding, added chopped maraschino cherries and some sliced toasted almonds. Delicious.
Kirandeep says
Hi. I’m from India. Pistachio pudding mix is not available here. Any other way?
Liz says
I’m so sorry you’re not able to find it there! This particular cookie recipe was designed specifically with pudding mix in mind.
Lori Hagemann says
My family and I really enjoyed these! I’m making more tonight, but I’m going to try banana pudding, chocolate chips, and pecans. I saw one of your recommendations and I’ll make sure to keep the chocolate chips and pecans to 12oz ?
Liz says
So glad you all enjoyed them! And banana sounds wonderful too!
Chris says
This recipe is Great!!! The only change I made was to crush some pistachios and throw those in!
Karla Craft says
how much butter did you use is it a cup of butter or 1/2 of a cup?
Liz says
I used 1 cup of butter (two sticks).
Joanne Judy says
If it weren’t for the chocolate chips, there would be no taste at all. Not impressed & will never make them again!
Liz says
I’m so sorry it wasn’t to your liking. 🙁
jojo says
I tried this recipe and even checked after the fact, I was wondering why the dough was so dry, and after I tried the cookies there isnt much taste. am i missing something? i was so excited for these.
Liz says
The flavor is definitely subtle, not overpowering but it’s been a while since I made a batch. I think I’m going to remake them and see if I can provide any tips and pointers. It may take me a while because it’s so hard to get groceries right now. (All the pick-up times are always taken and I avoid shopping in-store.) But, I’ll get to it!
Carolyn says
I agree. These are extremely dry and crumbly, like a shortbread. Not sweet at all. I feel like a fat or moisture component is missing from the recipe.
Jeanie says
Di you know how well these freeze after baking?
Liz says
To be honest, I haven’t tried it yet. (They never last long enough!)
Penny Heiner says
Do you think a sugar-free pudding would work for this recipe?
Liz says
If it contains aspartame (and I think Jello sugar-free pudding does), I don’t recommend it. Aspartame does not work well in baking.
Terri B Gehrke says
I made these with sugar free pudding, and they were way too dry. I was contemplating adding another pudding to it, or even using a regular and a sugar free. I also tried it with almond flower and its very dry. I am going to try with french vanilla pudding, almonds and cranberries. I will let you know.
Cheryl says
I always make these with sugar free pudding. You add a little less than 1/4 c. Of water and they turn out great! My husband loves them!
Kevin Tibbetts says
It seems that the dough will be dry. There’s no other liquid in the recipe?
Liz says
Yes, it will be a bit dry but it works!
Deborah Rossy says
Mine was not a bit dry! Softened the butter and hand mixed. Simply perfect and a deliciously moist cookie.
Sandi kindsvater says
Hi I make a choc cake with only
One choc cake any flavor
Cook one box of choc cooked pudding
Add cake mix to cooked pudding
Bake at 350 until knife comes out clean
It’s between a cake and brownie
Pat says
What size cooked pudding do u use in your cake?
Joan O'Neil says
In your Pistachio Pudding Cookies with Chocolate Chips could I use butter-flavored Crisco instead of butter? I usually use that in my Toll House cookies, which I chill on the cookie sheet before I bake them. Butter in my cookies seem to spread out and not get chewey.
Liz says
I don’t see why not! It won’t be exactly the same but that’s ok!
Sarah says
Do you use the same amount of crisco as butter?
Liz says
Yes you would.
Margaret says
Hi can I use salted butter and does the eggs have to be room temperature
Liz says
If you just have salted butter, don’t worry. It shouldn’t alter the taste too much in cookies. It can be dramatic in some baked goods. And the eggs can be straight from the fridge – mine were.
Betty says
If you put parchment paper on your cookie sheet before dropping the cookie dough on, it should help with transferring the cookies to the cooling rack. You might need a helper, but just lift the whole thing off and gently transfer it to the rack.
Sharon D says
Can you use a white cake mix instead of the flour and dry ingredients
Liz says
I haven’t tried it but I imagine it could work. I’d use just one box of pudding or it may be overly sweet combined with the cake mix. I’d also go with 1/2 cup butter, melted or 1/2 cup vegetable oil. They won’t look exactly like my cookies but I’m sure they’ll still be good. Give it a try! I hope it works!
Andrea says
I made these with Cherry Chips, and they reminded me of the Italian spumoni ice cream, and also very festive with the red and green.
Liz says
That sounds wonderful!
Kelly says
Can these be done with Almond extract instead? It’s clear, my vanilla is not. If so, same measurement? Ty
Liz says
I think that might be a tasty twist!
June Tramell says
I have self rising flour. Do I still use baking soda? Should I use All purpose flour?
Liz says
I used all-purpose flour for this one. 🙂 But self-rising would work if you leave out the baking soda.
Amy says
I used self rising flour…just omit the baking soda.
Omg these were a huge hit with my coworkers. Next time I will make sure I have time to make a double or triple batch!
Liz says
So glad they went over so well!!!
Jay R Soloway says
I have not made them yet but since I like to experiment I am planning to do it with banana cream pudding instead of pistachio. That also avoids the possibility of not allergies. What do you think?
Jay R Soloway says
Typo, but allergies
Jay R Soloway says
Omg…nut.
Liz says
I love the idea!
Jay R Soloway says
Thank you. I love your concept. I’ll let you know.
ANDREA RILEY says
Can these be made, scooped to size, and frozen? I am having a
Grinch Christmas this year and I think they would be just perfect!
Liz says
I’ve never tried to freeze the dough so I can’t say for sure. My only concern would be that they’d dry out and they’re already a tender cookie, so it’s possible it would make the dough too crumbly.
Donna says
Can I make these with the chocolate chip recipe cookie and just add the pudding mix without the sugar
Liz says
I’m a little confused by the question. Can you clarify?
Rodentmom says
Yes. I’ve been adding french vanilla pudding to my “regular chocolate chip” cookies for years. It gives a great flavor and texture. No more than one package though. I’m not sure if you’d want to remove the sugar entirely from the recipe – but if you use a sugar-free pudding mix, you won’t worry about the additional sugar.
Jill says
I halved the recipe as I only had 1 box of pistachio pudding in the house. The batter turned out very crumbly. I added a second egg. Will see how they turn out
Liz says
How did they turn out? Fingers crossed!
Stanley Fredeen says
I found mix was too dry as well added an extra egg and 1/4 cup milk they turned out great. Used white chocolate chips intead
Andrea says
Salted or unsalted butter?
Liz says
I always use unsalted.
Kelly says
In baking when they don’t have salt in recipe I usually use salted because it brings out the flavors.
paula rudd says
Is it 1 cookie or 5 cookies equal a serving??
Liz says
One cookie is a serving!
Laura Cappellieri says
Why clear vanilla, can you use regular vanilla and is it vanilla extract the recipe is talking about?
Liz says
You can absolutely use regular vanilla extract. It just might add a more brownish tinge to the cookie. You can find several brands of clear vanilla here. This is the least expensive one: https://amzn.to/2pbKPdP
Laura Cappellieri says
Thanks for the reply!!
Wendy says
Have you ever added pistachio nuts to it along with the chips?
Liz says
I haven’t but I think it would be yummy!
Patti says
Do I alter recipe any other way if I replace chocolate chips with nuts?
Liz says
No, you should be fine with that simple substitution. 🙂
Kristen B says
What is “clear” vanilla? I’ve never heard of it. Where would you buy it?
Liz says
Clear vanilla is vanilla flavor without the brown color. You can absolutely use regular vanilla extract. It just might add a more brownish tinge to the cookie. You can find several brands of clear vanilla though. This is the least expensive one: https://amzn.to/2pbKPdP
Julie Gray says
What are your thoughts about using well-drained pineapple instead of chocolate chips? Increase flour? Probably no nuts due to allergies.
Liz says
I’m always up for an experiment, so you should try it! I wouldn’t increase the flour but definitely make sure the pineapple is very well-drained. Let me know how they come out. Good luck!
CHRISTINA PITTMAN says
I thought these sounded so amazing. I’m not sure if I missed something but they list all flavor in the baking process. The raw dough is amazing though. I feel like using premade pudding rather than dry nix may help but have not attempted it yet. I prefer chewy, and fudgy like cookies. Any suggestions to fix this recipe for my family?
Liz says
You could try adding a tablespoon of light corn syrup and see if that helps bring out more of the texture you’re looking for. 🙂
Ruth Pfeffer says
I see there is no sugar in the batter, do these fall apart easy?
Liz says
I didn’t experience any problems like that after they cooled! But, they are delicate fresh from the oven, so be gentle.
Colette Kypriotes says
I am diffidently going to make these. I would like to add nuts to these. Should I alter anything.
Liz says
Are you replacing the chocolate chips with nuts or adding them? If you’re doing both chocolate chips and nuts, just try to keep the total amount at about 12 ounces.
Michelle says
Is there any change in the recipe for high altitude?
Liz says
I have to admit that I have no experience with high altitude cooking so I’m not sure what the adjustments would be. I wish I could help with that!
Linda says
I added 1/16 th tsp. Baking soda to the flour-soda mixture, then mixed with wet ingredients. Perfect at 3000 ft
Michelle says
Thank ladies, I live at 5280 ft, i just made them and they looked fine and told that they taste fine. Wasn’t super excited with the dough being so crumbly…I didnt because of my diet they smelled delicious.may try adding a little milk so the dough isn’t so crumbly.
Jamy says
Are the nutrition facts for 1 cookie or the entire batch?
Liz says
Nutrition facts are per one cookie (based on 36 cookies).
Anns says
Do you only use the pudding mix powder?
If so, does the butter and eggs become the moisture? No milk or water added to pudding mix?
Liz says
Use just the pudding mix dry. You’ll only need the butter and eggs. Enjoy!
Yolanda says
On butter is it soften or melted
Liz says
I like to use cold butter so the cookies are puffier. (You can cut it into pieces to help it incorporate easier.) If you want to soften the butter, I recommend you chill the dough before baking.
Yolanda says
On the pudding do I add milk like it says on the box or just add the powder to the cookie mix
DOTTY PANZA says
DOY OU MELT THE BUTTER OR USE IT COLD OR ROOM TEMPERATURE?
Liz says
I like to use cold butter so the cookies are puffier. (You can cut it into pieces to help it incorporate easier.) If you want to soften the butter, I recommend you chill the dough before baking.
Barbara says
How many cookies does this recipe make?
Liz says
It’ll make about 3 dozen cookies. I hope you enjoy them as much as I do!
Donna Hall says
what do you mean by 2 sticks of butter I need to know what that would be in cup measurement
Liz says
That’s equivalent to 1 cup of butter. 🙂
Cheryl whitehead says
How much splenda should I use if using sugar free pudding.
Liz says
I’ve never made it with either splenda or sugar free pudding so I honestly don’t know the answer. I’m sorry!
Frances Monello says
if it’s sugar free pudding it will already have a sweetener in the powder
Karen azzinaro says
Sounds good!!!
Kim says
I just made these since I’m bored because if the quarantine! They’re really good! The battery does taste much sweeter than the final product, but that’s exactly why I like them, lol. Big hit with the family, too. I did add some crushed pistachios as well! Thank you for the recipe!
alissa apel says
I’ve never heard of such a thing. They sound so good! I’ll have to try them!
I tried something odd a few weeks ago. I made my Chocolate Chip Cookies that have oatmeal in them. I used Mexican candy as an influence. I put a touch of cinnamon, a touch of cayenne pepper, dark chocolate chips, and chopped Brazil Nuts instead of Walnuts. They are pretty good! They have a little kick, but not a lot.