Dessert

White Chocolate Pistachio Pudding Cookies Recipe

ByIsabella Vance December 13, 2025December 13, 2025

Introduction

These White Chocolate Pistachio Pudding Cookies combine a unique blend of creamy white chocolate and crunchy pistachios with a hint of pistachio pudding. They’re soft, flavorful, and perfect for anyone looking to try a delightful twist on classic cookies.

The image shows three green cookies stacked closely on a white marbled surface. The cookies have a soft and slightly cracked texture with many white chocolate chips embedded on the top and sides. Some pieces of pistachio nuts are scattered around the cookies, adding a mix of light green and brown colors to the scene. The green color of the cookies suggests they contain matcha or pistachio flavor. The background is clean and bright, enhancing the fresh look of the treats. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2/3 cups flour
3.4 oz instant pistachio pudding mix (1 box)
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter (softened), margarine for dairy free
3/4 cup white granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 egg (room temperature)
1 cup white chocolate
1/3 cup chopped unsalted or lightly salted pistachios

Instructions

Step 1: In a bowl, mix the flour, pistachio pudding mix, baking soda, and salt until well combined.
Step 2: In a mixer bowl, cream together the softened butter and both sugars until the mixture is light and fluffy.
Step 3: Add the egg and vanilla extract to the creamed mixture and mix on low speed until incorporated.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
Step 5: Fold in the white chocolate pieces and chopped pistachios gently into the dough.
Step 6: Cover the dough and chill it in the refrigerator for 30 minutes to firm up.
Step 7: Preheat your oven to 350°F (175°C).
Step 8: Line a baking sheet with parchment paper for easy cleanup and even baking.
Step 9: Use a cookie scoop to portion the dough onto the prepared baking sheet. Lightly flatten each cookie with the back of a spoon.
Step 10: Bake for 10 to 12 minutes, or until the bottoms of the cookies show very little browning.
Step 11: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a dairy-free version, substitute butter with margarine and ensure the white chocolate is also dairy-free.
Chop the pistachios finely for a more even texture or leave them chunkier for extra crunch.
Try adding a pinch of cinnamon or cardamom for a warm, spiced twist.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, place a slice of bread in the container to help maintain moisture. Reheat gently in a low oven or microwave for a few seconds to enjoy them warm and soft.

How to Serve

Nine greenish cookies with white chocolate chips and small nut pieces are arranged in three rows of three on a silver cooling rack. The cookies have a slightly cracked surface with a soft, crumbly texture. The green color is soft and pale with creamy white chips scattered throughout. The cooling rack sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of pistachio?

Yes, you can substitute with other pudding flavors like vanilla or butterscotch, but pistachio adds a unique nutty flavor that complements the pistachios and white chocolate perfectly.

How can I prevent the cookies from spreading too much while baking?

Chilling the dough before baking helps reduce spreading. Also, using a cookie scoop to keep the dough portions uniform and not flattening the cookies too much will help maintain their shape.