Soft, Chewy, and Perfect for Everyday Baking
Pistachio Cookies with White Chocolate Chips are a soft, bakery-style cookie that combines nutty flavor with gentle sweetness. Made with instant pistachio pudding mix, these cookies have a tender crumb and stay moist for days without requiring chilling or complicated techniques. White chocolate chips melt into the dough as they bake, creating creamy pockets that balance the pistachio flavor beautifully.
This recipe is designed for home bakers who want reliable results with minimal effort. The dough comes together quickly, spreads evenly, and bakes into cookies with lightly golden edges and soft centers. They are ideal for holiday baking, cookie exchanges, or casual treats when you want something a little different from classic chocolate chip cookies.
What makes these cookies especially dependable is ingredient balance. The pudding mix adds structure and moisture, the blend of sugars enhances flavor, and the pistachios contribute texture without overpowering the dough. These cookies taste just as good the next day, making them perfect for make-ahead baking.
Why You’ll Love This Recipe
This pistachio cookie recipe delivers consistent results without advanced baking skills. The pudding mix prevents dryness, even if the cookies bake slightly longer than planned. White chocolate adds sweetness without sharpness, and pistachios provide a mild crunch that complements the soft texture.
The recipe is flexible and forgiving. You can adjust mix-ins, skip food coloring, or change extracts based on availability. The dough is easy to handle, bakes evenly, and holds its shape well, making it suitable for beginner and experienced bakers alike.
Most importantly, these cookies are practical. They store well, freeze beautifully, and are easy to scale for gatherings or gifting.
Ingredients You’ll Need
Unsalted butter
Granulated sugar
Light brown sugar
Egg
Almond or vanilla extract
All-purpose flour
Instant pistachio pudding mix
Baking soda
Salt
White chocolate chips
Chopped pistachios or pecans, optional
Step-by-Step Instructions
Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
Preheat the oven to 375°F and line baking sheets with parchment paper.
Whisk flour, pistachio pudding mix, baking soda, and salt in a bowl.
Cream butter and sugars until light and fluffy.
Add egg and extract and mix until smooth.
Gradually add dry ingredients and mix gently.
Fold in white chocolate chips and nuts if using.
Scoop dough and bake until edges are lightly golden.
Cool briefly before serving.
How to Serve Pistachio Cookies
Serve slightly warm for a soft texture or at room temperature for a firmer bite. These cookies pair well with coffee, tea, or milk and also work nicely alongside ice cream. For parties, arrange them with other nut-based cookies for variety.
Storage and Make-Ahead Tips
Store cookies in an airtight container at room temperature for up to one week.
Freeze baked cookies or unbaked dough balls for up to three months.
Bake from frozen by adding one to two minutes to the baking time.
Common Mistakes to Avoid
Overmixing after adding flour
Overbaking the cookies
Using melted butter instead of softened
Overloading with mix-ins
Skipping parchment paper
Frequently Asked Questions
Can I make these cookies without pistachio pudding mix
The pudding mix is essential for texture and flavor. Without it, the cookies will be drier and lack the distinctive pistachio taste. Vanilla pudding can be used in a pinch, but the flavor will be milder.
Do these cookies taste strongly like pistachio
The flavor is subtle and balanced, not overpowering. The pistachio taste is gentle and works well with the sweetness of white chocolate. Adding chopped pistachios enhances the nutty flavor if desired.
Can I use salted pistachios
Yes, but reduce the added salt slightly to avoid over-seasoning.
Why are my cookies spreading too much
This usually happens if the butter is too soft or warm. Chilling the dough for 20 to 30 minutes helps control spreading.
Can I make the dough ahead of time
Yes. The dough can be refrigerated for up to 24 hours. Let it sit at room temperature for a few minutes before scooping.
Do these cookies freeze well
They freeze very well both baked and unbaked. Frozen dough balls can be baked directly without thawing.
What other mix-ins work well
Dark chocolate chips, dried cranberries, or chopped almonds all pair nicely with pistachio.
How do I keep the cookies soft
Store them in an airtight container and avoid overbaking. Slightly underbaked centers help maintain softness.
Conclusion
These Pistachio Cookies with White Chocolate Chips are a dependable, soft-baked cookie that fits nearly any occasion. The pudding mix keeps them tender, the white chocolate adds gentle sweetness, and the pistachios provide subtle texture without overpowering the dough. Easy to prepare, simple to store, and consistently delicious, this recipe is one you can return to again and again. Whether baked for a celebration or a quiet afternoon treat, these cookies deliver comfort and flavor with minimal effort.
Recipe Card
Pistachio Cookies with White Chocolate Chips
Author: Isaac Blogger
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Dessert
Cuisine: American
Method: Baking
Diet: Vegetarian
Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
Ingredients
¾ cup unsalted butter, softened
1 cup granulated sugar
¼ cup light brown sugar
1 large egg
1 teaspoon almond or vanilla extract
1⅔ cups all-purpose flour
1 box instant pistachio pudding mix
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
½ cup chopped pistachios or pecans, optional
Instructions
Preheat oven to 375°F and line baking sheets.
Whisk flour, pudding mix, baking soda, and salt.
Cream butter and sugars until light and fluffy.
Add egg and extract and mix well.
Gradually add dry ingredients and mix gently.
Fold in white chocolate chips and nuts if using.
Scoop dough and bake until edges are lightly golden.
Cool briefly before serving.
Nutrition per cookie. approx.
Calories 190
Protein 2g
Fat 10g
Carbohydrates 23g
Sugar 14g
Sodium 140mg
Nutrition Disclaimer:
Nutrition information is provided as an estimate only and may vary depending on ingredient brands, portion sizes, and preparation methods.
