These Pistachio Pudding Cookies are my favorite cookie EVERRRRR. I am sure you all remember my confessed love of Pistachio Pudding from my Food Blogger Confessions, Foods I Should Not Love? I laid my food soul bare for you all, confessing my dirty little food love secrets. I love pistachio pudding from the box. Oh, do I love it. That and the Filet o’ Fish are my two biggest horrible-for-you food loves. Neither one has any redeeming nutritional qualities, but I don’t care. Yum yum, bring them on!
I was craving it the other day – of course I was, I crave it at least once a month – and purchased two boxes of it. No, this recipe doesn’t need two boxes, I needed to have one in storage for backup, of course. I wanted to try making pudding cookies and of course, plain chocolate wasn’t good enough for this kid.
I mean, come on, of all the puddings, I knew which one I was choosing!
Pistachio!
The pudding in the dough makes these really soft and chewy, little decadent bites of heaven. I took these for a special surprise for the kid’s afternoon snack and my daughter exulted that “these are the BEST things I have ever tasted!”. So either she is seriously deprived, or they really are that good. You know what else these pistachio pudding cookies are?
Easy. Oh you still have to make real cookie dough, the pudding is simply a flavor you add to it, but they are still really simple. I really suggest that you roll the tops in pistachios as well, it just takes them over the edge looks and flavor wise!
More Pistachio Recipes
- Try my pistachio cake made with pistachio pudding, it’s a popular recipe!
- My Pistachio buttercream frosting is also a treat!
Happy baking everyone
Love you more than pistachio pudding,
Karlynn
Pistachio Pudding Cookies
Ingredients
- 1 cup salted butter softened
- 1 cup white sugar
- 1 pkg. JELL-O Pistachio Instant Pudding ( 99 grams)
- 2 eggs
- 1 teaspoon . baking soda
- 2 cups flour
- 1 cup white chocolate chips
- 1/2 cup crushed pistachios
Instructions
- Pre-heat your oven to 350°F.
- Cream butter, sugar and Jello together.
- Add eggs, cream again.
- Combine flour & baking soda in a separate bowl then slowly add to butter mixture.
- Once it’s all mixed completely, fold in chocolate chips.
- Using a TBSP cookie scoop, create the cookie ball, roll the top in the crushed pistachios, then place onto parchment lined baking sheet.
- Bake for 9-12 minutes, until the cookies bottoms are slightly browned.
- Let cool on cookie sheets for at least 5 minutes before removing to racks to cool completely.
Notes
Nutrition
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Trish says
I love this recipe! I’ve made different variations of it using other flavours of pudding. My kids and all their friends go crazy when I used lemon pudding and drizzle a lemon glaze on top once they’ve cooled a bit. Honestly the different combinations using different puddings is super fun to try.
Diane says
These are delicious! I made a trial run of these before I take them to a family gathering and they are amazing! Can’t wait for everyone to try these. And they made a lot! Came out perfect at the 10 min mark. This recipe is a keeper! Thank you!
peaceandluv says
These were AWESOME!
Jean says
Dipped mine halfway in white chocolate- they looked nice!
Karen Theriault says
Tks for the recipe, I am heading to town to purchase pistachios. Do you flatten the cookie or leave in the ball shape before baking?
Thank you in advance for the reply.
Have a great day and wishing you and your family good health🤗
Cassandra says
I really want to try these but can’t seem to find the pudding mix! Does Jell-O still make it?
Sadie says
I wanted to love these cookies based on the many excellent reviews, but I found the flavor underwhelming . I’ve tested more than 1,000 cookie recipes, and had I made these a few years ago I may have rated them higher. I followed the recipe for the most part and my cookies looked like the ones pictured with the recipe, only bigger. My yield was 14. I added vanilla and almond extracts and subbed dried cherries and dark chocolate chunks for the white chocolate chips. The extracts should have bumped the flavor, but the cookies were bland. A few Maldon flakes sprinkled on top of the cookies added some saltiness.
JP says
You can’t complain about a recipe when you changed it, especially anything pistachio. Pistachios are subtle, the flavor is subtle, white chocolate is a soft taste…but you “added vanilla and almond extracts and subbed dried cherries and dark chocolate chunks for the white chocolate chips”…intense flavors….and then complain about underwhelming flavor? Just shut up.
SKE says
What JP said! That said, I also added vanilla and doubled the nuts by accident. They are yummy.
Dixie says
Adding cranberries with pistachios
Then a half cherry on top, drizzling with white or chocolate.
Gina says
Hi I love pistachio too!! My hubby and I were walking through our Menards store one evening and right on a aisle they had flavorings all kinds of them and one was pistachio! It is wonderful! And have you made the pudding with heavy cream instead of milk?? OMG your going to die it is so good!! So fattening but oh so good. Can’t wait to try your recepie!
Kim Lacher says
Hey Karlynn! I’m just curious about the quantity of pudding mix. I bought the 99g box. Your recipe says “1 oz pkg. JELL-O Pistachio Instant Pudding 3.9 .”…so I converted 1 oz to roughly 28 grams, which I used, and the cookies just didn’t taste pistachio-ey enough. I wondered about the 3.9 oz at the end of the line item, and wondered if it was supposed to say “1 pkg. JELL-O Pistachio Instant Pudding 3.9 oz.”, but 99g converted to oz is 3.5 oz… ANYWAY, I’m re-attempting this recipe using the full 99 g packet, hopefully these turn out more to my liking. Looking forward to hearing back from you!
Kim
Karlynn Johnston says
Oh ugh it’s like the text shifted! It’s one 99 gram or 3.5 oz package.
Kim Lacher says
Haha ok!! Thanks for clarifying 🙂
Cherie L Murray says
Thanks for the clarification! I plan to make these cookies soon.
Melissa says
Do you need to prepare the pudding? Or just use the powder as is?
Tammy says
Powder – as it!
Tammy says
Powder – as is!
RachaelMacLachlan says
I made these. The only change was to add cranberries instead but of pistachios.
Best Christmas cookies ever. Period.
Thank you!
Danielle Boyd says
My mother in law gave me a recipe for pistachio pudding CAKE!! I love it so much…..but we only have it during the Holidays…
The Kitchen Magpie says
Oh I have a homemade pudding cake in the cookbook! Using boxed mix!
Claire Mercer Merkley says
Look good! Something new I haven’t seen!
The Kitchen Magpie says
They are delicious!
LV says
Can these be made 2 days ahead of time? How should I store them if so? Thanks for the great recipe!
Claire Mercer Merkley says
The Kitchen Magpie Saw you on QVC. How exciting for you!
The Kitchen Magpie says
Claire Mercer Merkley it was amazing!!!! So much fun!
Cassidy Dowd says
I still need to make these! Thanks for the reminder 🙂
Gil Livesay says
Worth it just to eat something THAT color.
Kristin Blades says
These are SO good!
Tracey L Bureyko says
This is a thing? OMG Ive gotta try this recipe \U0001f603
Gil Livesay says
Something whimsical about them with that hint of green. Want to try.
Carolyn says
Hi, in step 2, do you mean the pudding mix (powder ) or actually make the pudding as per the package?
Marcella Lamb says
Looks delicious !!
Ripsy says
So, I made these for Christmas, and I am SO HAPPY that I did!!! Everyone LOVED LOVED them! Best cookies that I have ever baked or eaten!!! Thank you so much! They were gone in less than five minutes!!!! haha 🙂
ScotLapcinski says
I love them! I changed it a bit removed 1 cup white chocolate chips and added 1/2 cup dark chocolate chips and a 1/2 cup hole pistachios in its place.
Clay Pendleton says
I could drizzle some white or even dark chocolate over these. The Pistachio Bunt cake with Pistachio Butter Cream Icing recipe on this idea is also pure evilness. It’s too bad they don’t have a Hazelnut pudding to follow on this same line.
Kim Daley says
I’m the only one in my family who likes pistachio pudding, which means I wouldn’t have to share these!!
Sharon Thomas says
Might have to try these…after I finish making a Blueberry Lemon Cream Cheese Pound Cake recipe I’ve been dying to try! 🙂
Domenick says
Can I make these today for my birthday party tomorrow evening? Will they still be fine?
thekitchenmagpie says
@Domenick You bet, just make sure to keep them in a closed container!
Amy says
Hi! I was planning on making these for a party tomorrow – I, too, share a semi-shameful obsession with pistachio pudding mix – and I was wondering if the recipe calls for all-purpose or self-rising flour?
thekitchenmagpie says
@Amy all purpose! Good luck, I hope you love them as much as I do!
Natasha says
These are a huge hit with all the guys I work with! Thank you for sharing. This recipe is a gem!
thekitchenmagpie says
@Natasha Fabulous! Thanks for letting me know!
Judy says
About to make these for Valentine’s Day. Do you flatten them or do they spread flat on their own?
thekitchenmagpie says
@Judy They will flatten out on their own!