These soft and chewy pistachio pudding chocolate chip cookies are a fun twist on the classic chocolate chip cookie recipe! The pistachio pudding gives them a subtle green hue, making them a perfect St. Patty’s Day dessert!
Instant pudding might be the best invention on the planet. Thomas Edison and Alexander Graham Bell might disagree with me here, but, I don’t know, instant pudding is pretty ingenious.
It makes the best banana pudding, chocolate mousse, cupcake filling, and lush desserts. Let’s just be honest here, it’s a real winner.
And, it makes for the softest, chewiest, I-need-more-than-one-please-and-thank-you cookies.
Clearly, I might be instant pudding’s biggest fan.
It’s been a little while since I was in school, but back in the day, it was a thing to pinch people who weren’t wearing green on St. Patrick’s Day. I have this feeling that’s probably frowned upon now in schools, which, if we’re being honest, makes a little sense.
I mean, it’s a weird tradition, right? And, well, really not fun.
Especially if you were like me, and could never, for the life of you, remember to wear green.
I’m fairly certain though, if I’d had a batch of these cookies with me, I could have convinced everyone to do a little tradesies and skip the pinch in lieu of a cookie.
These win.
- 1/2 cup butter softened
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 cup + 3 Tbsp all purpose flour
- 1 3.4oz package pistachio pudding (instant)
- 1/2 tsp baking soda
- 1/4 tsp espresso powder optional
- 1 cup semi-sweet chocolate chips
- Beat butter until light and fluffy, about 1-2 minutes. Add in brown sugar and white sugar and beat until combined. Add in egg, vanilla extract, and salt. Mix.
- In a separate bowl, mix flour, pistachio pudding, baking soda, and espresso powder. Slowly incorporate the dry ingredients into the wet ingredients.
- Once combined, add in the chocolate chips and mix.
- Chill the dough for 20-30 minutes, just to firm it up slightly. (Because I'm impatient, I typically scoop the dough onto trays and pop them into the freezer for about 5 minutes instead).
- Preheat the oven to 350 degrees and grease a cookie sheet.
- With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
- Bake for 15-16 minutes, or until the cookies are slightly golden brown.
- Enjoy!
Here are some other cookie recipes you might love:
Double Chocolate Chip Mint Cookies
Double Chocolate Chip Reese’s Cookies
{Thick & Chewy} Triple Chocolate Chip Cookies
Natalie R says
I have loved pudding cookies ever since I made an Oreo version.. and now pistachio? YUM! Thanks for the recipe!
Medha @ Whisk & Shout says
Pudding in cookies gives them such a great texture and I especially love the pistachio flavor here 🙂 PInning!
Kelley says
These look amazing! I have some pistachio pudding in the pantry.. guess I gotta make these cookies!
Annie says
Oh I love pudding cookies!!! My mom used to make them and they were irresistible! This is such a great St. Patrick’s treat!
Meg @ With Salt and Wit says
What a great way to make these cookies! I am going to have to try this!
Michelle@The Complete Savorist says
These look so soft and I love the green hue to them.
Lauren @ HealthyDelish says
I love pistachio! This is such an awesome idea.
Mary Frances says
Adding pistachios to this is a great idea. I’m so excited to try this recipe.
Jessica @ Sprinkle Some Sugar says
I love pistachio anything! I can only imagine how soft these cookies are with the addition of pudding mix 🙂
Sharon says
I searched all over for a pistachio cookie with only one stick of butter. These are fantastic! My husband and I are eating warm cookies out of the oven right now and he said they could be sold in a bakery. I added a handful of crushed pistachios and white chips, forgot to freeze the dough first, and they still came out great. Next time I will use less than a cup of chips and bake a minute or two less. Thanks for a keeper recipe!
Monika says
Thank you for the recipe!
My package of pudding was 3.9 ounces (I am in Canada, maybe that’s why (?)) so I used 1 cup instead of 1 cup + 3T. I can’t wait to give them to my brother who loves pistachio ice-cream 🙂 Also, for anyone curious…I made these in a food processor because…I just couldn’t be bothered to make them any other way today! I did skip the chocolate chip though because I want pure pistachio.
Thanks again and God bless.