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Pistachio Pudding Cookies

Pistachio Pudding Cookies

Jacklin Altman
These soft and chewy cookies are made with a box of pudding mix, so you can change the flavor to anything you want. They're fluffy, packed with flavor, and easy to whip up whenever you need a sure-to-please dessert. Yield: 24 cookies.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 24
Calories 180 kcal


  • Mixing Bowls
  • Stand Mixer
  • Baking Sheet
  • Oven


  • 1 cup unsalted butter softened
  • 1 cup white sugar
  • 2 cups all purpose flour
  • 1 3.5 oz package pistachio pudding mix
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • Dark chocolate chunks optional


  • Preheat oven to 350F
  • In a stand mixer or using a hand mixer, cream together butter and sugar until the mixture is light and fluffy
  • Add eggs and vanilla and beat to combine thoroughly
  • Add flour, pudding mix, baking soda, and salt and beat the entire mixture until a uniform dough forms
  • Roll dough into 1 inch balls (1 tablespoon of dough) and place on a prepared cookie sheet (I prefer silicone baking sheets because they're reusable and super durable) about 2 inches apart
  • Bake for 8-10 minutes, until the bottoms are just slightly golden brown
  • Let cool completely on cooling rack and ENJOY! Store in airtight container at room temp for up to 4 days.


Calories: 180kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 34mgSodium: 136mgPotassium: 39mgFiber: 1gSugar: 14gVitamin A: 256IUCalcium: 9mgIron: 1mg
Keyword dessert, chocolate, cookie, cookies, vegetarian, chocolate chip, pudding, pistachio
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