Pistachio Pudding Cookies
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These Pistachio Pudding Cookies are soft, chewy, and full of nutty flavor thanks to instant pistachio pudding mix and a yellow cake mix base. They’re a quick and easy cookie option with a unique twist.
Easy Pistachio Cookies
It’s no secret that I’m a huge fan of cake mix cookies. I love how easy they are to mix up and how little measuring is involved. When I made my Butterscotch Pudding Cookies last year, I loved how chewy the pudding made them and knew I wanted to try it with other pudding flavors, too.
I’ve been testing a Pistachio Pudding Pie, and the flavor had me thinking pistachio pudding cookies might be just as good, and they totally are! I added a splash of almond extract to boost the nutty flavor and tossed in white chocolate chips for a creamy sweetness. I didn’t add any food coloring to mine, but you can definitely add a drop or two of green to make them perfect for Christmas or St. Patrick’s Day.
Ingredients
- Yellow cake mix – Provides the cookie base with built-in sweetness and leavening.
- Instant pistachio pudding mix – Adds pistachio flavor and helps keep the cookies soft.
- Canola or vegetable oil – Adds moisture and fat for texture.
- Large eggs – Bind the ingredients and give structure.
- Almond extract – Boosts the pistachio flavor with a nutty note.
- White chocolate chips – Add sweetness and texture throughout.
How to Make Pistachio Cookies with Cake Mix
- Prep – Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix the dough – In a large bowl, combine the cake mix, pistachio pudding mix, oil, eggs, and almond extract. Stir until a thick dough forms.
- Add the chips – Fold in 1 cup of white chocolate chips until evenly mixed into the dough.
- Scoop – Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake – Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
- Finish and cool – Immediately press the remaining white chocolate chips into the tops of the cookies, then let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations and Substitutions
- Use a different cake mix – Vanilla, golden butter, or white cake mix all work well and give slightly different flavor bases.
- Swap the oil – Replace the oil with melted butter for a richer flavor and slightly firmer texture.
- Add chopped nuts – Mix in ½ cup chopped pistachio for added crunch.
- Use different chips – Substitute white chocolate with semi-sweet, dark chocolate, or butterscotch chips.
Tips for Success
- Don’t overbake – The cookies should look slightly underdone in the center when you take them out; they’ll continue to set as they cool.
- Use a cookie scoop – A 2-tablespoon scoop ensures even-sized cookies that bake consistently.
- Add extra chips after baking – I like to add mine after the cookies come out of the oven since white chips tend to brown. Adding them after helps keep their creamy flavor.
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More Easy Cake Mix Cookie Recipes
These cookie recipes all start with a box of cake mix.
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Pistachio White Chocolate Cookies
Ingredients
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.4-ounce) box instant pistachio pudding mix dry mix (do not prepare)
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 1/2 teaspoon almond extract
- 1 1/2 cups white chocolate chips divided
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, combine cake mix, pistachio pudding mix, oil, eggs, and almond extract. Stir until a thick dough forms.
- Fold in 1 cup of white chocolate chips.
- Scoop dough using a 2-tablespoon cookie scoop and place on baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
- Remove from oven and immediately press remaining white chocolate chips into the tops of the cookies.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can add a drop or two of green food coloring if you’d like a brighter green cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.