This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

If you love pistachio’s, then you need to make these Pistachio Cookies. All you need is a few ingredients for a thick and chewy cookie.

Pistachio Cookies on a wire rack
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Pistachio Cookies make the best holiday cookies. We have made them for St Patrick’s Day and for Christmas for the perfect treat. The crunchy texture of the pistachios mixed with the white chocolate chips make the best sweet and salty flavor.

These cookies are loaded with flavor and we love the green color which adds the perfect touch to this cookie recipe. If you are making these for St Patrick’s Day, you may also love these Lucky Charms Cookies.

Why This Recipe Works

We love to celebrate the holidays with delicious desserts. These cookies combine my love for pistachios and amazing pistachio flavor. They are perfect for any occasion and made with simple ingredients.

Take these cookies to your next family gathering or cookie swaps for a crowd pleasing cookie.

Ingredients 

Pistachio Cookies ingredients butter, brown sugar, sugar, eggs, pistachio pudding, vanilla extract, flour, baking soda, salt, food coloring, white chocolate chips, pistachios
  • Unsalted Butter softened
  • Light Brown Sugar 
  • Granulated Sugar 
  • Large Eggs
  • Instant Pistachio Pudding Mix (3.4 ounces, dry, not prepared) 
  • Vanilla extract 
  • bakiAll Purpose Flour 
  • Baking Soda 
  • Salt 
  • Green Food Coloring (optional) 
  • White Chocolate Chips 
  • Crushed Pistachios 

Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.

Variations Ideas

  • Chocolate Chips – We used white chocolate chips but you can also use milk chocolate chip or dark chocolate chips.
  • Flour – Feel free to swap the flour with almond flour.
  • Extract – You can also use almond extract instead of vanilla extract to make these cookies.

Step by Step Instructions 

  • Step 1 – Preheat the oven to 350 degrees Fahrenheit.  
combining the dry ingredients together

Step 2 – Stir together the flour, pudding mix, baking soda and salt. Set aside.

combining the butter and sugars together in a bowl

Step 3 – Beat the butter and both sugars together in a large bowl with a stand up mixer or hand held mixer until the mixture is creamy and light.

Add eggs and vanilla extract to butter mixture,

Step 4 – Add in the eggs and vanilla extract.  Mix until all the ingredients are combined.

Mix dry ingredients and wet ingredients together and add in green food coloring

Step 5 – Gradually add the flour mixture into the egg mixture until just combined.  Be careful not to over mix. Add in green food coloring until the dough is a deeper green color.  

add chopped pistachios and chocolate chips into cookie batter

Step 6 – Gently stir in the white chocolate chips and chopped pistachios into the cookie batter by hand.

Drop the cookie dough onto baking sheet

Step 7 – Drop the cookie dough by rounded tablespoons onto a baking sheet.  Bake for 10-12 minutes until the cookies are slightly golden brown around the edges.

  • Step 8 – Remove the cookies from the oven.  Press a few additional white chocolate chips into the tops of the cookies while they are warm.  
  • Step 9 – Let them sit on the baking sheets for 5 minutes and then transfer the cookies to a wire rack to cool completely.

Recipe Tips

  • Combining Ingredients – Combine the ingredients with a stand mixer or a hand mixer for best results. But make sure to not overmix the cookie dough as it could cause it to be dry.
  • Measuring Ingredients – Make sure to measure ingredients correctly. If you add to much flour it could mess up the texture of the cookies.
  • Line Baking Sheet – For best results, line baking sheet with parchment paper. This helps for serving the cookies and makes cleanup a breeze.
  • Scooping Cookie Dough – We recommend using a cookie scoop to scoop the cookie dough balls. This helps the dough to be even and they bake about the same time.
  • Salted Pistachios – To ground pistachios use a food processor for best results.
Pistachio Cookies stacked

Frequently Asked Questions

How to Store Leftovers

Store the leftover cookies in an airtight container at room temperature for up to 4-5 days.  Keep a piece of bread in the container with the cookies to keep them moist.

Can you Freeze Cookies?

Yes, you can freeze these cookies. Place in a freezer safe container or zip lock bag and freeze for up to 3 months.

Pistachio Cookies

If you make these Pistachio Cookies Recipe, please leave us a comment or a star review. We love hearing from you.   

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Pistachio Cookies

5 from 1 vote
If you love pistachio's, then you need to make these Pistachio Cookies. All you need is a few ingredients for a thick and chewy cookie.
Prep Time 15 minutes
Cook Time 10 minutes
Cool 5 minutes
Servings 24
Cuisine American
Course Dessert
Calories 201

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Stir together the flour, pudding mix, baking soda and salt. Set aside.
  • Beat the butter and both sugars together in a large bowl with a stand up mixer or hand held mixer until the mixture is creamy and light.
  • Add in the eggs and vanilla extract.  Mix until all the ingredients are combined.
  • Gradually add the flour mixture into the egg mixture until just combined.  Be careful not to over mix. Add in green food coloring until the dough is a deeper green color.
  • Gently stir in the white chocolate chips and crushed pistachios into the cookie batter by hand.
  • Drop the cookie dough by rounded tablespoons onto a baking sheet.  Bake for 10-12 minutes until the cookies are slightly golden brown around the edges.
  • Remove the cookies from the oven.  Press a few additional white chocolate chips into the tops of the cookies while they are warm.
  • Let them sit on the baking sheets for 5 minutes and then transfer the cookies to a wire rack to cool completely.

Recipe Notes

Store the leftover cookies in an airtight container at room temperature for up to 4-5 days. 
Keep a piece of bread in the container with the cookies to keep them moist.

Nutrition Facts

Calories 201kcal, Carbohydrates 22g, Protein 3g, Fat 12g, Saturated Fat 7g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Trans Fat 0.3g, Cholesterol 36mg, Sodium 170mg, Potassium 76mg, Fiber 1g, Sugar 13g, Vitamin A 269IU, Vitamin C 0.2mg, Calcium 29mg, Iron 1mg

Pin This Now to Remember It Later

Pin Recipe

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating