These pistachio pudding cookies are tender, soft, and chock full of chopped pistachios and white chocolate chips. The secret ingredient is instant pistachio pudding mix, which adds flavor and even turns the cookie green! If they weren't great enough, these cookies are also completely freezer-friendly.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Use your stand mixer or hand mixer to cream together the butter, sugar, and brown sugar until light and fluffy (about 3 minutes at medium-high speed). Stop to scrape down the sides and bottom of the bowl as needed. Add in the eggs, one at a time, and mix between each one. Then add the vanilla and almond extract and beat until combined.
1 cup butter, ½ cup sugar, ½ cup light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract
Add the salt, baking soda, and instant pistachio pudding mix and mix until thoroughly combined.
½ teaspoon salt, 1 teaspoon baking soda, 3.4 oz instant pistachio pudding mix
Gradually add in the flour in small increments, mixing slowly until combined. The dough should have a texture similar to playdough, and not be stiff or crumbly.
2¼ cups all-purpose flour
Use a silicone spatula to stir in the chopped pistachios and white chocolate chips until evenly distributed.
½-¾ cup pistachios, 1½ cups white chocolate chips
Use a cookie scoop (or measuring spoon) to drop heaping tablespoons onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake in the oven at 350°F (175°C) for 8-10 minutes, or until the tops have set and the edges are beginning to turn golden.
Remove the cookies from the oven and allow them to cool for a few minutes before moving them to a wire rack to finish cooling.
Your cookies are done when the edges are just beginning to turn a golden brown color, don't overbake them!
For bigger cookies, use a large 1½-inch cookie scoop and bake for 10-12 minutes.
The pistachio pudding mix colors the cookies a light green color. However, you can add in a drop or two of green food coloring if you want to enhance the color!
For an extra effortless pistachio cookie, you can use store-bought sugar cookie mix or Bisquick and just add in the pudding mix, pistachios, and white chocolate chips!
To store: Keep cookies in an airtight container at room temperature for 3-4 days.
To freeze cookie dough: Unbaked cookie dough can easily be frozen. Simply portion it into balls and place onto a baking sheet. Pop them in the freezer for a few hours and then transfer the dough balls into a Ziploc bag. They can be frozen for up to 3 months.
To bake thawed dough: When ready, move the frozen cookie dough to the fridge and allow it to thaw overnight. Then, bake as directed.
To bake from frozen: Bake as directed, but add a couple of minutes to the baking time.