These Cranberry Pistachio Pudding Cookies are easy to make, and they just melt in your mouth. These are always a massive hit at a cookie exchange!
Pistachio Cookies
With how hectic the holidays can get, sometimes you just need a quick and easy holiday recipe folks will love. These Cranberry Pistachio Pudding Cookies are just it! They’re incredibly easy to make, and they always go over well at Christmas parties, bake sales, and cookie exchanges alike!
Cook’s Tools:
baking sheet
parchment paper OR silicone baking mat
mixing bowl
1 Tablespoon scoop
Cook’s Note – Cranberry Pistachio Pudding Cookies:
- The only way you can ruin these cookies is to overbake them! If you bake them too long, you will lose the soft texture, and they won’t be as green.
- Cookies stored in an airtight container will keep for about 5-7 days.
If you love these pudding cookies, then you’ll want to try some of the pudding cookies below!
More Pudding Cookie Recipes:
- Lemon White Chocolate Pudding Cookies
- Mint Chocolate Pudding Cookies
- Chocolate Chip Pudding Cookies
- Birthday Cake Pudding Cookies
- Pumpkin Pudding Snickerdoodles
Easy Cranberry Pistachio Pudding Cookies
These Cranberry Pistachio Pudding Cookies are easy to make and they just melt in your mouth. These are always a huge hit at a cookie exchange!
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Servings: 30 cookies
Calories: 133kcal
Ingredients
- 1 17.5 oz. pouch Betty Crocker Sugar Cookie Mix
- 1 box 3.9 oz. pistachio instant pudding and pie filling mix
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ cup butter melted
- 2 large eggs
- 2-3 drops green food coloring optional
- 1 cup dry roasted and salted pistachio nuts chopped
- ½ cup dried cranberries chopped
- ½ cup white chocolate chips
Instructions
- Move oven rack to middle position and preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or nonstick silicone baking mats; set aside.
- In a large bowl whisk together cookie mix, pudding, flour, and salt. Add melted butter and eggs and stir with wooden spoon until combined. If using add in food coloring, one drop at a time until the desired color is reached. Add pistachios, cranberries, and white chocolate chips and mix until evenly distributed.
- Use a 1-tablespoon scoop to scoop dough onto prepared baking sheets. Bake for 8-10 minutes or until just set around the edges. They will not look done but take them out and let them sit on the pan for about 5 minutes.
- Move cookies to wire rack to cool completely.
Video
Nutrition
Serving: 1cookie | Calories: 133kcal | Carbohydrates: 18.12g | Protein: 1.62g | Fat: 6.44g | Cholesterol: 21mg | Sodium: 262mg | Potassium: 59mg | Fiber: 0.6g | Sugar: 3.5g | Vitamin A: 250IU | Calcium: 10mg | Iron: 0.4mg
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Jane Toomajanian says
These look really good! I want to try, but maybe substitute the green food coloring with a tablespoon or so of matcha tea powder.
Jillian says
That will work!
Christina | Christina's Cucina says
I love cranberry and pistachios together. These two ingredients are so healthy, too! Unfortunately, my daughter is allergic to tree nuts 🙁
Sandi says
These may be my new favorite cookies! I love the video!
Neta Livne says
OMG!! This looks incredible and I can’t wait to try the recipe out!
Emma @ Supper in the Suburbs says
I do love a shortcut or two at christmas. Who knew you could use box mix to make cookies!
Jacqueline Meldrum says
Those look wonderful, just perfect for Christmas Day. Have a fabulous Christmas.
Patty says
I made this recipe as is except I cut mini marshmallows in half and added in place of white chocolate. Turned out awesome and the marshmallows added a little goo to it. My husband can’t stop talking about it