The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Pistachio Pudding Cookies are easy to make and melt in your mouth. These are always a massive hit at a cookie exchange!
It costs approximately $10.14 to make these cookies. The recipe makes thirty cookies for about $0.33 per cookie.
If you love pudding cookies, you will also want to try these Lemon White Chocolate Pudding Cookies and Pumpkin Snickerdoodles Cookies with Cinnamon Chips.
Pistachio Pudding Cookies
With how hectic the holidays can get, sometimes you 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 always go over well at Christmas parties, bake sales, and cookie exchanges!
Calling all pistachio lovers! These Pistachio Pudding Cookies are soft, flavorful, chewy, and a festive treat that is fun during the Christmas season but also for St. Patrick’s Day or any other time of the year.
I love how simple this recipe is. A cookie mix is a secret to making these cookies come together quickly. The added flavor from the pistachio Jello puts them over the top!
Ingredients and Estimated Cost
Per Serving Cost: $0.33
Recipe Cost: $10.14
- 1-17.5 ounce pouch Betty Crocker Sugar Cookie Mix – $2.47
- 1 box-3.9 ounce pistachio instant pudding and pie filling mix – $1.05
- ¼ cup all-purpose flour – $0.05
- ½ teaspoon salt – $0.01
- ½ cup butter – $1.12
- 2 large eggs – $0.74
- 2-3 drops green food coloring – $0.01
- 1 cup dry roasted and salted pistachio nuts – $3.24
- ½ cup dried cranberries – $0.70
- ½ cup white chocolate chips – $0.75
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in November 2022.
How To Make Pistachio Pudding Cookies
- Preheat the oven to 350 degrees F, and then line two cookie sheets with parchment paper.
- Next, whisk together the cookie mix, pudding, flour, and salt.
- Then, add the melted butter and eggs and stir with a wooden spoon until combined.
- Add in the food coloring one drop at a time until the desired color is reached. Then stir in the pistachios, cranberries, and white chocolate chips.
- Using a one-tablespoon scoop, scoop the dough onto the baking sheets.
- Bake for eight to ten minutes.
- Finally, let the cookies cool for five minutes before moving them to a wire rack to cool completely before serving.
***For complete recipe instructions, see the recipe card below.
- Feel free to leave out the cranberries and white chocolate chips.
- Instead of chopped pistachios, you can use chopped walnuts or pecans.
- Sometimes I add a Tablespoon of orange zest to the cookies for an extra flavor boost.
SERVE: 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.
STORE: Cookies stored in an airtight container will keep for about 5-7 days.
FREEZE: Place the cookies in a freezer-safe container and freeze them for 4-6 months.
THAW: Thaw for 2-3 hours at room temperature.
See my storage tips for more information, but to keep cookies soft, you want to store them in an airtight container.
These Pistachio Pudding Cookies take eight to ten minutes to bake at 350 degrees F. However, each oven is slightly different, so keep an eye on them during baking.
There are a couple of reasons your cookies could be flat and greasy. One reason is too much butter. The next issue could be not having enough flour. So be sure to double-check your measurements before mixing them into the cookie dough.
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- Cut Out Sugar Cookies
- Christmas Chocolate Chip Cookies
- Soft Gingerbread Cookies
- Easy Peppermint Bark Cookies
- Chocolate Covered Cherry Cookies
- Dark Chocolate Cherry Cookies with Almonds
- Loaded Peppermint Cookies
- Old Fashioned Icebox Cookies
Pistachio Pudding Cookies
- 17 oz pouch Betty Crocker Sugar Cookie Mix
- 3.9 oz box pistachio instant pudding
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ cup salted 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
PREP OVEN AND COOKIE SHEETS:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F.
- Line 2 cookie sheets with parchment paper or nonstick silicone baking mats.
MAKE COOKIE DOUGH:
- Whisk together cookie mix, pudding, flour, and salt in a large bowl.
- Add melted butter and eggs and stir with a wooden spoon until combined.
- If using, add in food coloring, one drop at a time, until the desired color is reached.
- Next, add pistachios, cranberries, and white chocolate chips and mix until evenly distributed.
BAKE AND COOL COOKIES:
- 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 a wire rack to cool completely, about 45 minutes.