Pistachio Cookie Recipe

Pistachio Pudding Mix is added to this Pistachio Cookie Recipe to give a nice flavor, texture, and color. The addition of chocolate chips adds a nice touch that brings together all the flavors to make a wonderfully delicious cookie.

The light green color works well for Christmas, Easter or St. Patricks Day. If you need a more intense green for your pistachio cookie, then you can add some green food coloring to achieve the color you are looking for.

Pistachio Cookie Recipe

Pistachio Cookie Recipes

Pistachio Cookie Recipes


  • 3¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 small package (3.4 ounces) instant pistachio pudding mix
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • ¼ cup toasted pecans, chopped
  • 1 cup semi-sweet chocolate chips


Toasting Pecans:

  1. Preheat oven to 350 degrees F and place rack in center of oven.
  2. Place the pecans on a baking sheet and toast for 8-10 minutes, or until lightly brown and fragrant. Watch them carefully, they can burn easily.
  3. Let nuts cool and then chop coarsely. Set aside.


  1. If you are going to bake two sheets of Pistachio Cookies at a time, then arrange the racks in your oven to divide it into thirds. For baking with one sheet at a time, put one of the oven racks in the center of the oven.
  2. PREHEAT oven to 350°F.
  3. Lightly grease baking sheets. (cooking spray works well)
  4. In a medium bowl, combine Flour, Baking Powder, Salt and Pudding Mix; whisk together to mix. Set aside.
  5. In a large bowl, cream together the Sugar and Butter until thick and creamy. Stop to scrape down sides of the bowl with a rubber spatula as you go along.
  6. Add eggs, one at a time, beating well after each addition.
  7. Stir in Milk and Vanilla Extract.
  8. Add sifted flour mixture from step 4; stir until mixed. The dough will get quite stiff.
  9. Stir in Chocolate Chips and Nuts. If the dough is too stiff to stir then add a few more tablespoons of milk until it loosens up a bit. The texture of the cookie dough should be like play dough.
  10. Drop by rounded tablespoon 1 inch apart onto greased baking sheets.
  11. Bake 10 to 12 minutes or just until cookies are set and edges are very lightly browned. If you are baking two sheets at a time, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with one sheet at a time then rotate the pan halfway through the cooking time. This will ensure that the cookies cook more evenly.
  12. Remove to wire racks to cool completely.

Makes 3 – 4 dozen cookies

See Also Eggless Cookie Recipes

Peanut Butter Cookie Recipes

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