I love making these pistachio pudding cookies when I want something quick, soft, and full of flavor without much effort. I rely on a yellow cake mix and instant pistachio pudding to create a chewy texture with a light nutty taste, and the white chocolate chips add a creamy sweetness that balances everything perfectly. This recipe is simple, reliable, and always a hit.
Why You’ll Love This Recipe
I like this recipe because it comes together in minutes and doesn’t require complicated steps or special equipment. I enjoy how the pudding mix keeps the cookies moist and tender, even days after baking. I also appreciate how easy it is to customize the flavor or texture with small changes.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 box (15.25 ounces) yellow cake mix
1 box (3.4 ounces) instant pistachio pudding mix (dry, not prepared)
1/2 cup canola or vegetable oil
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups white chocolate chips, divided
Directions
I begin by preheating the oven to 350°F and lining two baking sheets with parchment paper. In a large bowl, I combine the yellow cake mix, pistachio pudding mix, oil, eggs, and almond extract. I stir everything together until a thick, uniform dough forms.
Next, I fold in 1 cup of the white chocolate chips. I scoop the dough using a 2-tablespoon scoop and place each portion about two inches apart on the prepared baking sheets. I bake the cookies for 10 to 12 minutes, until the edges are set and the centers still look slightly soft.
As soon as I take the cookies out of the oven, I press the remaining white chocolate chips into the tops. I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Servings And Timing
I usually get about 22 cookies from this recipe. Preparation takes around 5 minutes, baking takes about 10 minutes, and the total time is approximately 15 minutes.
Variations
I sometimes use vanilla or white cake mix instead of yellow cake mix for a slightly different base flavor. When I want a richer taste, I replace the oil with melted butter. I also like adding about 1/2 cup of chopped pistachios for extra crunch or swapping the white chocolate chips for dark or semi-sweet chocolate chips.
Storage/Reheating
I store these cookies in an airtight container at room temperature, where they stay fresh for up to 5 days. For longer storage, I freeze the baked cookies in a freezer-safe container for up to 3 months and let them thaw at room temperature. If I want them extra soft, I warm them in the microwave for a few seconds.
FAQs
Can I use a different type of oil?
I usually stick with vegetable or canola oil, but any neutral-flavored oil works well.
Do I need to chill the dough?
I never chill this dough because it bakes perfectly right after mixing.
Why are my cookies very soft?
I find that the pudding mix creates a softer texture, which is exactly what makes these cookies chewy and tender.
Can I add food coloring?
I sometimes add a drop or two of green food coloring if I want a brighter color, but it’s completely optional.
Can I freeze the dough?
I prefer freezing the baked cookies, but I can freeze scooped dough portions and bake them later with a slightly longer bake time.
Conclusion
I keep this pistachio pudding cookie recipe on repeat because it’s fast, easy, and consistently delicious. I love how soft and chewy the cookies stay, and how simple ingredients create such a unique flavor. It’s a recipe I always enjoy making and sharing.
These Pistachio Pudding Cookies are soft, chewy, and bursting with nutty flavor thanks to instant pistachio pudding mix and yellow cake mix. White chocolate chips add creamy sweetness, making them an easy and irresistible treat for any occasion.
