If you’re looking to wow everyone at your next gathering or simply want a cookie that tastes like a hug, these Creamy Pistachio White Chocolate Cookies are your new go-to treat. Lush with the sweetness of white chocolate, the subtle, nutty pop of pistachios, and a hint of creaminess from instant pudding mix, every bite is supremely soft and melt-in-your-mouth delicious. This is the cookie I make when only the most irresistible, bakery-style results will do, and trust me—friends ask for the recipe every time!

Creamy Pistachio White Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Pistachio White Chocolate Cookies is how a handful of pantry staples team up with a couple of special ingredients to create pure cookie magic. Every single item plays an important part in delivering that perfect chewy texture, gorgeous green hue, and creamy, nutty flavor you won’t forget anytime soon.

Unsalted Butter (1 cup, softened): Provides the rich base that gives these cookies their heavenly, tender crumb.
Granulated Sugar (3/4 cup): Adds classic sweetness and helps crisp up those enchanting edges.
Light Brown Sugar (3/4 cup, packed): Brings depth and a hint of caramel, enhancing softness.
Large Eggs (2): Binds everything together while adding extra moisture and chewiness.
Vanilla Extract (2 teaspoons): Adds warmth and rounds out the flavors beautifully.
All-Purpose Flour (2 1/4 cups): Gives structure, so your cookies keep their pillowy shape.
Baking Soda (1 teaspoon): Helps the cookies rise just the right amount for a soft center.
Baking Powder (1/2 teaspoon): Works with the baking soda for an even rise and fluffy bite.
Salt (1/2 teaspoon): Balances the sweetness and makes the flavors pop.
Instant Pistachio Pudding Mix (1 package, 3.4 ounces): The secret ingredient for color, flavor, and that dreamy creamy texture.
White Chocolate Chips (1 cup): Melty pockets of creamy sweetness in every bite.
Shelled Pistachios, Chopped (3/4 cup): Brings a delightful crunch and bright, nutty flavor throughout the cookies.

How to Make Creamy Pistachio White Chocolate Cookies

Step 1: Prep Your Baking Sheets

Preheat your oven to 350°F (175°C) for that golden cookie finish. Line two baking sheets with parchment paper—this prevents sticking and gives you easy cleanup, so you can spend more time enjoying cookies and less time scrubbing pans.

Step 2: Cream the Butters and Sugars

Grab your largest mixing bowl and beat together the softened butter, granulated sugar, and packed brown sugar. You’re looking for a fluffy, pale mixture—this step whips air into the dough and sets the stage for cookies that are light but still wonderfully tender inside.

Step 3: Add Eggs and Vanilla

One egg at a time, beat them into your mixture. This avoids curdling and gives you perfectly emulsified dough. Follow with a splash of vanilla extract; the aroma alone will make your kitchen smell like happiness.

Step 4: Mix Dry Ingredients Separately

In a second bowl, whisk together flour, baking soda, baking powder, salt, and that magical instant pistachio pudding mix. This ensures even distribution, so every single cookie is kissed with pistachio flavor and vibrant color.

Step 5: Combine Wet and Dry Mixtures

Gradually add your dry mixture into the creamed wet ingredients, mixing slowly until everything is just combined (no over-mixing allowed). This gentle touch guarantees those signature Creamy Pistachio White Chocolate Cookies turn out soft and lush.

Step 6: Fold in White Chocolate Chips and Pistachios

Now for the best part—fold in those creamy white chocolate chips and crunchy chopped pistachios. Stir until they’re evenly distributed, so you discover perfect pockets of creamy, nutty joy in every bite.

Step 7: Scoop and Bake

Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches in between. Bake for 9–11 minutes until the edges are barely golden and the centers look slightly soft—this is the secret to extra creamy cookies!

Step 8: Cool and Enjoy

Let your Creamy Pistachio White Chocolate Cookies cool on the baking sheet for 5 minutes (this finishes the set and gives them signature chew), then transfer to a wire rack. Waiting is tough, but the first bite is worth every second!

How to Serve Creamy Pistachio White Chocolate Cookies

Garnishes

Take your cookies up a notch by sprinkling a few extra chopped pistachios or a drizzle of melted white chocolate over the top while they’re still warm. For a bakery-style look, gently press a couple of white chocolate chips into each cookie right after they come out of the oven.

Side Dishes

These cookies shine with a scoop of pistachio or vanilla ice cream on the side, or even a cozy mug of hot tea or cold milk. For a party platter, try serving them with an assortment of fresh berries for a bright contrast to their creamy, nutty richness.

Creative Ways to Present

For a playful dessert board, stack these Creamy Pistachio White Chocolate Cookies with slices of pound cake, chunks of white chocolate, and piles of extra pistachios. They also make beautiful homemade gifts—just stack and tie with a ribbon in a glass jar, or tuck them into decorative boxes for a sweet surprise.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature for up to five days. To keep them extra soft, pop a slice of sandwich bread into the container—the cookies absorb the moisture, so every bite stays bakery-fresh.

Freezing

These Creamy Pistachio White Chocolate Cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or airtight container. Whenever a cookie craving strikes, grab one and enjoy—no need to thaw for long.

Reheating

If you love that just-baked taste, warm up your cookies in a 300°F (150°C) oven for 3–4 minutes, or microwave for 10–15 seconds. This softens the white chocolate and brings out that creamy, gooey center again.

FAQs

Can I substitute pistachio pudding mix with another flavor?

While pistachio pudding gives the cookies their unique flavor and lovely green tint, you can experiment with vanilla or even white chocolate pudding mixes. Just know you’ll lose that signature pistachio flavor that makes Creamy Pistachio White Chocolate Cookies stand out.

Can I use salted pistachios instead of unsalted?

Absolutely! If you love a little extra salty crunch, salted pistachios can add a delightful contrast to the sweet white chocolate. Reduce the added salt in the recipe slightly to keep the balance just right.

Why do my cookies turn out flat?

If your cookies are spreading too much, double-check your butter wasn’t too soft, and make sure to chill the dough for 15–30 minutes before baking. This helps the cookies hold their lovely, thick shape—especially important for creamy cookies like these.

Can I make the dough ahead of time?

Definitely! You can refrigerate the dough for up to 48 hours before baking, which allows the flavors to deepen. Just bring it to room temperature for 15–20 minutes before scooping and baking.

Are these cookies gluten-free?

The classic Creamy Pistachio White Chocolate Cookies recipe uses all-purpose flour, so they’re not gluten-free. However, you can swap in a good 1-to-1 gluten-free baking flour for a delicious alternative—just check that your pudding mix is also gluten-free.

Final Thoughts

If you’re craving cookies that truly stand out, Creamy Pistachio White Chocolate Cookies deliver every time. They’re soft, rich, and just quirky enough to feel special—perfect for both sharing and solo snacking. Give them a try, and don’t be surprised if this recipe becomes your most-requested treat!

Creamy Pistachio White Chocolate Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 18 reviews

Author: admin
Total Time: 25 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the creamy and rich flavors of these delightful Creamy Pistachio White Chocolate Cookies. With a perfect balance of sweet white chocolate and nutty pistachios, these cookies are sure to be a hit at any gathering or as a special treat for yourself.

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 package (3.4 ounces) instant pistachio pudding mix

Mix-Ins:

1 cup white chocolate chips
3/4 cup shelled pistachios, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pistachio pudding mix.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add Mix-Ins: Fold in the white chocolate chips and chopped pistachios.
Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are lightly golden.
Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

For an extra creamy flavor, add a handful of white chocolate chunks along with the chips.
If you prefer chewier cookies, slightly underbake and let them finish setting on the baking sheet.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American