Pistachio Cookies with Dark Chocolate and Sea Salt
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These soft Pistachio Pudding Cookies are the perfect balance of buttery, chewy goodness with dark chocolate chunks and crunchy pistachios. A sprinkle of sea salt enhances the rich flavor, making these cookies a sweet and salty treat you won’t be able to resist!
Craving more pudding cookies? Try our Soft Baked Sprinkle cookies for a heavenly treat, or fall in love with the irresistible Oreo Pudding Cookies.
Have you ever tried adding pudding mix to your cookies? If not, you’re missing out! If you love soft cookies and pistachios, these pistachio cookies are a must-try. The pudding mix not only gives them amazing flavor and moisture but also keeps them soft from the first bite to the very last!
Table of Contents
Why You’ll Love This Pistachio Cookie Recipe
- Soft & Chewy – Thanks to the pudding mix, these cookies stay perfectly soft until the last bite.
- Sweet & Salty Perfection – Dark chocolate chunks, crunchy pistachios, and a hint of sea salt create the ultimate flavor balance.
- Easy to Make – Simple ingredients and no complicated steps make these a breeze to whip up.
- Perfect for Any Occasion – Their pretty green color makes them great for holidays like St. Patrick’s Day, Easter, or Christmas.
If you’re a big fan of pistachios, I know you’ll love these pistachio pudding cookies.
The addition of dark chocolate chips and a sprinkle of sea salt….makes them hard to resist.
Recipe Tip
Why add pudding mix to cookies? Pudding mix makes cookies softer and chewier by adding cornstarch, which helps lock in moisture and keeps them tender. Plus, it brings a subtle boost of flavor (pistachio in this case) based on the flavor of pudding you choose.
Ingredients You’ll Need
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- all-purpose flour
- 3.4 ounce box instant pistachio pudding mix
- baking soda
- salt
- light brown sugar, packed
- granulated sugar
- unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- dark chocolate chips
- chopped pistachios
- sea salt
Kitchen Tip
Let me share a little tip about the pistachios. You can, of course, buy them in the shell and shell them yourself, but that’s going to take a while.
Do yourself a favor and splurge on the no shell pistachios . Then use a nut chopper to chop them in no time. If you don’t have a nut chopper, you’ll need a good sharp knife to chop them.
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Pistachio Cookies
You can certainly opt to leave the pistachios out of the cookies, as the pistachio pudding will give them flavor, but the added crunch and flavor of the nuts is worth it!
The soft pistachio pudding cookie with dark chocolate chips sprinkled with sea salt is the perfect combination.
Easy Instructions For Pistachio Cookies
- In a bowl, mix flour, pudding mix, baking soda, and salt. In another bowl, cream butter and sugars. Add egg and vanilla, and beat until smooth.
- Gradually stir in the dry ingredients, then fold in chocolate chips and pistachios. Refrigerate the dough for 30 minutes.
- Preheat oven and line cookie sheets with parchment paper or a silicone mat. Use a 1 tablespoon cookie scoop and roll dough into balls, press together if needed, and place on the sheet. Sprinkle with sea salt.
- Bake until set but not browned. Cool on the sheet for a few minutes before transferring to a wire rack.
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
This recipe makes about 30 cookies. Be warned though, you may want to make a double batch because they’ll disappear quickly.
These Pistachio Pudding Cookies are sure to become a new favorite in your cookie rotation. With their perfect balance of soft texture and delicious flavor, they’re impossible to resist!
Pistachio Cookies with Dark Chocolate and Sea Salt
A soft pudding cookie that is sure to become a family favorite!
Ingredients
- 1⅔ cups all purpose flour
- 1 (3.4 ounce) box instant pistachio pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¾ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 1 cup dark chocolate chips
- ½ cup chopped pistachios
- sea salt
Instructions
- In a large bowl, whisk together flour, pudding mix, baking soda and salt and set aside.
- Cream sugars and butter together using an electric mixer until light and fluffy.
- Add egg and vanilla and beat until well blended.
- Gradually add dry ingredients and mix on low just until combined.
- Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.
- Preheat oven to 325F. Line cookie sheets with parchment paper or silicone baking mat.
- Roll cookie dough into 1½-inch balls (I like to use a 1 tablespoon cookie scoop) and place on prepared cookie sheet. (dough will be dry, press together to form ball). Sprinkle each cookie with sea salt.
- Bake for 11-13 minutes or just until they are set. Remove from oven if you see any brown on the edges.
- Cool on baking sheet for several minutes before moving to a wire rack.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 117mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 2g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
More Pistachio Recipes You May Want to Try
- Double Chocolate Cherry Pistachio Energy Bars
- Pistachio Thumbprint Cookies
- Pistachio Gelato
- Oreo Mint Pistachio Ice Cream Pie
- Pistachio Baklava
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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These look ridiculously delicious!! I love the color, too! Definitely trying these out for out next get together with family and friends 🙂
hadn’t thought to use pudding mix in cookies, even though i’ve added it to cake! love that you added chopped pistachios too for even more nuttiness (:
These look amazing! I’m definitely going to try them 🙂 Maybe even throw in some dried cranberries. Thanks for the recipe!
I rarely eat cookies (let alone make them) but I saw this recipe and was intrigued. I made a batch this evening and WOW–they did not disappoint! I love the sweet and salt combo! Great recipe! This one’s a keeper!
My boyfriend loves pistachios and dark chocolate so I knew this cookie would be perfect. I measured everything out exactly. I even used a scale to measure out the dry ingredients. My dough was extremely dry and crumbly and they did not spread at all. I got scared so I left them in the oven for longer. Then I tried a batch at a higher temperature. Then I tried the batch at the correct time. Basically I got a ball rather than a cookie. He still ate a bunch and said they were good but I don’t no why they didn’t spread. 🙁 I feel like there wasn’t enough butter or egg to moisten the dough. Do you have any recommendations?
Nutritional info?
just added it to the recipe card