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Pistachio Cookies with Cream Cheese

Cream cheese and pistachio cookies are among my most requested recipes. They’re a total crowd-pleaser! The outside is crispy, but the interiors are chewy, delicious, rich, velvety, and flavorful!

Close up of the chocolate dipped green cookies on a white plate with other the rest on a bigger plate in the background
Photo Credit: Dishes Delish.

“What is IN these?”

I hear that when I bring these cookies anywhere. I’m known in my family for my cookies (and my cocktails). So, when people ask what is in them, and they inevitably do, I say, “Cream cheese.” That explains the texture and subtle taste.

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There have been times when I’ve made five or six different types of cookies and brought them to some function, usually around the holidays. I always start making only one kind, then add another type for variety, and it snowballs from there. It’s a sickness, I think.

Wait! A variety of yummy cookies? No! Not a sickness: a necessity! Especially if it includes these moist, flavorful, soft cream cheese pistachio pudding cookies.

Update:  The last few times I’ve bought pistachio pudding mix, I’ve had to buy instant.  There isn’t any noticeable difference in the taste of these delicious cookies, so feel free to use instant in these wonderful pistachio cookies.

Fun fact: Did you know that pistachios aren’t considered nuts? They are edible seeds from the pistachio tree fruit.

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Helpful tips

  • You may use instant if you can’t find regular pistachio pudding mix. Of course, I prefer the regular kind.
  • Take the butter out for at least an hour before making the cookies. You want it to be soft and at room temperature. I usually take the butter out the night before (unless it’s summertime).
  • There is no need to remove the cream cheese from the refrigerator before making the cookies, as it is already soft.
  • After placing the butter into the mixing bowl, cut into pats with a butter knife for easier mixing. I do use salted butter, but you can substitute it with unsalted butter.
  • Do not overmix the dough.
  • Use raw, unsalted pistachios as you don’t want a salty cookie. If you can’t find unsalted, one of my readers, Dawn, told me she rinsed the salt off the pistachios and let them dry out overnight! Thanks for the tip, Dawn.
  • These pistachio cookies take longer to bake than the average cookie, so be patient as the outside will be a little crispy with a soft inside.
  • I like to dip some of these cookies in melted chocolate. People like them both ways, but I always like giving them a choice.
  • These cookies freeze well and can be eaten within a few minutes of being removed from the freezer.
  • I don’t use green food coloring in these cookies as the pistachio pudding mix has some in there, but use a few drops if you want them to be really green.
A hand holding a pistachio cookie with a bite out of it held over a plate of cookies
Photo Credit: Dishes Delish.

How to make pistachio cookies

Step one

Preheat oven to 350 degrees Fahrenheit.

Step two

Gather the ingredients – softened butter, cream cheese, sugar, and an egg. (A)

Step three

Place sugar, butter, and cream cheese in a stand mixer. (B) Mix until combined.

Left - Cream cheese on a green plate, butter, sugar and an egg for the cookies. Right - Overhead view of butter, cream cheese and sugar in the mixer
Photo Credit: Dishes Delish.

Step four

Add the large egg and vanilla extract and mix until creamy. (C)

Step five

Add the dry ingredients – a box of pistachio pudding mix, all-purpose flour, baking powder, and salt. (D)

Left - Butter, cream cheese and sugar mixed together in the mixer. Right - Pistachios in a blue bowl, pudding mix, baking soda and flour
Photo Credit: Dishes Delish.

Step six

Stir in chopped pistachios. (E)

Step seven

Take a medium cookie scoop, scoop the cookie dough into balls, and place them on baking sheets (16 balls per sheet). (F)

Left - A glass bowl with the cookie batter in it. Right - Balls of cookie dough on a cookie sheet with the glass bowl of dough behind it
Photo Credit: Dishes Delish.

Step eight

Bake for 15 minutes. They should be a little soft to the touch and slightly browned on the edges.

Step nine

Wait 5 minutes before removing from the cookie sheet to a wire rack.

Green nut cookies cooling on a wire rack
Photo Credit: Dishes Delish.

Aren’t they so cute? I love these little balls of happiness.

Step ten

This part is optional. Melt 1/2 cup of bittersweet chocolate chips in a microwave. I heat them for 30 seconds, checking and stirring after each round. (It took my microwave three rounds, or 1 minute 30 seconds, to melt the chocolate completely.) Once melted, dip some of the cookies in the chocolate.

Overhead view of the cookies, some that have been dipped in chocolate
Photo Credit: Dishes Delish.

Step eleven

If you decide to dip some cookies, place them on a separate dish and stick them in the freezer for 5 – 10 minutes to set the chocolate.

Chocolate dipped pistachio cookies on a plate with other in the back not dipped
Photo Credit: Dishes Delish.

I hope you enjoyed this pistachio cookies recipe!  These cookies are the best!

Please feel free to leave me a comment.  What is your favorite cookie?

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

Hand holding one of the cream cheese pistachio cookies with a bite taken out of it

Pistachio Cookies

These cookies are so soft, moist and delicious cookies!  They are my most popular cookie.
4.90 from 77 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cookies, cream cheese cookies, pistachio cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 36 cookies
Calories: 143kcal

Ingredients

  • 1 cup butter (2 sticks, softened and cut into pats)
  • 8 ounce package cream cheese
  • .75 cups white sugar
  • 1 egg
  • 1.5 teaspoons vanilla
  • 2.25 cups flour (all purpose white flour)
  • 1 teaspoon baking powder
  • .50 teaspoon salt
  • 3.4 ounce package pistachio pudding mix (regular, but if you can't find regular, it's okay to use instant)
  • 1/2 cup chopped pistachios

Optional

  • .50 cup chocolate chips

Instructions

  • Preheat oven to 350 degrees and get cookie or baking sheets.
  • Cream butter, cream cheese, and sugar in a mixer until combined.
    1 cup butter, 8 ounce package cream cheese, .75 cups white sugar
  • Add egg and vanilla and beat until mixed.
    1 egg, 1.5 teaspoons vanilla
  • Add flour, baking powder, pistachio pudding mix, and salt and mix until combined.
    2.25 cups flour, 1 teaspoon baking powder, 3.4 ounce package pistachio pudding mix, .50 teaspoon salt
  • Stir in pistachios – the batter will be hard to stir.
    1/2 cup chopped pistachios
  • Use a medium cookie scoop and place dough balls on the cookie sheets – 16 per sheet.
  • Bake in the middle of the oven for 15 min; check after 12 minutes – as we all have different ovens. They should be slightly soft to the touch and lightly browned on the edges. Let them rest on a cookie sheet for 5 minutes before removing them to the wire rack.
  • Optional:  If dipping some of the cookies in chocolate, melt chocolate in microwave for 30 second intervals, stirring after each 30 seconds.  My chocolate took 1 minute 30 seconds to melt.
    .50 cup chocolate chips
  • Eat, smile, and enjoy.
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Notes

Update:  The last few times I’ve bought pistachio pudding mix, I’ve had to buy instant.  There isn’t any noticeable difference to the taste of these delicious cookies, so feel free to use instant in these wonderful pistachio cookies.

Helpful tips

  • If you can’t find regular pistachio pudding mix, you may use instant. Of course, I prefer the regular kind.
  • Take the butter out for at least an hour before making the cookies. You want it to be soft and at room temperature. I usually take the butter out the night before (unless it’s summertime).
  • There is no need to take the cream cheese out of the refrigerator prior to making the cookies as it is soft already.
  • After placing the butter into the mixing bowl, cut into pats with a butter knife for easier mixing. I do use salted butter, but you can substitute it with unsalted butter.
  • Do not overmix the dough.
  • Use raw, unsalted pistachios as you don’t want a salty cookie. If you can’t find unsalted, one of my readers, Dawn, told me she rinsed the salt off the pistachios and let them dry out overnight! Thanks for the tip, Dawn.
  • These pistachio cookies take longer to bake than the average cookie, so be patient as the outside will be a little crispy with a soft inside.
  • I like to dip some of these cookies in melted chocolate. People like them both ways, but I always like giving them a choice.
  • These cookies freeze well and can be eaten within a few minutes of being removed from the freezer.
  • I don’t use green food coloring in these cookies as the pistachio pudding mix has some in there, but use a few drops if you want them to be really green.

Nutrition

Serving: 2cookies | Calories: 143kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 258mg | Potassium: 58mg | Sugar: 13g | Vitamin A: 170IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 0.5mg
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Originally published September 2016.

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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162 Comments

  1. These cookies are so delicious! And the cream cheese makes their texture wonderfully dense and chewy. They’re the dumpling of cookies!

        1. Awww. Sorry to hear that, Maria. In my experience, I haven’t served these to anyone who doesn’t love them. It’s probably a taste thing!

          1. I am not a professional baker or food critic. I’m simply sharing my experience. The recipe did not live up to my palate’s expectations, either. The cookie looked better than in tasted. It was too dense and bland. However, the recipe is a great idea, and I was NOT about to give up on it! I made my own adjustments, and now it meets my palate’s approval! It only took me three more batches before I got it. I added ¼ cup more sugar, added ½ cup more chopped pistachios, reduced the flour to 1¾ cup, added ½ tsp. more baking powder, and used two 3.4 ounce boxes of Jello brand instant pistachio pudding mix, instead of one. I bought my pistachios (in bulk from Winco) which had sodium, but not too much; and I still added the salt to the batter. I used Almond Bark to dip the BOTTOMS of my cookies, so each bite would have chocolate. Now I can’t stop eating them! Don’t give up on this wonderful recipe! Feel free to tweek it to meet your tastebud’s expectations 🙂

          2. I saw your photo on Pinterest and they looked yummy. I’m glad you didn’t give up on these cookies. When I first made these I used 2 pudding mixes but hubby found them too ‘something’ so I kept it at 1 box. I love when people tweak my recipes and let me know how they changed it. Thanks for taking the time to comment as I do appreciate it. And I love the addition of almond bark on the bottoms! Yum.

        1. Hi Sandra, I know a lot of countries don’t have pistachio pudding mix. I have found a website for instant pudding – https://www.thriftyfun.com/Copycat-Instant-Pudding-Recipe.html. You will only need 3.4 ounces of the instant pudding. Not sure how you can mimic pistachio flavor other than putting more pistachios in the recipe or as one of my readers mentioned, adding a teaspoon of almond flavoring. I wish I had a better answer for you. Although, you may be able to find the pistachio pudding on Amazon. Let me know how they came out if you make it.

    1. I love pistachio too! And I’m all for the chocolate dipped ones. My hubby prefers the cookies plain. Thank you Krissy!

    2. Made these during the holidays. WOW🤩🤩🤩. Great hit with my family & friends. My daughters & hubby keep harrassing me to make them again… super cookies

      1. Thanks so much Louisetta. My cousin stalks me until I make them for her. I’ve pointed out the recipe dozens of times, but she loves a no-hands-on approach!! 🙂

  2. OK, so when I saw the first picture of these decadent delights, I was totally drooling out of one side of my mouth…and then when I saw the picture of them dipped in chocolate, I started drooling from the other side too. 😉 OMG! I NEED to try these! Amazing! 🙂

          1. Angela, I find it at my local grocery store, but I usually have to really look for it and it isn’t readily available all the time. Your store may not carry it. It’s okay to use instant. In fact, I had to just recently and didn’t notice any taste difference.

    1. Thank you. I’ve made these cookies often and they are always a hit!

      I’m thinking of making a lemon version of this cookie with lemon pudding and lemon zest. Maybe dipping them in some white chocolate.

      1. I’m so glad Helen that you’ve enjoyed them. Lemon will work. I’ve made them but haven’t blogged about it….yet. 🙂 Thanks for your comment.

      1. I’ve never made it with homemade pistachio pudding. I’m thinking it would work, you’d just have to adjust the “liquids” not sure how. I’ll have to do some recipe development about it. Let me know how it went if you do try it with homemade.

        1. Instead of the pudding mix? I’m not sure you would get the same results texture wise and definitely not taste wise. I’d say if you want to take that chance Sherri go for it, but only use 3.4 ounces of the mix. Let me know how it goes.

          1. Hehe. I wouldn’t, Christy but everyone has different tastes. 🙂 I’m curious how they came out.

  3. These cookies are adorable. And I love how easy they are to make. Will definitely give these a try this holiday season.

  4. These sound wonderful and such a pretty color. I love that you have both plain and the option to dip in chocolate! That color is prefect for the holidays!

  5. Love the colour of these cookies. Pistachios are so delicious. These would look awesome on the holiday treat trays. The guests would gobble these up.

  6. The pastel green of these cookies looks so pretty against the dark chocolate! LOVE this recipe and cannot wait to try! They will make a great addition to my cookie platter!

  7. Oh, I love anything pistachio!!! These cookies look so adorable and delicious! Going to make them next week!)

  8. LOL Years ago I made cookies with pudding in them. I hadn’t even thought about them for ages! (I don’t bake cookies very often…) Certainly a way to get the pistachio flavor in… And I know the texture is wonderful, between that and the cream cheese!

    1. The texture is so wonderful and the taste is exquisite in my opinion. I brought these cookies to my cousins out, not knowing my other cousin was going to be there and they got in an argument because they didn’t want to share! 😉

  9. Who would have thought to put cream cheese in a cookie. But it makes perfect sense. I can only imagine the pistachio and cheese combo. Sounds so amazing. Then you take it right over the top with that partial chocolate dip. Mouth watering!????????!
    Cheers!

  10. Love the color and the sound of these cookies. They are different with the pistachios studding them. I like the touch of chocolate on them. I can see why your family enjoys your cookies and drinks. I’m definitely adding these cookies to my list to make.

  11. Love that these cookies are so green! Maybe I’ll try making them look like the Grinch with red chocolate and some sprinkles.

  12. I’m so glad you called out to use raw, unsalted pistachios. Knowing me, I’d go into the pantry and grab the first bag I find and have salt overload! 🙂

  13. Where are you finding reg pistachio pudding??? Only have instant here in Mesa AZ. How much of a difference does it make with using the instant?

    1. Nancy, I’m sure it’s okay using instant. I just have found (for me) that instant has a slightly different taste to it. But, I’m all for using what you have. I hope you enjoy the recipe!

      1. Thank you so much, I will try it and let you know how it works. I will keep an eye out for when I travel to see if I can find it in anther state. Merry Christmas!

        1. Merry Christmas to you as well. Wait until your family/friends taste this cookie! You are going to be a rockstar!
          🙂

  14. I don’t think I have ever seen raw pistachios in the grocery store. Are they shelled? How are they packaged and where would I find them? The recipe looks so wonder, and I want to follow it to the “T”!
    Suzy

    1. Suzy, thanks for your comment. I get them at Trader Joes and they are without the shell, raw and unsalted. But if you can’t find them, the roasted ones in the shell will work, just try to get them unsalted. (And of course, take the meat out of the shells.) 🙂

    1. Hi Linda! Yes, they are perfect frozen. And the fun thing is you don’t have to wait to eat them when you take them out of the freezer! They may be a little harder to bite but they thaw quickly.

  15. These cookies sound wonderful. Pistachio is a favorite flavor of my son. He is on dialysis and we need to control salt intake. Can these cookies be made with unsalted butter?

    1. Yes indeed Kathy. They are just as good. I hope he enjoys them. They are everyone’s favorite.

  16. I read the comments to see if a cookie turns out good…why the heck does everyone always comment they look good….I want to hear end results ! So when I make them I will recomment lol!!

    1. Hi Angela, I get it. This is truly a favorite and I bet if you make them, you will absolutely love them. Thanks for your comment!

    1. Hi Harlow. Yes, the dough can be frozen for later use. When you take it out to defrost, I recommend defrosting it in the refrigerator overnight. 🙂

  17. I have looked in several grocery stores and the internet and cannot find cook pistachio pudding. I will use the instant and hopefully it’s good.

    1. Donna, you can definitely use instant. I just prefer the non-instant version. I hope you enjoy them!

    1. I’m not sure what alternative ingredient would give you the same flavor. I’m wondering if you can order it online via Amazon? I wish I had an alternative to give you. I’ll have to think on it and I’ll email if I think of something.

      1. Indeed it is. I did a chocolate cream cheese cookie recipe on the blog too and they are awesome. Though I did use dark chocolate, but milk chocolate would be just as awesome. Thanks for your comment, Marcia!

  18. I made these a couple of days ago. They’re quick to make and are delicious. They were a hit, everyone loved them! They are dense, yet they don’t taste like it! A couple of tips: roll the cookie dough into rough balls before putting them on the sheet and then slightly press down, kind of making it look like a thumbprint cookie. I did not put extra pistachios into the mix, as the Jell-O mix already has some bits in it. Instead, I chopped up some pistachios, and then put them in the little thumbprint I made. Some, I left plain, for my little ones. Once baked, I dipped some in chocolate halfway, some I just drizzled chocolate over.

    Thanks for this recipe. I’ll be making them again tonight to bring to my family!!

    1. I’m so glad that you enjoyed them! I used to roll them in balls, but stopped because I preferred the fluffy cookie. My cousin loves them rolled so I always make her batch that way! Doesn’t chocolate enhance the cookie? Thank you for your comment.

  19. Oh my goodness! These look divine! I can’t wait to try them. I’m always looking for new cookies for cookie exchanges. I love pistachios too.

  20. I love pistachio in cookies or anything and then you dipped them in chocolate! I’m in love with these!

      1. I just made these for the first time, and they are so delicious! I added 1/4 cup chopped maraschino cherries for Christmas…so pretty and yummy too!

  21. Love these cookies! I love the colour and everything about them. Pistachios are definitely so delicious. I am drooling over here now very badly to the extend of damaging my keyboard. I must make these immediately, in fact, my daughter would love to make these – she is my little baker. Great to make the dough ahead too and freeze for later. Thanks for sharing this dear Elaine.

    1. Thank you Ramona! They are truly loved by anyone who has eaten them. I hope you enjoy them when you make the cookies!

        1. I’m thinking yes Michelle but I don’t know the ratio. I think you can find that on the swerve or stevia package. Good luck and tell me how it goes!

  22. Easy to make and mine looked just like the picture. They a soft on the inside and slightly hard around the edges. I did not think they were flavorful enough. Tasted rather bland to me. I was a bit disappointed.

    1. Awww. Sorry to hear that Jodi. You’re the first person I’ve heard to think they are bland. Thank you for letting me know.

  23. THese are SO pretty! I love the gorgeous color and pistachio is such a yummy flavor. Can’t wait to try these.

  24. These do look yummy, but would someone please explain to me why people who haven’t tried the recipe would give it a 5-star rating?? I always take the time to read through comments before trying a new recipe to get cooking tips and honest reviews; but I can’t for the life of me figure out why anyone would rate a recipe they haven’t tried. Out of all the comments here, I think there were maybe two who actually made these cookies.

    1. Hi Susan. I can understand your frustration. I know what you mean. I think people rate it because they like the look of it? I’m just guessing. With that said, I honestly have never met anyone that didn’t like these cookies, they are soft, flavorful (how could they not be with cream cheese and 2 sticks of butter) and easy to make. I do hope you try them.

  25. I get so excited when I see pistachio flavoured things but then I see the pudding mix and I’m sad. Pistachio pudding mix does not exist in my country. Pudding generally refers to a baked or boiled pudding. Any ideas for substitutions?

    1. I wish I knew, Sarah. A lot of people that can’t get it in their country have asked me. I know you can make dry pudding mix, but I’m not sure what you would do for the pistachio flavoring. Is there a way to buy it online like Amazon? And if you can, just get the instant as it has pretty much the same taste. Here is a website that gives you the recipe for dry pudding mix, but like I said, not sure about the pistachio flavor. And this recipe in the link provided is for more than the 3.4 ounces needed for the cookie recipe: https://www.livestrong.com/article/439105-baking-substitute-for-instant-chocolate-pudding/

  26. To the lady who said they were not so flavorful, I do a pistachio cake and it call for a tsp. of almond flavoring… maybe she could try that.

    1. What a great idea Larry! I wouldn’t have thought of it. Mmmm. Pistachio cake. Thanks for your comment.

  27. Hi! Has anyone ever told you they make these with gluten free flour? I’m wondering if that would work. They might be more crumbly since they won’t have gluten but I think the cream cheese might help that

    1. No, Katie, no one has. Then next time I try them, I’ll use a combination of almond, coconut and tapioca flour just to see if it works. I do believe cream cheese may help with the crumby nature of gluten free flours. If you make them let me know how they came out.

  28. I recently came across this recipe and immediately had to try it. The cookies were a huge hit!
    I’m now in a bit of a conundrum… I’ve made one batch and realized I need a second, but don’t have a block of cream cheese… Can I substitute the block of cream cheese with spreadable cream cheese? Please help! 🙂

    1. Hi Nishat, I’m thinking yes. As long as it equals 8 ounces. It should be fine, though I’ve never tried it with the spreadable kind. Let me know how it comes out. 🙂

    1. No, but I can see it working. I’m going to experiment and make some in the next few weeks, but what I would do is 1 1/2 cups almond flour, 1/2 cup coconut flour and 1/4 cup tapioca flour. I bet it will work. That’s usually my substitute when I want to make something gluten free.

  29. I just looked at my pistachios that my husband picked up at the grocery store and they are “lightly salted”. Do you have any idea as to how much I should reduce the salt so I don’t end up with a salt lick?

    1. Beth, I would omit the salt. I don’t think you will miss it with the pistachios lightly salted. I hope you enjoy them when you make them! Let me know how it goes.

      1. It took me a while to make theses because our weather was just too darn hot. Now that it has cooled down a bit, I finally made them. I’m not sure what people meant about them not having any flavor, they are absolutely wonderful! I didn’t dip them in chocolate, because my husband can’t have chocolate for a couple of weeks. That will be an excuse to make them again!

        1. Yay! Thanks Beth! I’m so glad you enjoyed them! They are everyone’s favorite! (Although hubby reminded me he likes the chocolate cream cheese cookies better.) Not me. 🙂

  30. Hey, I really want to try these. However, what can I do since I don’t have any kind of pistachio pudding in my country??? Any tips?

    1. Misty, it’s definitely a preference thing. I love bittersweet (60%). But milk, semi and even white chocolate works! I hope you enjoy them.

  31. These remind me of a pistachio cranberry cookie I used to make. They look absolutely delicious and I love how you dipped them in chocolate. Can’t wait to try them out this holiday season!!

    1. You are going to love these Christie. I’ve put cranberries in them every once in a while but hubby doesn’t particularly like the fruit, so I try to do it only once or twice a year. I hope you enjoy them. Let me know what you think!

  32. I purchased roasted salted pistachios. Would I be ok to use them and use unsalted butter and omit the salt?
    Thank you! They look delicious!

    1. Yes Sharalynn! You can omit the salt if you only have salted pistachios. I hope you enjoy the cookies after you make them.

  33. I don’t usually read the journal log about how a recipe came to be. I’m glad I did this time. The journal log states to use one stick on butter and the recipe states to use a cup of butter which is two sticks. Thankfully I looked at a few other versions of this recipe and only used a stick of butter. I’m curious to see what two sticks would have done.

    1. Chrys, not sure where you see only one stick of butter. I’d love a screenshot that shows where you read that. I read over the copy of the recipe and didn’t see it. I do use two sticks. I’m curious how the cookies came out. Could you send me a photo of your cookies? Send to elaine at dishesdelish dot com

  34. These are delicious! ???? I usually make a pistachio cake, but saw this recipe and had to make these! They turned out to be a hit! Thank you!

  35. I made your cookies today. They were very good, so good in fact I found my husband in the kitchen checking them out and asking if he could have another one. It was kind of a shock when I put the pudding mix in, boy was it green. I also had salted pistachios, but it worked out, I just rinsed them off and laid them out over night. Thanks for the recipe!

    1. I’m so glad both you and your hubby liked them, Dawn! Great idea on washing off the pistachios. I’ll have to put that tip in my helpful tips section!

  36. Made these this am. Left some with and without chocolate. Delicious and very moist. I lowered baking time to 14 minutes for 2nd and 3rd batch.

    1. I’m so pleased Brenda! I’m glad you got the timing right for your oven. The oven I use now varies so much it’s annoying! Have a happy holiday season!

  37. I am making these as a Christmas cookie…….chocolate pudding and crush candy canes instead of pistachio…..instant Christmas cookies…yeah!!

    1. That’s fun!! There can be so many variations. I love cream cheese cookies! I wish I could sample one of those cookies Betty!

  38. Hi
    I want to make these cookies but I am not sure if I will find any type of Pistachio pudding. What can I use instead?

    1. Priya, although I haven’t tried this myself, a previous commenter asked me for a substitution – not sure if it will work but it’s probably worth a try: https://www.thriftyfun.com/Copycat-Instant-Pudding-Recipe.html – It doesn’t have the pistachio taste but I’d use chopped pistachios (unsalted if you can find them or if you can’t omit the salt in the recipe) and perhaps add some almond flavoring? Let me know how it goes.

  39. These are hands down the best cookies I’ve ever made/eaten. Soft pillowy pistachio dreams! Can’t get enough. Thank you for developing such a delicious recipe.

    1. I am so pleased you enjoyed the cookies. It’s one of our favorites and my most requested cookie. I so appreciate that you took the time out to let me know Shosho! 🙂 You made my day!

  40. This recipe turned out great. I added chocolate chips straight to the dough. I’m interested to hear some other flavor combinations of this same exact recipe. Like a different pudding mix, different crunchy mixins, maybe even flavored cream cheese. Has anyone tried a different flavor combo of this base recipe?? It seems like it could be a good jumping off point for endless flavor combos.

    1. I’m glad to hear that Moll! I’ve done it many times with different puddings. I have a few on the blog – do a search for – pumpkin, butterscotch and chocolate. But the ones I haven’t blogged about yet is lemon, vanilla and strawberry. I like also putting different types of nuts in them and other chips like cinnamon, white chocolate and milk chocolate. Let me know what you make and what combos you’ve used. 🙂

  41. Hi, I love pistachio but I cannot find any kind of pistachio pudding in my country. Any idea of substitutes? Maybe regular vanila pudding and more actual pistachios? Thanks!

    1. Hi Sofia, it definitely won’t taste the same but vanilla pudding is a good option. If you have a food processor, I’d process 1/4 cup of pistachios and add it to the dry ingredients. I think that would give it a deeper pistachio taste. It shouldn’t affect the consistency much. Good luck and let me know how they came out. And since you love pistachios add up to 3/4 cup. 🙂

  42. This recipe is a keeper! The whole family agrees… I used almond extract and threw in mini dark chocolate chips. I live at high altitude so baking sometimes doesn’t work out but this recipe really worked well. Thank you so much for sharing!

    1. I’m glad it’s a keeper. These cookies are sought after by my family and I seem to be making them at least once a month. Less right now because of the state of affairs, but if we go to people’s houses to visit, they expect me to bring a bag of them. Thank you for letting me know that you enjoyed them, Samantha!

  43. do you think I can make these sugar free for a diabetic friend? with splenda? I know it tends to puff up, but it doesn’t look like these spread a whole lot anyway. I’m going to try it.

    1. Taylor, I think you can. I just don’t know the replacement ratio from sugar to splenda. I’ve never baked with it before. Let me know how it goes. These cookies are loved by everyone and I hope they turn out great!

  44. These are so good and easy…..added a sprinkle of powdered sugar to some and a maraschino cheery before baking to a few others. Now they look Christmas too. Thank you for publishing.

    1. Awesome Linda! I’ve added maraschino cherries before but hubby likes them without them! I’m glad you enjoyed them and told me about it.

  45. These are amazing and I decided to switch up step 10 and I put Nutella on them after they have cooled off completely. Thank you for the recipe.

    1. You’re welcome, Daniel! I am so glad you enjoyed them and YUM on the Nutella addition. I’m going to try it that way the next time I make them.

  46. I like the recipe but confused. When I went to print, it allows you to change the qty of cookies. I halved the recipe and noted that the qty of butter, 2 sticks did not halve. Which is correct? 2 sticks or 1 stick for 18 cookies?

    1. Hmm. That’s strange, Abbey. The recipe card should have done that. 1 stick is appropriate. I see what is happening. Go by the “cup” part. The (2 sticks …..) is what I typed in the notes section. I hope you enjoy the cookies.

  47. No rating here as I haven’t made these yet. But, I do have a question. Not ever have I seen cookie batter made into balls as you do. I’m used to seeing cookies either rolled out and cut with a round cookie cutter, or flattened with the bottom of a drinking glass.
    Could either of the above methods work with this recipe ? Perhaps using a small scoop and flattening them slightly would also work?
    Your opinion, please.

    1. Hi Sandra, thanks for your questions. I’m surprised you haven’t seen cookies made into balls. I do it all the time. I wouldn’t roll it out and cut with a cutter. I would use a small scoop and if you want to flatten them a little, I say go for it! I hope you enjoy them!

  48. My family and I enjoyed these! Thanks for the recipe! Do you find that you need to keep these refrigerated? I have so far, but was wondering about taking them to a family gathering. Thanks.

    1. Hi Jennifer, no, you don’t have to keep them refrigerated. They should be fine on the counter! And I’m glad you enjoyed them.

    1. Is it because you can’t find it, Mary? If you omit it, you won’t get the delicious pistachio taste. But if it is because you can’t find it, there is a recipe somewhere in a reader’s comments on how she bypassed pistachio pudding.

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