Go Back
+ servings
Hand holding one of the cream cheese pistachio cookies with a bite taken out of it

Cream Cheese Pistachio Cookies

These cookies are so soft, moist and delicious cookies!  They are my most popular cookie.
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


  • 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)
  • ½ cup chopped pistachios


  • .50 cup chocolate chips


  • Preheat oven to 350 degrees
  • Cream butter, cream cheese and sugar in a mixer until combined
  • Add egg and vanilla and beat until mixed
  • Add flour, baking powder, pistachio pudding mix and salt and mix until combined
  • Stir in pistachios - the batter will be hard to stir
  • Use a medium cookie scoop and place balls on cookie sheets
  • Bake in middle of oven for 15 min, check after 12 - as we all have different ovens. They should be a little soft to the touch and slightly browned on the edges.  Let them rest on cookie sheet for 5 minutes before removing to 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
  • Eat
  • Smile
  • Enjoy


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.
Tips for Making these Cookies:
  • Take butter out an hour before you start making the cookies, you want it to be soft and at room temperature
  • No need to take the cream cheese out prior to making the cookies as it is soft already
  • After placing butter into mixing bowl, cut into pats with a butter knife for easier mixing
  • Do not over mix the dough
  • Use unsalted raw 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 than the average cookie, so be patient as the outside will be a little crispy with a soft inside
  • These cookies freeze really well and can be eaten within a few minutes of taking them out of the freezer
  • If you can't find regular pistachio pudding mix, you can use instant without any noticeable taste difference


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