Pistachio Drop Cookies
These Pistachio Drop Cookies are soft, chewy, and bursting with sweet, nutty pistachio flavor. Made with pistachio pudding mix and chopped pistachios, this easy drop cookie recipe requires no chilling and delivers bakery-style cookies every time—perfect for holidays, parties, or everyday baking.
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 1 3.4 oz box pistachio pudding mix (instant)
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup shelled pistachios roughly chopped
- ¾ cup white chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
- Beat in eggs, vanilla extract, and almond extract until smooth.
- Mix in pistachio pudding mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in chopped pistachios and white chocolate chips if using.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Cookies will continue to set as they cool—do not overbake.
- Use unsalted pistachios to keep flavors balanced.
- A cookie scoop helps ensure even baking.