Pistachio Chocolate Chip Cookies

Pistachio Chocolate Chip Cookies for the chocolate lover.

Eyeing the pistachio pudding boxes at the grocery store had become a ritual for me.

I’d wonder, “Should I mess with my  Chocolate Chip Cookie recipe?  Should I shun the vanilla pudding? But why would I change perfection?”

I’ve always walked away from the poor pistachio pudding box…until last week.

First off, I have to say that the dough for Pistachio Chocolate Chip Cookies is the best dough EVER. Not that I’m recommending you try it, because raw cookie dough is a no-no.

The finished cookies I rate equal to my original chocolate chip cookies…which is basically saying they are awesome.

Pistachio pudding adds a hint of nutty flavor (and a hint of green). It also drops the super vanilla sweetness and allows the chocolate to take center-stage.

My take: cookie lovers should stick with vanilla pudding, and chocolate lovers should really try Pistachio Chocolate Chip Cookies.

Ingredients List

  • 1 cup butter, softened
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1 (3.4 oz) package instant pistachio pudding
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 2 eggs
  • 2 1/2 cups flour
  • 2 cups chocolate chips


Preheat oven to 375ºF (conventional oven) or 325ºF (convection oven). I use convection.

In a mixing bowl cream together butter, sugar, brown sugar, pudding mix, baking soda, vanilla and eggs.

After thoroughly mixed (just takes a minute or two), gradually add in flour 1/2 cup at a time until throughly combined.

Add chocolate chips. You can stir them in with a wooden spoon. I prefer to knead them in with my clean hands

Drop teaspoons of dough onto cookie sheet spacing them 2 inches apart. I use Oxo 1055893 Good Grips Medium Cookie Scoop.

Bake on the middle rack for 9-10 minutes or until lightly golden brown on top.

Allow to cool on a rack and serve warm or at room temperature.