Pistachio White Chocolate Cookies
These Pistachio White Chocolate Cookies bring together the nutty flavor of pistachio and sweet white chocolate in an easy semi-homemade cookie. Their green color makes them perfect for St. Patrick’s Day or a festive addition to Christmas cookie trays.
I have loved pistachios since I was a kid. My Dad, brother, and I used to eat the nuts in the red shells, and our fingers would turn red from the dye. These cherry pistachio cookies are very popular, so another pistachio cookie seemed to be in order.
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Why You’ll Love This Recipe
There are a lot of things to love about this pistachio white chocolate cookie recipe.
- A different holiday flavor. Pistachio is a nice change from traditional mint, chocolate, gingerbread, and sugar cookies.
- Pretty without extra decorating. The green color makes the cookies stand out on a cookie tray or dessert table.
- A sweet and nutty combination. The white chocolate balances the distinctive pistachio flavor.
- A simple baking shortcut. It’s a semi-homemade recipe that starts with a cake mix and a box of instant pudding. No long ingredient list, with all purpose flour, baking soda, brown sugar, vanilla extract, and more.
Ingredients for Pistachio White Chocolate Cookies
- Yellow Cake Mix
- Instant Pistachio Pudding Mix
- Vegetable Oil
- Large Eggs
- White Chocolate Chips
See the printable recipe card below for full instructions.
Tips and Suggestions
- When I made the first batch, I used a cookie scoop and dropped the dough ball onto the baking sheet. When they came out of the oven, they weren’t flat. So the next batch, I gently flattened them, and they baked better. Don’t skip gently flattening the dough ball.
- Save some white chocolate chips to press into the dough after you flatten it so there are some chips on top.
- Watch the baking time. You just want the edges golden, don’t overbake them.
What to Serve with White Chocolate Pistachio Cookies
Caramel coffee is a nice choice, along with milk or a peppermint hot chocolate.
Other cookies that would complement these cookies on a dessert table or cookie tray include chocolate Andes mint stuffed cookies, chocolate butterscotch cookies, vanilla pudding cookies, and black forest cookies.
How do you store soft pistachio white chocolate chip cookies?
Store cooled cookies in an airtight container on the counter for up to 5 days.
Do pistachio cookies need food coloring?
If you use instant pistachio pudding, you don’t need extra food coloring. The pudding will make the cookie dough a light green.
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Pistachio White Chocolate Cookies
Ingredients
- 1 15.25 ounce box yellow cake mix
- 1 3.4 ounce box instant pistachio pudding mix
- ½ cup vegetable oil
- 2 large eggs
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350℉. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- In the bowl of a stand mixer, combine the cake mix, pistachio pudding mix, oil, and eggs. Mix until the ingredients are well combined.1 15.25 ounce box yellow cake mix, 1 3.4 ounce box instant pistachio pudding mix, ½ cup vegetable oil, 2 large eggs
- Fold in 1 cup of chocolate chips.1 cup white chocolate chips
- Using a 2 tablespoon cookie scoop, scoop the dough and place on the prepared baking sheets, 2" apart. Gently press the cookies to flatten them.
- Bake for 10 to 12 minutes or until the edges start to turn golden and the centers are just set.
- Cool the cookies on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
