Soft, Nutty, Bakery-Style Cookies with a Creamy Pistachio Twist
If you love rich bakery-style cookies packed with flavor, Macadamia Pistachio Pudding Cookies are a delicious twist on classic pudding cookies. These cookies combine buttery macadamia nuts with the unique texture of pistachio pudding mix, creating a soft, chewy bite that stays tender for days.
Pistachio pudding cookies became popular because the instant pudding mix adds moisture and softness to the dough while enhancing flavor and color.
By adding macadamia nuts, this variation becomes even richer, with a creamy crunch that pairs beautifully with the pistachio base.
Why You’ll Love These Cookies
These cookies stand out from traditional recipes because they combine different nut textures and a soft pudding-based dough.
- Soft and chewy texture thanks to instant pudding mix
- Rich buttery flavor from macadamia nuts
- Subtle pistachio sweetness with a light green color
- Easy drop-cookie method — no complicated steps
- Perfect for holidays, gifting, or everyday baking
Instant pistachio pudding mix is commonly used in cookies because it tenderizes the dough and keeps the cookies soft longer.
Ingredients
Here is a classic ingredient list inspired by popular pistachio pudding cookie recipes:
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) instant pistachio pudding mix
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped pistachios
- ½ cup macadamia nuts, roughly chopped
- Optional: white chocolate chips
- Optional: a drop of green food coloring
Traditional pudding cookies often include butter, sugar, egg, flour, and pudding mix as the base ingredients.
Step-by-Step Instructions
1. Prepare the Dough
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix until smooth.
2. Add Dry Ingredients
Stir in the pistachio pudding mix, flour, baking soda, and salt. Mix just until combined — avoid overmixing to keep the cookies tender.
3. Fold in Nuts
Gently fold in the chopped pistachios and macadamia nuts. If you like extra sweetness, add white chocolate chips.
4. Shape the Cookies
Scoop tablespoon-sized portions of dough onto a lined baking sheet, leaving space between each cookie.
5. Bake
Bake at 350°F (175°C) for about 10–12 minutes, or until the edges are lightly golden and the centers look soft.
6. Cool and Enjoy
Allow the cookies to cool on the tray for a few minutes before transferring them to a rack.
Tips for Perfect Macadamia Pistachio Cookies
- Use instant pudding mix, not cook-and-serve — it affects texture and flavor.
- Slightly underbake the cookies for a softer center.
- Toast the macadamia nuts lightly to enhance their buttery aroma.
- Chill the dough for 20 minutes if you want thicker cookies.
Flavor Variations
You can customize these cookies easily:
- Add white chocolate chips for a creamy sweetness
- Mix in shredded coconut for a tropical twist
- Swap macadamias for almonds or walnuts
- Add almond extract for a stronger nutty flavor
Many pistachio pudding cookie recipes include chocolate chips or extra nuts for texture and richness.
Storage Tips
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- Freeze unbaked dough balls for quick baking later — frozen dough only needs a few extra minutes in the oven.
Final Thoughts
Macadamia Pistachio Pudding Cookies are the perfect combination of soft, chewy texture and nutty flavor. The pistachio pudding mix gives these cookies their signature tenderness, while macadamia nuts add a buttery crunch that makes every bite irresistible. Whether you’re baking for a party or just craving something unique, this recipe brings a bakery-quality treat straight to your kitchen.