These Oreo Pistachio Pudding Cookies are incredibly soft, chewy, and packed with chopped Oreo cookies! You can whip up these cookies in 25 minutes!
Want something a little different yet still festive and green to make for St. Patrick's Day? These Oreo Pistachio Cookies are just the thing. The subtle, sweet flavor of pistachio and soft texture comes from the instant pistachio pudding mix added to the cookie dough. My White Chocolate Cranberry Lemon Cookies and Peppermint Chocolate Chip Cookies are also made with pudding mix.
If you need other ideas for St. Paddy's Day desserts, be sure to check out my recipe for Canadian Mint Nanaimo Bars, these decadent Mint Chip Cream Cheese Brownies, or soft and fudgy Mint Chocolate Sandwich Cookies.
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If you are looking for more cookie recipes, be sure to try my simple yet amazing Macadamia Nut Shortbread Cookies or Chocolate Chip Peanut Butter Cookies if you like nuts in cookies. Or check out these Best Ever Spicy Ginger Cookies or my Chewy & Spicy Oatmeal Raisin Cookies if you like a spiced cookie. Try my No Roll Sugar Cookies for a super easy and simple Christmas cookie.
⭐️ Why You Need to Make This Recipe
- Different and fun. Have you ever had a pistachio cookie before? If you have, I"ll bet it didn't have Oreos in it!
- Super soft and tender. Thanks to the instant pistachio pudding, these cookies have an incredible texture.
- Takes under 30 minutes! That's right, you can have the first pan out of the oven in 25 minutes.
🧈 Ingredients
Here are the ingredients needed to make these pistachio pudding cookies with Oreos.
- Salted Butter - Unsalted butter would work instead with ¼ teaspoon of salt added to the recipe.
- Pistachio Pudding Mix - This is the dry packet of powdered pudding mix that comes in a box. You will need to whole package for this recipe. This adds a faint green color. You may add green food coloring as well if you want a more vibrant color.
- Oreo Cookies - You will need 1 ½ cups of chopped regular Oreos. Leave the filling in or you could remove it if you want the cookies to be a little less sweet. Or use white or semisweet chocolate chips as an add-in instead to make chocolate chip pistachio cookies.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Cream together the softened butter, white sugar, brown sugar, and pistachio pudding mix.
Step 2: Add the eggs and vanilla extract.
Step 3: Cream on high until fluffy.
Step 4: Add the flour and baking soda. Mix until just combined.
Step 5: Fold in the chopped Oreo cookies.
Step 6: Roll into balls and arrange on a baking pan lined with parchment paper, leaving spreading room between each cookie.
Bake for 8-10 minutes or until golden around the edges. Let cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.
💡 Top Tip
Your oven may take more or less time than mine does to bake these cookies perfectly. Each person's preference for the doneness of cookies is also a consideration. To be safe, start baking the cookies for 6 minutes before checking them. From there, add 1-2 minutes more at a time until your desired doneness is reached.
❓ Recipe FAQs
The pudding mix brings the pistachio flavor to these cookies as well as a portion of the sugar needed to make this recipe a success. Instant pudding mix also makes cookies very soft and chewy in texture.
You may use chocolate chips or white chocolate chips for an add-in if you don't have the Oreo cookies. Or use a different kind of sandwich cookie chopped up.
Use good butter, make sure every ingredient in fresh or at least within date, and follow the recipe very closely.
Yes. Freeze these cookies in an airtight container for up to 2 months for best freshness.
🍪 More Pudding Cookie Recipes
Looking for other cookie recipes that use pudding mix? Try these next:
If you tried these Oreo Pistachio Cookies or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Oreo Pistachio Pudding Cookies
Equipment
- baking sheet(s)
- parchment paper
- mixing bowl
- measuring cups & spoons
- electric handheld mixer
- silicone spatula
Ingredients
- 1 cup salted butter * softened
- ½ cup granulated white sugar
- ½ cup brown sugar packed
- 1 (4 ounce) package instant pistachio pudding powder mix
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cups coarsely chopped Oreo cookies * including filling
Instructions
- Preheat the oven to 350℉. Line baking sheet(s) with parchment paper.
- In a large bowl using a handheld electric mixer on high speed, cream the softened butter, white sugar, brown sugar, and pistachio pudding mix for 1 minute or until creamy. Add the eggs and vanilla extract and cream on high speed again for another minute or until fluffy and smooth.
- Add the flour and baking soda and blend at low speed just until fully incorporated. Gently fold in the chopped Oreo cookies, being careful not to break them up too much.
- Roll the dough into balls using about 1 ½-2 tablespoons of dough for each cookie. Place each cookie dough ball at least 2 inches apart on the prepared baking sheet(s). Bake in the preheated oven for 8-10 minutes or until slightly golden around the edges. Let cool for 5 minutes on the pan before transferring to a wire rack to finish cooling. Bake the remaining cookies. Enjoy!
Notes
- Unsalted butter would work instead with ¼ teaspoon of salt added to the recipe
- Use white or semisweet chocolate chips as an add-in instead to make chocolate chip pistachio cookies.
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