These Watergate Pistachio Pudding Cookies are soft, chewy, and tinted the prettiest pale green. They start with a simple box of cake mix and a packet of pistachio pudding. They deliver big flavor with almost no effort. Every bite has that classic Watergate flavor.
If you want more quick and easy cookie recipes, try my Strawberry Cookies and my Cake Mix Chocolate Cake Mix Cookies.
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Why this Pistachio Pudding Cookies Recipe is a Keeper
I love this new recipe because it’s the perfect dessert when you want something colorful and quick. They are so light and fluffy, chewy in the middle and easy to make.
- Ultimate Ease & Speed: The use of a cake mix and instant pudding mix makes this an incredibly simple, low-effort, “dump and stir” recipe. It’s perfect for beginner bakers or when you need a quick dessert.
- Irresistible Texture: The instant pudding mix acts as a secret ingredient, guaranteeing a super soft, moist, and chewy cookie that stays fresh longer than traditional cookies. Especially if you love pistachio pudding.
- Nostalgic Flavor Profile: The cookies capture the sweet, nutty, and slightly tropical flavor of the classic Watergate Salad (pistachio, pecans/walnuts, coconut) in a perfect cookie form.
Do I Prepare the Pudding Mix First for the Pistachio Pudding Cookies?
Nope. You will mix in the dry pudding mix with the other ingredients.
Pro Tip to Love this Recipe
The Pre-Bake Chill (5 minutes): Once you’ve scooped the dough balls onto your baking sheet, place the entire sheet (with the dough balls) back into the freezer or fridge for another 5 minutes. A very cold dough ball hits the hot oven and needs more time for the fats to melt. This brief resistance ensures the edges set before the center spreads, resulting in a higher-domed, chewier cookie with the perfect crackle.
Ingredient Notes for Pistachio Cookies Recipe
This recipe uses only a few simple ingredients you probably already have, or can grab in one quick trip to the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cake Mix: A boxed cake mix will act as your dry ingredients, so no need for granulated sugar, baking powder, baking soda or flour.
- Pistachio Pudding: Instant pistachio pudding mix will bring all the delicious pistachio flavor.
- Coconut & Pecans: Mix shredded coconut and chopped pecans in these cookies.
Variations and Substitutions for Pistachio Cookies
This Pistachio Pudding Cookies recipe is easy to switch up. I like to experiment with ingredients to make different varieties.
- Nuts: Substitute pecans with walnuts, chopped almonds, or crushed pistachios for an intensified pistachio flavor. Toasting the nuts before adding them will deepen their flavor significantly.
- Cake Mix: Use white cake mix for a cleaner green color, or yellow cake mix for a richer, vanilla-like base. You can also try a sugar-free cake and pudding mix to reduce sugar content.
- Flavor: Try this recipe with different extracts, like vanilla extract or almond extract.
- Oil: Use vegetable oil, canola oil, or melted (but cooled) coconut oil. For a slight butter flavor, you can substitute half the oil with melted unsalted butter.
- Add-Ins: I’ve made these cookies with shelled and crushed pistachios and white chocolate chips, milk chocolate chunks, marshmallow bits, chopped maraschino cherries or dried crushed pineapple (well-drained). Don’t overdo the add-ins, or the cookies might crumble.
Special Equipment for Pistachio Pudding Mix Cookies
While most of this recipe uses everyday kitchen tools, a few items make it less messy.
- Cookie Scoop: A 1-2 Tablespoon cookie scoop helps portion the dough uniformly, ensuring all cookies bake evenly.
- Parchment Paper or Silicone Mats: Highly recommended for lining the baking sheet to prevent sticking and ensure even baking/easy cleanup.
How to Make Watergate Cookies
This is one of the easiest recipes ever. It comes together in 3 steps, and is perfect for a party or the cookie jar.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven & Prep Pan: Preheat the oven and line a cookie sheet with parchment paper.
- Make the Cookie Dough: In a large bowl, mix the cake mix, and the wet ingredients of eggs, oil, shredded coconut and pistachio pudding. Mix together until light and fluffy. Then, fold in the chopped pecans. Use a 2 tbsp cookie scoop to scoop dough onto the prepared baking sheet 2 inches apart.
- Bake the Cookies and Cool: Bake for 10-12 minutes, then remove from oven. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Prep Ahead Suggestions for Pistachio Pudding Cookies
Making pudding cookies is already really easy, but there are a few things you can do to prepare ahead of time.
- Make the Dough: Mix the dough completely, cover the bowl tightly with plastic wrap, and refrigerate for up to 2-3 days. Chilling the dough can also lead to a thicker, less-spread cookie.
- Scoop and Freeze: Scoop the dough balls onto a parchment-lined tray, then freeze until solid. Transfer the frozen dough balls to a freezer-safe zip-top bag until ready to bake. Bake from frozen, adding 1-3 minutes to the total bake time so that the edges of the cookies are golden.
Alternate Cooking Methods
This recipe is best made in the oven, but they can also be made in the air fryer.
- Air Fryer: Preheat the air fryer to 325°F (160°C). Place a few dough balls in the basket/tray, ensuring they don’t touch. Bake for 5-8 minutes, watching closely until the edges are set. This is ideal for small, quick batches.
How to Store, Reheat and Use Leftovers
- Storing: Storage Store baked cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help keep the cookies soft and tender.
- Freezer: Baked and cooled cookies can be frozen in an airtight container or freezer bag for up to 3 months. Thaw overnight at room temperature.
- Reheat: These Christmas cookies are best at room temperature. If you prefer warm cookies, pop one in the microwave for 5-10 seconds.
- Use Leftovers: Crumble leftover cookies to use as a topping for vanilla or pistachio ice cream.
- Trifle Layer: Use crumbled cookies as a layer in a quick pistachio trifle, alternating with whipped cream, canned crushed pineapple, and more chopped nuts.
Questions About This Pistachio Pudding Cookie Recipe
Cookies can flatten if the dough is overmixed or if it wasn’t cold enough.
No, but you could add a few drops of green food coloring to make them a darker shade of green if you want.
Expert Tips for Making Watergate Pistachio Cookies
- Use Room Temperature Eggs: Room temperature eggs emulsify better with the oil, resulting in a smoother, more consistent dough and a better-textured cookie.
- Do Not Overbake: These cookies are meant to be soft and chewy. Bake them just until the edges are lightly set and very light golden, typically 8-12 minutes. The centers should look slightly underdone; golden brown on the edges, they will set as they cool.
- Cool on the Pan: Let the cookies cool on the hot baking sheet for 5 minutes before transferring them to a wire rack. This allows them to finish setting up without becoming too fragile.
- Top: Top with additional pistachios.
- Serve With: Serve with Vintage Chocolate Peanut Butter Cookies, Strawberry Cake Mix Cookies or Texas Sheet Cake Cookies.
More Recipes You Might Like
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Watergate Pistachio Pudding Cookies
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Ingredients
- 15.25 ounces Yellow cake mix, 1 box
- 3.4 ounces Pistachio pudding, 1 box
- ½ cup Unsweetened shredded coconut
- ½ cup Pecans, chopped
- 2 large Eggs
- ½ cup Canola oil
Instructions
- Start by preheating the oven to 350℉ and use parchment paper to line a cookie sheet.
- Next, in a mixing bowl, add the box of cake mix, eggs, oil, shredded coconut, and pistachio pudding.
- Beat all the ingredients together, then fold in the chopped pecans.
- Reserve some chopped pecans to top each cookie.
- Using a cookie scoop, add the cookie dough onto the parchment paper and bake in the oven for 10-12 minutes.
- Remove from oven and allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Christina’s Notes
- Use real pistachios: Toast them lightly before chopping to deepen their flavor and add crunch.
- Butter quality matters: Use unsalted butter for better control of saltiness. Room-temperature butter ensures proper creaming with sugar.
- Chill the dough: Resting the dough for 30 minutes firms it up, prevents spreading, and intensifies flavor.
- Don’t overbake: Remove when edges are just set and centers look slightly soft. They’ll firm up as they cool.• Add citrus zest: A touch of lemon or orange zest brightens the pistachio flavor.
- Mix-ins: Mini white chocolate chips or marshmallows add creamy sweetness and nostalgia.
- Finish with pistachios: Press a few chopped pistachios on top of each cookie before baking for a pretty, crunchy garnish.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.