Can I make cream cheese pistachio cookies ahead of time?

Yes! You can prepare the dough up to 48 hours in advance and store it in the refrigerator. Alternatively, you can freeze the shaped dough balls and bake them straight from the freezer—just add 1–2 extra minutes to the baking time. Baked cookies can also be frozen for up to 3 months.

What can I use if I don't have pistachio pudding mix?

If you don’t have pistachio pudding mix, substitute with vanilla instant pudding and add ½ teaspoon of pistachio extract or finely ground pistachios for flavor. This will give you a similar texture and flavor profile, keeping the cookies soft and flavorful.

How do I prevent the cookies from spreading too much?

To prevent excess spreading, make sure your butter and cream cheese are softened but not melted. Chilling the dough for 30 minutes before baking can also help maintain a thicker, puffier cookie shape. Using parchment paper instead of greasing the pan helps retain structure.

Cream Cheese Pistachio Cookies – Best Recipe Ever

Name: Cream Cheese Pistachio Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) butter, softened; 8 oz cream cheese, softened; 3/4 cup white sugar; 1 large egg; 1 1/2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 (3.4 oz) package pistachio pudding mix (instant or regular); 1/2 cup chopped pistachios; Optional: 1/2 cup bittersweet chocolate chips (for dipping)

Description

Cream Cheese Pistachio Cookies are soft, creamy, and nutty cookies made with real cream cheese, pistachio pudding mix, and chopped pistachios. With a chewy texture and an optional chocolate dip, they make a festive and flavorful treat for any occasion.

Ingredients

Scale

1 cup (2 sticks) butter, softened
8 oz cream cheese, softened
3/4 cup white sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (3.4 oz) package pistachio pudding mix (instant or regular)
1/2 cup chopped pistachios
Optional: 1/2 cup bittersweet chocolate chips (for dipping)

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Instructions

Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper.
Cream together butter, cream cheese, and sugar until light and fluffy.
Add the egg and vanilla extract. Beat until fully incorporated.
Gradually add flour, baking powder, salt, and pistachio pudding mix. Mix until just combined.
Stir in chopped pistachios. The dough will be thick and slightly sticky.
Use a medium cookie scoop to form dough balls. Place on baking sheets, spacing about 2 inches apart.
Bake for 15 minutes, or until edges are lightly golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Optional: Melt chocolate chips in the microwave, stirring every 30 seconds until smooth. Dip cooled cookies halfway and place on parchment to set.
Store in an airtight container or freeze for later use.

Notes

Use room temperature butter and cream cheese for best mixing results.
Chill the dough for 20–30 minutes if it’s too sticky to handle.
Do not overbake—cookies should be soft in the center.
Cookies can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 143 kcal
Sugar: 8 g
Sodium: 90 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 25 mg