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Salted White Chocolate Pistachio Pudding Cookies with Baileys Irish Cream

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pistachio cookies main


A short while back, I made some super easy and fun cookies from a box of accidentally purchased instant chocolate pudding. My hubby and I both just don’t care for the stuff. The “cook kind” ONLY, or homemade from scratch, is what we both prefer. But accidents happen.

I had made some chocolate – chocolate chip cookies from the instant chocolate pudding box that came out pretty darned great! So I knew exactly what I was going to do with the other accidently purchased box of instant pudding! Pistachio this time, and lots of wonderful things to add!


Here are just a few of the basic items that I started with…then Baileys Irish Cream entered into the picture when I realized that I was out of vanilla.

Lucky me!! 😀 😉

*Don’t be tempted to add more Baileys. I know just 1 teaspoon sounds like nothing, but it was plenty after tasting the dough. Plus any excess liquid could alter the consistency of the cookies too much.


pistachio cookie ingredients


I have a huge mixer, so there’s more dough there than what it looks like! I had to get baking these QUICK because I tasted the cookie dough….BIG mistake!!

This stuff was crazy good!!! Omg….!!!


*You can save back a small handful of chips if you like, to “plant” them on top, but certainly not necessary. It’s mostly just for looks is all. 😉


pistachio cookie batter


The first tray ready to go into the oven!  They already smell and look good! With a “planted garden” on top of pistachios, Kosher salt, and a few reserved white chocolate chips! 😀


pistachio cookies unbaked


Please do add the salt on top, it really does take the ol’ chocolate chip cookie to new a level!


pistachio cookies unbaked close


These will be very soft when they first come out, but they set up perfectly as they cool!


pistachio cookies baked


I wonder how long these will last before the cookie monster spies them……


pistachio cookies cooling


DEFINITELY not long enough……gonna have to double them next time!

*I got 26 cookies out of the dough, but you can make them any size that you like, being careful to adjust the baking time, though! You definitely do not want to over bake them. They turn out perfectly when you don’t over-beat the eggs, and bake them minimally. Crispy on the outside, and oh, so tender and slightly chewy on the inside! 😀


pistachio cookies main


Though these cookies have a bit of an Irish flair, don’t wait to make them for St. Paddy’s Day! These are amazing ANY time of year with quite an impressive flavor! The white chocolate, pistachios, and hint of Baileys Irish Cream were simply the bomb!! I couldn’t stop craving them and really had to STOP myself from eating too many! Luckily, they’re rich to boot, so 1-2 was all I could do at one sitting! Thank god or I surely would’ve eaten HALF of them!!

So I hope that you try these SOON! They’re MY new favorite cookie, not kidding, and I’m sure they’ll be a hit at your house, too!

Until next time, ~Kelly



Salted White Chocolate Pistachio Pudding Cookies with Baileys Irish Cream
Yield: 26 cookies

Salted White Chocolate Pistachio Pudding Cookies with Baileys Irish Cream


  • 2 sticks butter, softened
  • 1 cup sugar
  • 1 (3.4 oz.) box instant pistachio pudding mix
  • 2 extra-large eggs
  • 1 tsp. Bailey's Irish Cream
  • 1 drop green food coloring
  • 2 1/8 cups flour
  • 1 tsp. baking soda
  • 2 cups quality white chocolate chips such as Ghirardelli
  • 1/4 cup shelled and salted pistachios, or as desired
  • Kosher or sea salt to sprinkle on top


  • Preheat oven to 350º F.
  • In large mixing bowl, beat butter and sugar until creamy.
  • Beat in pudding mix until blended.
  • Stir in eggs and Irish Cream, but do not beat eggs, and stir or mix on low until blended.
  • In medium bowl, whisk together well the flour and soda to mix. Add to butter mixture in mixing bowl, mix in on low.
  • Mix in on low, just a few turns, the white chocolate chips until combined.
  • Place large, walnut-sized balls of dough onto ungreased baking sheets. Flatten each a little with the palm of your hand. Place 3-4 pistachios on top of each, pressing in lightly.
  • Sprinkle each with Kosher or sea salt. I prefer the size of Kosher salt for these.
  • Bake in preheated oven for 11-12 minutes until edges are golden browned. Cookies will be soft. Remove to cooling rack to firm up.
  • When cool, store in an airtight container on the counter, preferably under lock and key, or they will magically disappear!
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    Thursday 19th of February 2015



    Friday 20th of February 2015

    I'm upset....they're all gone now! :( LOL!!!!

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