Air Fryer Pistachio Pudding Cookies are soft, chewy, and cook up perfectly in the air fryer. These delightfully green cookies are perfect for St. Patrick’s Day, Easter, Christmas, or any time you crave a tender cookie with a bit of crunch.
es, you can bake cookies in the air fryer! Everyone loves fresh-baked cookies, and this recipe for air fryer pistachio pudding cookies is virtually effortless to make, thanks to some help from a boxed cake mix, pudding mix, and of course, the air fryer.
These soft and chewy air fryer pistachio pudding cookies practically melt in your mouth, and the pistachio pudding gives them a gorgeous green color that makes them a delightful treat for St. Patrick’s Day, Easter, or even your Christmas cookie swap.
If you love pistachio pudding or pistachio ice cream, then be prepared to meet your new favorite cookie recipe….because you are going to adore these pistachio pudding cookies!
- White Cake Mix – Use your favorite brand of cake mix.
- Eggs – Bring eggs to room temperature.
- Oil – Choose a light, neutral-flavored oil.
- White Chocolate Chunks – You can also use white chocolate chips or regular chocolate chips.
- Pistachios – The nuts can be whole or chopped.
- Pistachio Instant Pudding Mix – Use regular instnat pudding mix, not sugar free.
Ready to learn how to make Air Fryer Pistachio Pudding Cookies? Gather up your ingredients and I will show you…
How To Make Pistachio Pudding Cookies
Get the complete ingredients list and instructions from the recipe card below.
- Preheat Air Fryer to 325 degrees F or 170 degrees C.
- Add all ingredients to. alarge mixing bowl and combine using a spoon or the paddle attachment on a stand mixer. The dough will be thick.
- Roll spoonfuls of dough into balls and place them onto the parchment-lined air fryer basket. You will need to cook in batches.
- Air fry for 4-5 minutes, or until they just start to crack on top. Be sure not to overcook! Cookies should be slightly firm on the edges and cracking in the middle. If they are not, air fry them for a bit longer. They should not be gooey.
- Allow the cookies to cool slightly, then transfer them to a cooling rack.
- Repeat the process until all of the cookies are baked.
Air Fryer Pistachio Cookies
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: American, Western
- 1 package (432g) white cake mix
- 2 eggs
- ⅓ cup (82g) oil
- ¼ cup (40g) white chocolate chunks
- ¼ cup (37g) pistachios whole or chopped
- 1 package (99g) pistachio instant pudding mix
Preheat the air fryer to 325 degrees F or 170 degrees C.
Add all of the ingredients to a mixing bowl and combine using a wooden spoon or the paddle attachment on a stand mixer. The batter will be thick.
Roll spoonfuls of dough into balls and place them onto a parchment-lined air fryer basket. You will need to work in batches.
Air fry for 4-5 minutes or until the tops just start to crack. Cookies should be slightly firm on the edges and slightly cracking in the middle. If they are not, air fryer them for a bit longer. They should not be gooey.
Allow the cookies to cool slightly, then transferthem to a cooling rack.
Repeat the process until all of the cookies are baked.
- The batter will be thick. I like to mix the dough using the paddle attachment on my stand mixer.
- Use a cookie scoop to measure your dough and create uniformly-sized cookies.
- If you’re not a fan of white chocolate, use regular chocolate chips instead.
- You can use whole pistachios, but I prefer to chop them.
- For a brighter green color, add a few drops of green food coloring to the dough before baking.
- Chilling the dough is not required, but you can refrigerate it for 30 minutes or up to 24 hours.
- Dust the finished cookies with a bit of powdered sugar before serving.
- The cookies should not be gooey in the middle.
- Cookies are done when they begin to crack on the surface.
- Plan to cook these in batches, depending on the size of your air fryer basket.
- Storage – keep baked cookies in an airtight container on the countertop for about a week, or freeze for up to 3 months.