I love how easy these bars are — no fancy ingredients or long prep times. The pistachio pudding mix not only gives them their signature flavor but also keeps them incredibly moist. The sugar cookie base bakes up golden on the edges with a tender, chewy center that practically melts in my mouth. These bars are perfect for potlucks, holidays, or anytime I want a sweet treat without the hassle of individual cookies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Base 115 grams unsalted butter, softened 2 large eggs 96 grams pistachio instant pudding mix 496 grams sugar cookie mix
Directions
I preheat the oven to 190°C and grease a 25×38 cm baking sheet to keep the bars from sticking.
In a mixing bowl, I combine the softened butter, eggs, and pistachio pudding mix. I use an electric mixer to beat everything together until smooth and creamy.
I add the sugar cookie mix to the bowl and blend until a sticky dough forms.
I spread the dough evenly across the prepared baking sheet, using a spatula to get it all the way to the edges for even baking.
I bake the bars for 10–12 minutes, watching for golden edges and light browning on top.
After baking, I let the bars cool completely in the pan before slicing into 24 squares.
Add Crunch: I mix in chopped pistachios or white chocolate chips for texture and flavor.
Festive Finish: I top the bars with a dusting of powdered sugar or a drizzle of white glaze for decoration.
Frosted Option: I spread a layer of vanilla or cream cheese frosting over the cooled bars for a sweeter twist.
Mini Version: I bake the dough in a mini muffin tin to create soft, chewy cookie bites.
Extra Green: I add a drop of green food coloring for a bolder color — great for themed events or holidays like St. Patrick’s Day.
Storage/Reheating
I store the bars in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months. I let frozen bars thaw at room temperature before serving. They’re delicious chilled or slightly warmed in the microwave for 10–15 seconds.
FAQs
Can I use a different pudding flavor?
Yes, I can substitute the pistachio pudding with vanilla or white chocolate pudding, but it will change the flavor and color.
Do I have to use a boxed sugar cookie mix?
For this recipe, the boxed mix keeps things quick and consistent, but I can use a homemade sugar cookie dough if I prefer.
Can I frost these bars?
Absolutely. I love adding cream cheese or buttercream frosting once the bars are fully cooled for extra sweetness and a polished look.
Are these bars nut-free?
While the pudding flavor is pistachio, it doesn’t usually contain real nuts — but I always check the label if I’m serving someone with allergies.
How do I get clean slices?
I wait until the bars are completely cooled and use a sharp knife wiped clean between cuts for neat, uniform squares.
Conclusion
These Pistachio Pudding Sugar Cookie Bars are soft, colorful, and irresistibly easy to make. With just a handful of ingredients and under 30 minutes from start to finish, they’re one of my favorite quick bakes. Whether I’m sharing them at a party or keeping them around for afternoon snacks, they always disappear fast.
These soft and chewy sugar cookie bars are made with pistachio pudding mix for a sweet, nutty flavor and gorgeous green hue. An easy dessert perfect for parties or everyday baking.
Author:Sarah
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes
Yield:24 servings (one 25×38 cm tray, cut into 24 bars)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
→ Base
115 grams unsalted butter, softened
2 large eggs
96 grams pistachio instant pudding mix
496 grams sugar cookie mix
Instructions
Preheat oven to 190°C (375°F). Grease a 25×38 cm baking sheet.
In a mixing bowl, combine butter, eggs, and pistachio pudding mix. Beat with an electric mixer until smooth.
Add sugar cookie mix and blend until a sticky dough forms.
Spread dough evenly in the prepared baking sheet, reaching all edges.
Bake for 10–12 minutes, or until edges are lightly golden and the top begins to brown.
Allow bars to cool completely before slicing into 24 squares.
Notes
Evenly spread the dough to ensure uniform thickness and baking.
Add chopped pistachios or a glaze for extra flavor and visual appeal.
Store bars in an airtight container for up to 4 days.
