These soft, vibrant Pistachio Cookie Bars are thick, chewy, and topped with cream cheese frosting that practically melts on your tongue. The first time I pulled these out of the oven, I wasn't expecting much just another cookie bar to add to the rotation. But that bright green caught my eye, and when I took a bite while they were still warm (couldn't help myself), I realized I'd stumbled onto something really good. The instant pistachio pudding mix gives you all that nutty flavor without any fuss, and the whole thing comes together in about 40 minutes.
They're the kind of bars that disappear fast at potlucks, and people always ask for the recipe. Serve them with coffee like you would these Creme Brûlée Cookies, or set them out next to something fruity like this Easy Mango Tres Leches for a nice contrast. And if you're into soft, frosted treats, these Chocolate Cherry Cookies hit the same sweet spot.
Why You'll Love These Pistachio Cookie Bars
These Pistachio Cookie Bars hit differently. They're soft and tender without being cakey, with a rich buttery base that melts on your tongue. The pistachio flavor is bold and nutty, thanks to the instant pudding mix that also keeps everything incredibly moist. That cream cheese frosting on top adds a tangy sweetness that balances the whole thing perfectly, and the pale green color makes them feel festive without any food coloring. They're easy enough for a weeknight but pretty enough for holidays, and they slice into perfect squares that actually stay together. Plus, you probably have most of the ingredients in your pantry right now.
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Pistachio Cookie Bars Ingredients
Here's what you'll need to make these Pistachio Cookie Bars, bakery-style Pistachio Cookie Bars.
See recipe card below this post for ingredient quantities
Cookie Bars
Unsalted butter: Softened butter creates the rich, tender base and helps everything blend smoothly. Make sure it's at room temperature so it creams properly with the sugar.
Instant pistachio pudding mix: This is the star ingredient that delivers bold pistachio flavor, vibrant color, and extra moisture. You'll need two small boxes.
White sugar: Adds sweetness and helps create that soft, chewy texture.
Eggs: Bind everything together and add structure. Room temperature eggs mix in more easily.
Vanilla extract: Enhances all the other flavors and adds warmth.
Almond extract: Works beautifully with pistachio and gives the bars a subtle nutty depth.
All-purpose flour: Forms the structure and keeps the bars tender without being too dense.
Baking powder: Gives the bars a slight lift so they're soft and thick, not flat.
Salt: Balances the sweetness and makes the pistachio flavor pop.
Frosting
Cream cheese: Softened cream cheese creates a tangy, fluffy frosting that's not overly sweet. Let it sit out for about 30 minutes before using.
Unsalted butter: Adds richness and helps the frosting spread smoothly.
Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
Vanilla extract: Adds a hint of warmth.
Almond extract: Echoes the flavor in the bars and ties everything together.
Milk: Just a splash to thin the frosting if needed. Add it slowly until you reach your desired spreadability.
Chopped pistachios or sprinkles: Optional, but they make the bars look bakery-pretty and add a little crunch.
How To Make Pistachio Cookie Bars
Here's how to make these soft, vibrant Pistachio Cookie Bars from start to finish.
Preheat your oven: Set your oven to 350°F and spray a 9x13-inch baking dish with cooking spray, or line it with parchment paper for easy removal later.
Cream the butter and sugar: In a large bowl, combine the softened butter, both boxes of pistachio pudding mix, and white sugar. Beat with an electric mixer until everything is well blended and slightly fluffy, about 1 to 2 minutes.
Add the wet ingredients: Mix in the eggs, vanilla extract, and almond extract. Beat until the mixture is light and fluffy, another minute or so.
Incorporate the dry ingredients: Add the flour, baking powder, and salt to the bowl. Beat on low speed until just combined. Don't overmix, or the bars can turn out tough.
Press into the pan: Scoop the dough into your prepared baking dish and press it down evenly with your hands or a spatula. Make sure it reaches all the corners and the top is as level as possible.
Bake: Slide the pan into the oven and bake for 22 to 25 minutes, or until the edges just start to turn a light golden brown. The center should look set but still soft. Let the bars cool completely in the pan before frosting.
Make the frosting: In a medium bowl, combine the softened cream cheese, butter, vanilla extract, almond extract, and powdered sugar. Beat until smooth, then whip on medium-high speed until the frosting is light and fluffy, about 2 minutes. If it's too thick, add milk one teaspoon at a time until it's spreadable.
Frost the bars: Once the bars are completely cool, spread the frosting evenly over the top. If you're using chopped pistachios or sprinkles, scatter them over the frosting now.
Slice and serve: Use a sharp knife to cut the bars into 24 squares. Wipe the knife between cuts for clean edges.
Substitutions For Pistachio Cookie Bars
No almond extract? Just use a bit more vanilla instead. The flavor will be slightly different but still delicious.
Want to use real pistachios? You can fold in a half cup of finely chopped pistachios into the dough for extra texture, though the pudding mix is still key for that bold flavor.
Dairy-free option: Swap the butter for a plant-based stick butter and use dairy-free cream cheese for the frosting. The texture will be slightly different but still tasty.
Different pudding flavor: You can try this with other instant pudding flavors like vanilla, lemon, or chocolate for a completely different bar.
No cream cheese frosting? A simple powdered sugar glaze works too. Just mix powdered sugar with a little milk and almond extract until pourable.
Equipment For Pistachio Cookie Bars
9x13-inch baking dish: The standard size for bar cookies and brownies.
Parchment paper or cooking spray: Prevents sticking and makes cleanup easy.
Large mixing bowl: For combining the dough ingredients.
Medium mixing bowl: For whipping up the frosting.
Electric hand mixer or stand mixer: Makes creaming and whipping much faster and easier.
Measuring cups and spoons: For accurate ingredient amounts.
Spatula: Helps press the dough evenly and spread the frosting smoothly.
How to Store Pistachio Cookie Bars
Store the frosted Pistachio Cookie Bars in an airtight container at room temperature for up to 2 days. After that, move them to the fridge where they'll keep for up to a week. The frosting stays creamy and the Pistachio Cookie Bars stay soft.
You can freeze unfrosted bars for up to 3 months. Wrap them tightly in plastic wrap, then foil. Thaw at room temperature and frost before serving.
If you're making these ahead, bake and cool the bars, then wrap and refrigerate. Frost them the day you plan to serve for the freshest look and taste.
Serving Suggestions
Serve these bars chilled straight from the fridge with a cold glass of milk. The cream cheese frosting is especially good when it's cool and firm.
Cut them into smaller bite-sized squares and arrange them on a dessert platter for parties or potlucks. They look gorgeous next to other colorful treats.
Pair them with hot coffee or tea for an afternoon snack. The nutty pistachio flavor is perfect with a strong brew.
Crumble a bar over vanilla ice cream for an indulgent sundae topping. The soft, chewy texture contrasts beautifully with the cold creaminess.
Expert Tips
Use room temperature butter and eggs. Everything blends more smoothly and evenly when your ingredients aren't cold.
Don't overbake. The bars will continue to set as they cool, so take them out when the edges are just barely golden and the center still looks soft.
Let the bars cool completely before frosting. Warm bars will melt the cream cheese frosting and create a soupy mess.
Press the dough evenly into the pan. Use the bottom of a measuring cup or your hands to smooth it out so it bakes uniformly.
Soften your cream cheese properly. Leave it out for 30 minutes or microwave it in short bursts. Cold cream cheese won't whip up fluffy.
FAQ
How can you tell when Pistachio Cookie Bars are done?
The edges should look set and just starting to turn a light golden brown, while the center appears slightly soft or even a tiny bit underdone. They'll firm up as they cool. If you press gently on the center with your finger, it should spring back slightly. Overbaking makes them dry and crumbly, so it's better to pull them out a minute early than a minute late.
Why don't they put pistachios in pistachio ice cream?
Most commercial pistachio ice cream uses pistachio flavoring or paste instead of whole nuts to keep the texture smooth and creamy. Whole pistachios can freeze hard and become difficult to bite through. At home, though, you can absolutely add chopped pistachios to these bars for extra crunch and a more authentic nutty taste.
How long will Pistachio Cookie Bars last?
At room temperature in an airtight container, frosted pistachio bars will stay fresh for about 2 days. In the fridge, they'll last up to a week. The cream cheese frosting needs to be refrigerated after a couple days to stay safe and fresh. Unfrosted bars freeze beautifully for up to 3 months.
Why are my Pistachio Cookie Bars raw in the middle?
This usually happens when the dough is pressed unevenly into the pan, creating thick spots that need more time. Make sure you're spreading the dough to an even thickness before baking. Also, check your oven temperature with a thermometer. If your oven runs cool, the bars won't bake through in the time listed. Finally, avoid opening the oven door too early, as it drops the temperature and can cause uneven baking.
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Pairing
These are my favorite dishes to serve with Pistachio Cookie Bars
Pistachio Cookie Bars
Ingredients
- 1.05 cups unsalted butter softened to room temperature for easy creaming
- 2.1 boxes instant pistachio pudding mix 3.4-ounce boxes for strong pistachio flavor
- 0.55 cup granulated sugar adds sweetness and structure
- 2 large eggs room temperature for smoother mixing
- 1.05 teaspoons vanilla extract enhances overall sweetness
- 0.55 teaspoon almond extract adds nutty depth
- 2.2 cups all-purpose flour spooned and leveled for accuracy
- 1.05 teaspoons baking powder for gentle lift
- 0.3 teaspoon fine salt balances sweetness
- 4.4 ounces cream cheese softened fully for smooth frosting
- 0.3 cup unsalted butter softened to blend easily
- 2.2 cups powdered sugar sifted to prevent lumps
- 0.55 teaspoon vanilla extract adds warmth to frosting
- 0.3 teaspoon almond extract reinforces pistachio notes
- 1 tablespoon milk only if needed for consistency
- 0.35 cup chopped pistachios or sprinkles optional garnish for texture and color
Instructions
- Heat the oven to 350°F and coat a 9x13-inch baking pan with cooking spray or line it with parchment.
- In a large mixing bowl, beat the butter with the pistachio pudding mix and sugar until smooth, then mix in the eggs, vanilla, and almond extract until light and airy.
- Add the flour, baking powder, and salt, mixing just until no dry streaks remain, then spread the dough evenly into the prepared pan.
- Bake until the edges turn lightly golden and the center is set, then remove and allow the bars to cool completely.
- In a separate bowl, blend the cream cheese, butter, powdered sugar, vanilla, and almond extract until fluffy, thinning with milk only if needed, then frost the cooled bars and sprinkle with toppings before slicing.
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