Watergate Cookies

If you love watergate salad, then you are going to love these Watergate Cookies! They are pudding cake mix cookies made with pistachio instant pudding and a box of cake mix. The cookies are so easy to make, require just one bowl and a cookie sheet, and are packed with traditional watergate salad flavors!

Watergate Cookies are cake mix cookies that are made with pudding. I love adding instant pudding to cookies, it creates a moist and soft cookie with the best texture over! In fact, I have so many pudding cookie recipes (and I know you’re going to love them!). These pistachio cookies are packed with white chocolate chips, and real pistachio pieces. You will also love these triple chocolate pudding cookies, butterscotch oatmeal cookies, banana pudding cookies, pumpkin spice pudding cookies, and Harry Potter’s butterbeer cookies.

I even add instant pudding to no-bake cookies for an amazing texture and flavor, check out these no-bake sugar cookies, they’re incredibly delicious!

Why You Will Love This Recipe

1. Soft and Chewy Pistachio Cookies: Adding a package of instant chocolate pudding mix to this recipe creates amazing soft-baked cookie texture. They might not be as crispy, but with the combination of instant pudding and cake mix, the cookies have the best texture ever!
2. Easy and Fun Cookie: This recipe is super easy and will come together quickly with standard baking ingredients. The only unusual ingredient here is the Jello Pudding Mix, which is easy to find at any store.
3. Customizable: I’m adding all the fun stuff to these cookies such as chopped pecans, shredded coconut, and marshmallow chips. But the last 2 ingredients are optional, so you can totally make these even if you don’t have everything the recipe calls for!

Key Ingredients

• Cake Mix: You need a box of cake mix, I used yellow cake mix to make these but white cake mix would also work. The brand that I used is Betty Crocker, but I’m also a big fan of Duncan Hines cake mixes.
• Instant Pudding: You need one package of pistachio pudding here. It’s an essential ingredient in this recipe, and we’re using just the powder, no need to actually prepare the pudding. JELL-O brand instant pudding mix is my go-to, but other brands will also work. Just be sure that you’re using instant pudding mix, and not the type that needs to be cooked.
• Oil and Eggs: These 2 ingredients are needed to turn a box of cake mix into cookies! Use 2 large eggs that are brought to room temperature, as they incorporate much better in the dough when they’re not fridge-cold.
• Lime Soda: Added for flavor, but if you don’t have it or don’t want to open a can for just a couple of tablespoons to go in the recipe, you can substitute it with water, sparkling water, or milk.
• Pecans: You need raw pecans that are roughly chopped before measuring and adding to the cookie dough.
• Marshmallows: Mini marshmallows “can” work here but they will melt and create a totally different texture and effect. I’m using dehydrated mini marshmallow chips/bits that I picked up from Target, they’re perfect for these cookies!
• Shredded Coconut: I’m using sweetened shredded coconut, it’s delicious and I eat it straight from the bag!

How To Make Watergate Cookies

1. Get Ready to Bake: Preheat the oven to 350°F/180°C and line two baking sheets with parchment paper or a silicone mat.
2. Mix the Ingredients: In a large mixing bowl, combine cake mix with pistachio instant pudding, eggs, oil, lime soda, ½ cup of chopped pecans, shredded coconut, and ½ cup of marshmallow chips.
3. Form Cookies: With a spatula stir well to combine (cookie dough will be stiff). Then using a small cookie scoop (1 tablespoon size), scoop out cookie dough onto the prepared cookie sheet.
4. Bake: Top each cookie ball with chopped pecans, and bake in the preheated oven for 8 minutes. The cookies are done when the bottom is lightly browned (you don’t want the cookies to brown though).
5. Cool: Remove from the oven, and top with additional mini marshmallow chips. Allow to cool on the cookie sheet for 5-10 minutes, then move to a wire rack to cool completely.

Top Tips

• Use a Cookie Scoop. I love using cookie scoops for all of my drop cookies. A scoop allows you to easily portion out the dough, giving you cookies that are uniformly sized. I used a small cookie scoop that makes 1 tablespoon cookies and I got 52 cookies in total.
• Get the Right Pudding. Be sure to buy a pistachio pudding mix that is labeled “Instant” on the box. Otherwise, the cookies won’t turn out.
• Don’t Overcook. Because these cookies are made with pudding mix and cake mix, they are baked fairly quickly. Mine were done in just 8 minutes when the bottoms of the cookies started browning, I took them out of the oven.

Storing Tips

• To Store: Store watergate cookies in an airtight container at room temperature for up to 5 days. To keep the cookies from going stale quickly, store them with a piece of white bread that will absorb any moisture and keep the cookies fresh for longer.
• To freeze baked cookies: Allow the cookies to cool down completely, then place them in a freezer bag or airtight container. Freeze for up to three months.
• To freeze unbaked cookies: Follow the recipe and stop at the point where you make the cookie balls. Fill a sheet tray with them, and then place the tray of dough balls in the freezer for an hour. After an hour, transfer the frozen cookie dough to a freezer bag or container. You can freeze cookie dough balls for up to three months.
• To bake frozen cookies: You can bake the dough balls directly from frozen. Add 1-2 minutes to the cooking time.

Recipe FAQs

Can I make cookies with sugar-free pudding mix?

Yes, you can! The texture will not be quite the same, but they will still work. Be sure that the pudding mix is the Instant type, and just note that the package will not be 3.4 ounces because the sugar substitutes weigh less than regular sugar. You should still only use one standard-size box of instant pudding mix in the recipe.

Do I add the milk to the pudding mix before adding it to this cookie recipe?

No, there is no milk in this recipe. Don’t follow the instructions on the back of the pistachio pudding mix. All you need to do is add the dry pudding mix powder into the dough with the cake mix.

I know that you are going to love these easy watergate pudding cookies with marshmallow chips and pecans! They’re so easy to make, and are incredibly soft and delicious! If you try these cookies, don’t forget to share your experience in the comments section below. I love hearing from you!