Introduction

These Soft and Chewy Pistachio Pudding Cookies are a delightful treat that combines the rich flavor of pistachio with a tender, chewy texture. Perfect for a snack or dessert, they are simple to make and sure to impress.

Soft and Chewy Pistachio Pudding Cookies Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
0.5 cup unsalted butter (softened)
0.75 cup granulated sugar
0.25 cup brown sugar (packed)
1 box instant pistachio pudding mix (3.4 oz)
2 eggs (large)
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy. Then mix in the instant pistachio pudding mix.
Step 4: Add the eggs and vanilla extract to the butter mixture, beating well until fully combined.
Step 5: Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough.
Step 6: Scoop the cookie dough onto the prepared baking sheets, spacing them evenly. Bake for 10 to 12 minutes until the edges are set but the centers remain soft.
Step 7: Remove the cookies from the oven and allow them to cool on a wire rack before serving.

Tips & Variations

For extra crunch, fold in ½ cup chopped pistachios before baking.
You can substitute the pudding mix with pistachio-flavored gelatin for a slightly different texture.
Chill the dough for 30 minutes before baking to prevent spreading if desired.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat gently in a microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid an overly salty taste.

What can I substitute for the instant pistachio pudding mix?

If you cannot find pistachio pudding mix, you can use vanilla or almond pudding mix with a few drops of green food coloring and a touch of almond extract for similar flavor notes.

Soft and Chewy Pistachio Pudding Cookies Recipe

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★★★★★

4.9 from 306 reviews

These Soft and Chewy Pistachio Pudding Cookies are a delightful twist on classic cookies, featuring a subtle nutty flavor from pistachio pudding mix that keeps them moist and irresistibly soft. Perfect for a comforting snack or dessert, these cookies combine rich buttery sweetness with a tender chewy texture.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt

Wet Ingredients

0.5 cup unsalted butter, softened
0.75 cup granulated sugar
0.25 cup brown sugar, packed
1 box instant pistachio pudding mix (3.4 oz)
2 large eggs
1 tsp vanilla extract

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined for an even distribution of leavening agents.
Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is fluffy and smooth, creating a light texture.
Add Pudding Mix: Incorporate the instant pistachio pudding mix into the creamed butter and sugar mixture and mix thoroughly to evenly distribute the pudding flavor and moisture.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each ingredient is fully mixed for a smooth dough.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough which can make cookies tough.
Scoop Dough and Bake: Using a spoon or cookie scoop, place dough balls evenly spaced on the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes until the edges are set but centers remain soft.
Cool: Remove from oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, helping them set properly while preserving chewiness.