Soft and Chewy Pistachio Pudding Cookies Recipe
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.
- 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.
Notes
- Use softened butter for better creaming results.
- Do not overmix the dough to keep cookies tender.
- Parchment paper prevents sticking and helps with even baking.
- These cookies keep well in an airtight container for up to 5 days.
- Optional: Add chopped pistachios for added crunch.
Keywords: Pistachio cookies, soft cookies, pudding cookies, chewy cookies, easy cookie recipe, pistachio pudding dessert
