Introduction

These soft and chewy pistachio pudding cookies are a delightful twist on classic cookies, offering a unique flavor and irresistible texture. The instant pistachio pudding mix adds moisture and a subtle nutty taste, making them perfect for any occasion.

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 large eggs
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 bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Step 3: In a separate large bowl, cream the softened butter with both sugars until the mixture is light and fluffy.
Step 4: Mix in the instant pistachio pudding mix thoroughly into the creamed butter and sugar.
Step 5: Add the eggs one at a time, then stir in the vanilla extract until the mixture is smooth and combined.
Step 6: Gradually add the dry ingredients to the wet mixture, stirring just until all ingredients are combined—avoid overmixing.
Step 7: Scoop dough onto the prepared baking sheets, spacing them evenly, and bake for 10 to 12 minutes until edges are set but centers remain soft.
Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra texture, gently fold in ½ cup chopped pistachios before baking.
Use almond pudding mix instead of pistachio for a different nutty flavor.
Do not overbake; cookies should look slightly underdone in the center to stay soft and chewy.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, place a slice of bread in the container to maintain moisture. Reheat gently in the microwave for 10-15 seconds if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pistachio pudding instead of instant mix?

Instant pudding mix helps achieve the right texture and moisture in these cookies. Homemade pistachio pudding may add too much liquid, which could change the dough consistency and baking results.

Are these cookies gluten-free?

This recipe calls for all-purpose flour, which contains gluten. To make gluten-free pistachio pudding cookies, substitute with a gluten-free flour blend that can be used in a 1:1 ratio.

Soft and Chewy Pistachio Pudding Cookies Recipe

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★★★★★

4.7 from 144 reviews

These Soft and Chewy Pistachio Pudding Cookies are irresistibly tender with a delightful pistachio flavor, thanks to instant pudding mix mixed into the batter. Perfectly balanced sweetness and a chewy texture make these cookies a fantastic treat for any occasion.

Author: Bella
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
1 box instant pistachio pudding mix (3.4 oz)

Wet Ingredients

0.5 cup unsalted butter, softened
0.75 cup granulated sugar
0.25 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract

Instructions

Preheat the 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 medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and instant pistachio pudding mix until evenly combined.
Cream butter and sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then add the vanilla extract and mix well.
Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough.
Shape cookies: Scoop the cookie dough onto the prepared baking sheets using a cookie scoop or spoon, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers look set but still soft.
Cool: Remove the baking sheets from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, do not overmix the dough once the dry ingredients are added to keep the cookies tender.
These cookies can be stored in an airtight container at room temperature for up to 5 days.
You can add chopped pistachios or white chocolate chips for extra texture and flavor if desired.
Ensure butter is softened, not melted, for proper creaming and optimal texture.

Keywords: Pistachio pudding cookies, soft cookies, chewy cookies, instant pudding cookies, easy cookie recipe