Soft and Chewy Pistachio Pudding Cookies Recipe
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.
- 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
