Introduction

These Soft and Chewy Pistachio Pudding Cookies offer a delightful twist on classic cookies with their unique pistachio flavor and tender texture. Perfect for a sweet snack or to impress guests, they combine the richness of pudding mix with the comfort of a homemade cookie.

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 to prevent sticking.
Step 2: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Step 3: In a separate large bowl, cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy.
Step 4: Add the instant pistachio pudding mix to the creamed butter and sugar, mixing well to incorporate.
Step 5: Beat in the eggs one at a time, followed by the vanilla extract, mixing until smooth.
Step 6: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined; avoid overmixing to keep cookies tender.
Step 7: Scoop dough onto the prepared baking sheets using a spoon or cookie scoop, spacing them about 2 inches apart.
Step 8: Bake cookies for 10 to 12 minutes, or until edges are lightly golden but centers remain soft.
Step 9: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For added crunch, fold in ½ cup chopped pistachios or white chocolate chips before baking.
Make sure your butter is softened to room temperature for easier creaming and better texture.
If you prefer a more intense pistachio flavor, sprinkle some finely ground pistachios on top of the cookies before baking.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm briefly in the microwave for 10–15 seconds or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the pistachio pudding mix with another flavor?

Yes, you can use other instant pudding flavors like vanilla or lemon, but it will change the cookie’s flavor profile.

Are these cookies gluten-free?

These cookies are made with all-purpose flour, so they are not gluten-free. You can try substituting with a gluten-free flour blend, but texture may vary.

Soft and Chewy Pistachio Pudding Cookies Recipe

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★★★★★

4.8 from 112 reviews

These Soft and Chewy Pistachio Pudding Cookies are delightfully tender with a subtle nutty flavor from pistachio pudding mix. Easy to make and irresistibly chewy, they are the perfect treat for any occasion, combining classic cookie textures with a unique twist.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: About 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 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 bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture becomes fluffy and light in color, creating the base for a tender cookie texture.
Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter mixture, mixing well after each addition, then stir in the vanilla extract for enhanced flavor.
Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough, which could make cookies tough.
Scoop and Bake: Using a cookie scoop or spoon, place portions of dough onto the prepared baking sheets, spacing them appropriately. Bake in the preheated oven for 10 to 12 minutes or until cookies are set and edges are lightly golden.
Cool: Remove cookies from the oven and transfer them to a cooling rack to cool completely, allowing the textures to set and develop their soft and chewy character.

Notes

For extra pistachio flavor and crunch, consider folding in chopped pistachios into the dough before baking.
Do not overmix the dough once the dry ingredients are added to maintain a tender texture.
If you prefer a softer cookie, reduce the baking time by a minute or two.
Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Parchment paper helps prevent cookies from sticking and ensures easy cleanup.

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