Soft and Chewy Pistachio Pudding Cookies Recipe
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.
- 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
