Introduction

These Soft and Chewy Pistachio Pudding Cookies are a delightful twist on classic cookies, offering a tender texture and a unique pistachio flavor. Perfectly soft and full of flavor, they make a wonderful treat 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 to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Step 3: In a large mixing bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy.
Step 4: Mix the instant pistachio pudding mix into the creamed butter and sugars until evenly incorporated.
Step 5: Add the eggs and vanilla extract to the bowl, beating well to combine.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
Step 7: Scoop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
Step 9: 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 added texture, fold in ½ cup chopped pistachios or white chocolate chips before baking.
Make sure not to overbake; the cookies should look slightly underdone when you remove them to keep them soft.
Use room temperature eggs and butter for easier mixing and better texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days to maintain softness. You can also freeze the baked cookies for up to 3 months; just thaw at room temperature before serving. Reheat gently in the microwave for a few seconds if you prefer them warm.

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 mixes like vanilla or lemon for a different twist, but keep in mind the flavor will change accordingly.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough for 30 minutes before baking if you notice excessive spreading.

Soft and Chewy Pistachio Pudding Cookies Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

Delight in these Soft and Chewy Pistachio Pudding Cookies, boasting a unique twist with instant pistachio pudding mix that ensures moistness and a tender crumb. Perfectly balanced with buttery richness and a hint of vanilla, these cookies bake up soft, chewy, and irresistibly flavorful—a crowd-pleaser for any occasion.

Author: zara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined, setting this mixture aside for later use.
Cream butter and sugars: In a large mixing bowl, cream the softened butter with granulated and brown sugars until the mixture becomes light and fluffy, indicating the sugars are well incorporated.
Add pudding mix: Stir the instant pistachio pudding mix into the creamed butter and sugars until fully blended to infuse the cookie dough with pistachio flavor and moisture.
Incorporate eggs and vanilla: Add the eggs one at a time along with the vanilla extract, mixing thoroughly after each addition to ensure a smooth batter.
Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can toughen the cookies.
Scoop dough and bake: Using a cookie scoop or spoon, drop dough portions onto the prepared baking sheets, spacing them adequately. Bake in the preheated oven for 10 to 12 minutes or until the edges are set but the centers remain soft.
Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy once cooled or slightly warm for maximum softness.