Soft and Chewy Pistachio Pudding Cookies Recipe
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.
- 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.
Notes
- For extra crunch and flavor, add 0.5 cup chopped pistachios to the dough.
- Do not overmix the dough when adding flour to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Substituting butter with margarine will alter the flavor and texture slightly.
- These cookies can be frozen for up to 3 months; thaw before serving.
Keywords: pistachio pudding cookies, soft cookies, chewy cookies, pistachio dessert, easy cookie recipe, pudding mix cookies, homemade cookies
