Soft and Chewy Pistachio Pudding Cookies Recipe

Introduction

These Soft and Chewy Pistachio Pudding Cookies are a delightful twist on classic cookies, offering a tender, moist texture with a subtle nutty flavor. Perfect for gatherings or a sweet everyday treat, they’re easy to make and absolutely delicious.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate large bowl, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy. Then, mix in the instant pistachio pudding mix.
4. Step 4: Add the eggs and vanilla extract to the butter mixture, beating well to combine.
5. Step 5: Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
6. Step 6: Scoop the cookie dough onto the prepared baking sheets, spacing them evenly.
7. Step 7: Bake for 10 to 12 minutes or until the edges are set but the centers remain soft.
8. Step 8: Remove from the oven and let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For extra pistachio flavor, fold in ½ cup chopped pistachios into the dough before baking.
• Use salted butter for a slightly different flavor balance, but reduce added salt to ¼ tsp.
• Try sandwiching two cookies with a dollop of whipped cream or frosting for a fun twist.

Storage

Store 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 cookies in a low oven or microwave briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the pudding mix with another flavor?

Yes, you can use different instant pudding flavors like vanilla or chocolate, but keep in mind it will change the cookie’s flavor profile.

Do these cookies need to be refrigerated?

Refrigeration is not necessary if you plan to eat the cookies within a few days. Just keep them in an airtight container at room temperature to maintain softness.

Soft and Chewy Pistachio Pudding Cookies Recipe

Print Recipe

★★★★★

4.6 from 134 reviews

These Soft and Chewy Pistachio Pudding Cookies combine the rich flavor of pistachio pudding mix with a tender, chewy texture. Perfectly balanced sweetness and a buttery base make these cookies a delightful treat for any occasion.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugars: In a separate large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Pudding Mix: Incorporate the instant pistachio pudding mix into the creamed butter and sugars, mixing thoroughly to combine the flavors.
5. Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract, mixing well to create a smooth batter.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can result in tough cookies.
7. Scoop and Bake: Using a cookie scoop or spoon, drop dough portions evenly spaced onto the prepared baking sheets. Bake in the preheated oven for 10–12 minutes, or until edges are set and the centers are slightly soft.
8. Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• For extra pistachio flavor, consider adding chopped pistachios to the dough.
• Avoid overmixing the dough once the dry ingredients are added to keep cookies soft and chewy.
• Store cookies in an airtight container at room temperature for up to 5 days.
• You can freeze cookie dough balls and bake them fresh for convenience.

Keywords: Pistachio cookies, Soft cookies, Chewy cookies, Pistachio pudding cookies, Easy dessert, Cookie recipe