Soft and Chewy Pistachio Pudding Cookies Recipe
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.
- 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
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, and salt until well combined. Set aside.
- 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.
- Add Pudding Mix: Incorporate the instant pistachio pudding mix into the creamed butter and sugars, mixing thoroughly to combine the flavors.
- Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract, mixing well to create a smooth batter.
- 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.
- 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.
- 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
