Introduction

These soft and chewy pistachio pudding cookies are a delightful twist on classic cookie recipes. With a subtle nutty flavor and a tender texture, they make a perfect 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.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Step 3: In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
Step 4: Mix the instant pistachio pudding mix into the creamed butter and sugars.
Step 5: Add the eggs and vanilla extract, beating until fully incorporated.
Step 6: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
Step 7: Scoop the cookie dough onto the prepared baking sheets, spacing them evenly.
Step 8: Bake for 10 to 12 minutes, or until the edges are set 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 extra crunch, fold in ½ cup chopped pistachios before baking.
Use almond pudding mix as a delicious alternative for a different nutty flavor.
Be careful not to overbake; these cookies should be soft in the center for the best texture.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container. They can also be frozen for up to 3 months; just thaw at room temperature before serving. If desired, warm briefly in the microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of instant?

Instant pudding mix works best as it dissolves quickly and blends into the dough easily. Regular pudding mix may affect the texture and require additional liquid, so it’s not recommended.

Can I substitute butter with oil or margarine?

Using butter gives the best flavor and texture. Margarine may work but can alter the taste, while oil could make the cookies too soft or greasy. For best results, stick with softened unsalted butter.

Soft and Chewy Pistachio Pudding Cookies Recipe

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★★★★★

4.5 from 273 reviews

These Soft and Chewy Pistachio Pudding Cookies offer a delightful twist on classic cookies by incorporating instant pistachio pudding mix for extra moisture and flavor. With a tender crumb and a subtly nutty taste, these cookies are perfect for cookie lovers seeking a unique, delicious treat.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 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 bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to ensure uniform distribution of leavening agents.
Cream Butter and Sugars: In a separate large bowl, cream together the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps provide a tender texture to the cookies.
Add Pudding Mix: Incorporate the instant pistachio pudding mix into the creamed butter and sugars, blending thoroughly to evenly distribute the flavor and moisture.
Mix in Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing well after each addition to create a smooth batter.
Combine Dry and Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overmixing, which can make the cookies tough.
Portion Dough: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each for spreading.
Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are lightly golden but the centers remain soft and chewy.
Cool: Remove the baking sheets from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.

Notes

Do not overmix the dough once the flour is added to maintain a tender texture.
For extra pistachio flavor and texture, consider folding in 1/2 cup of chopped shelled pistachios into the dough before baking.
Store cookies in an airtight container at room temperature for up to 5 days to maintain their freshness and chewiness.
If you prefer crisper cookies, bake for an additional 1-2 minutes, watching closely to avoid burning.

Keywords: pistachio pudding cookies, soft cookies, chewy cookies, pistachio dessert, easy cookie recipe