Soft and Chewy Pistachio Pudding Cookies Recipe
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.
- 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
