Name: Soft and Chewy Pistachio Pudding Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; ¼ cup brown sugar, packed; 1 (3.4 oz) box instant pistachio pudding mix; 2 large eggs, room temperature; 1 teaspoon vanilla extract; ¾ cup chopped pistachios (optional but recommended); ½ cup white chocolate chips (optional)

Introduction

If you love cookies that are soft, chewy, and packed with flavor, these Soft and Chewy Pistachio Pudding Cookies are just what you need. Thanks to instant pistachio pudding mix, these treats stay tender for days, boasting a rich nutty flavor and a delightful texture. They’re perfect for any occasion, from holiday trays to simple afternoon snacks.

The image shows a stack of three light green pistachio cookies on a white plate set on a white marbled surface. The top cookie is broken in half, revealing a soft, crumbly inside filled with light green dough and pieces of pistachio nuts, which are pale brown and green with a slightly rough texture. The top halves of the cookies have visible chunks of pistachios embedded in them, and a few small pistachio pieces are scattered around the plate. In the softly blurred background, more cookies are placed on a tray. The photo has a close-up focus on the stack, highlighting the texture and color contrast between the dough and nuts. photo taken with an iphone --ar 4:5 --v 7

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

Optional: 0.75 cup chopped pistachios

Optional: 0.5 cup white chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes.

Step 4: Mix in the instant pistachio pudding until fully combined and smooth.

Step 5: Beat in the eggs one at a time, then add the vanilla extract.

Step 6: Gradually add the dry ingredients to the wet, mixing just until combined—avoid overmixing.

Step 7: If using, fold in chopped pistachios and white chocolate chips gently.

Step 8: Scoop dough by tablespoon-sized balls onto the prepared baking sheets, spacing them about 2 inches apart.

Step 9: Bake for 10–12 minutes, until the edges are set and centers appear slightly underbaked.

Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Do not overbake; cookies will firm up as they cool, staying soft and chewy.

Use room temperature eggs and butter for better mixing and texture.

For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.

Add mini chocolate chips for a chocolate pistachio twist.

Mix in 1 tsp lemon zest for a lemon-pistachio flavor.

Dip half the cooled cookies in melted white chocolate for a festive touch.

To make nut-free cookies, omit the pistachios entirely.

FAQs

Can I use other pudding flavors instead of pistachio?

Yes, you can experiment with other instant pudding flavors like vanilla or butterscotch, but pistachio gives these cookies their signature nutty taste and green hue.

Why are pudding mixes used in cookie recipes?

Instant pudding mix adds moisture and structure, resulting in soft, chewy cookies that stay fresh longer. It also enhances flavor without the need for extra extracts or artificial additives.