Description

Soft and Chewy Pistachio Pudding Cookies deliver a delightful bakery-quality treat with tender centers, lightly crisp edges, and a rich pistachio flavor. Made with instant pistachio pudding mix, these cookies are incredibly moist, chewy, and flavorful, perfect for holiday cookie trays, gift boxes, or any occasion craving a sweet, nostalgic bite.

Ingredients

Scale

Cookie Dough

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)

Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Cream Butter and Sugars: In a separate large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together for 2–3 minutes until light, fluffy, and well blended.
Add Pudding Mix: Mix in the instant pistachio pudding mix until fully incorporated and smooth, enhancing moisture and flavor.
Incorporate Eggs and Vanilla: Beat in the eggs one at a time to ensure even mixing, followed by the vanilla extract for added aroma and flavor.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to maintain a tender, chewy texture.
Add Mix-ins: Fold in the chopped pistachios and white chocolate chips if using to add texture and complementary flavors.
Scoop and Bake: Using a cookie scoop, drop dollops of dough about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 10–12 minutes, until the edges are set but the centers are slightly underbaked for maximum chewiness.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

Do not overbake to ensure soft, chewy centers as cookies firm up upon cooling.
Use room-temperature eggs and butter for easier mixing and a smoother dough.
Measure flour by spooning and leveling to avoid dense cookies.
Optional chilling of dough (30 minutes) can produce thicker cookies.
Add flavor variations such as lemon zest or mini chocolate chips for customization.
Cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.
Reheat briefly to restore freshly baked softness after freezing.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American, Autumn

Keywords: pistachio pudding cookies, soft pistachio cookies, chewy cookies, pudding mix cookie recipe, holiday cookies, chewy pistachio dessert