Dessert

Soft and Chewy Pistachio Pudding Cookies Recipe

ByMarina Montclair January 31, 2026January 31, 2026

Introduction

These soft and chewy pistachio pudding cookies are a delightful treat that combines a rich nutty flavor with a tender, moist texture. Perfect for a cozy afternoon snack or sharing with friends, they’re quick to make and wonderfully satisfying.

A close-up image of three soft, round cookies stacked on a white plate placed on a white marbled surface. The bottom two cookies are light green with a slightly crumbly and puffy texture, studded with small pieces of green and brown pistachio nuts. The top cookie is broken in half and stacked with the broken side facing forward, showing a dense, slightly moist, and crumbly green inside with pistachio pieces embedded throughout. More cookies are blurred in the background. 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 eggs (large)
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Step 2: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Step 3: In a separate large bowl, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy. Then, mix in the instant pistachio pudding mix thoroughly.
Step 4: Add the eggs one at a time along with the vanilla extract, beating well after each addition to ensure a smooth batter.
Step 5: Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
Step 6: Scoop spoonfuls of dough onto the prepared baking sheets, spacing them evenly to allow room for spreading. Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft.
Step 7: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For an extra pistachio punch, sprinkle chopped pistachios on top of the dough balls before baking.
Use salted butter and reduce added salt slightly for a subtle savory balance.
Swap the pistachio pudding mix for other flavored instant pudding to experiment with different cookie flavors.
Chilling the dough for 30 minutes before baking can help control spreading and enhance texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. Reheat briefly in the microwave for a warm, fresh-baked taste.

How to Serve

A stack of three soft, light green cookies sits neatly on a small white plate on a white marbled surface. The top cookie is broken in half, showing a soft, crumbly interior mixed with small, chopped pistachio pieces in shades of green and brown. The cookies have a slightly cracked texture on the surface with more pistachio chunks scattered on top. In the background, more cookies are blurred on a wooden tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pistachio pudding mix instead of instant?

Instant pudding mix provides the right texture and moisture for these cookies, so homemade versions might alter the consistency. If you want to try homemade, reduce additional liquid in the dough to keep the balance.

Do these cookies freeze well?

Yes, you can freeze the baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving, and warm slightly if you prefer a soft, fresh-baked feel.